Queen Margherita Pizza Recipes

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PIZZA MARGHERITA



Pizza Margherita image

A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! -Loretta Lawrence, Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 15

3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
TOPPINGS:
2 cans (14-1/2 ounces each) diced tomatoes, drained
20 fresh basil leaves, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
8 cups shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.

Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

QUEEN MARGHERITA PIZZA



Queen Margherita Pizza image

A traditional yet basic pizza recipe-no unnecessary ingredients, no heavyhanded use of tomato sauce, no pineapple, no barbecued chicken. Only the best quality ingredients will work. Adapted from Diane Seed's Mediterranean dishes.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 30m

Yield 1 pizza

Number Of Ingredients 7

1 pizza dough, prepared but not baked (I suggest Easy Peezy Pizza Dough (Bread Machine Pizza Dough))
11 ounces fresh imported mozzarella cheese
1 lb firm ripe tomatoes
3 tablespoons extra virgin olive oil
8 -10 fresh basil leaves, cut into thin ribbons (NOT dried)
2 tablespoons freshly grated imported parmesan cheese
salt

Steps:

  • Make pizza dough according to directions up until the point where the dough is proofed and is ready to be cooked.
  • If your mozzarella cheese is very fresh, slice up and set on paper towels first for any whey to absorb then proceed with recipe.
  • Peel the tomatoes by plunging into boiling water for about 15 seconds. Remove peel, cut into thin slices, remove seeds and drain in a colander.
  • Preheat oven to 425 degrees. Lightly oil a round pizza tray* with olive oil. Roll out the pizza dough into a thin, supple sheet and place in the prepared pizza pan. Brush the surface of the dough with olive oil, cover with thin slices of Mozzarella. Scatter on half of the tomato slices, then the Parmesan. Arrange the remaining tomato slices on top.
  • *NOTE: a heavier pizza tray is preferable for best baking results.
  • Lightly salt the tomatoes, then drizzle a little bit of olive oil all over the top.
  • Bake 15-20 minutes. It may be necessary to turn pizza pan around at the half way mark for even browning.
  • Garnish the fresh basil ribbons on top of the pizza just before serving.

Nutrition Facts : Calories 1421, Fat 114.1, SaturatedFat 48.5, Cholesterol 255.6, Sodium 2135.3, Carbohydrate 25, Fiber 5.5, Sugar 15.3, Protein 77.2

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