Description
Homemade margherita pizza with tomato and basil offers a delightful blend of flavors, featuring a crispy crust topped with fresh mozzarella, ripe tomatoes, and aromatic basil. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ¾ cup warm water (110°F)
- 8 ounces fresh mozzarella cheese, sliced
- 2 medium ripe tomatoes, sliced (preferably Roma or San Marzano)
- 10 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Pinch of salt
Instructions
- In a large bowl, combine flour, salt, olive oil, and sugar.
- Gradually add warm water while mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 30 minutes.
- Preheat your oven to 475°F (245°C).
- Roll out the risen dough on a floured surface into a circle approximately 12 inches in diameter.
- Transfer the rolled-out dough to a baking stone or sheet.
- Spread a thin layer of olive oil over the dough.
- Arrange sliced mozzarella and tomatoes evenly over the dough.
- Sprinkle with salt to enhance flavors.
- Bake in the preheated oven for about 10-12 minutes until the crust is golden brown and cheese is bubbly.
- Remove from oven and top with fresh basil leaves and an extra drizzle of olive oil before slicing.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: - For extra creaminess, consider using burrata instead of mozzarella. - Experiment with herbs like oregano or thyme for added flavor. - Store leftovers in an airtight container in the fridge for up to three days.