Classic Pizza Margherita

This basil-scented pizza topped with fresh tomatoes was invented and named for Italy's Queen Margherita who reigned in the 1800s.

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  • Makes: 12 servings
  • Makes: 12 appetizer servings
  • Prep: 25 mins
  • Bake: 22 mins to 24 mins 425°F

Classic Pizza Margherita

Directions

  1. In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
  2. Grease an 11- to 13-inch pizza pan or baking sheet. On a lightly floured surface, roll half of the dough into a circle 1 inch larger than pizza pan. Transfer dough to pan. (Reserve remaining dough for another use.) Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
  3. Sprinkle mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Drizzle with 1 tablespoon oil. Sprinkle with fresh basil and Parmesan cheese.
  4. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 12 appetizer servings.

From the Test Kitchen

Prepare pizza dough. Divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

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Nutrition Facts (Classic Pizza Margherita)

  • Per serving:
  • 167 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 7 mg chol. ,
  • 135 mg sodium ,
  • 22 g carb. ,
  • 6 g pro.
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