Margherita Pizza
Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Ingredients
Thin Crust:
- 1-1/4 to 1-3/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 cup very warm water (120 to 130°F)*
- 2 tablespoons extra virgin olive oil
Toppings:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced fresh garlic
- Freshly ground sea salt grinder
- 2 medium tomatoes, thinly sliced
- 1/4 cup chopped fresh basil***
- 1 cup (4 ounces) shredded Italian blend cheese
- 1 teaspoon Italian herb seasoning
Method
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
