Pizza Margherita from Fleischmann's® recipe
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Ingredients
- 1 ¼ cups all-purpose flour, divided, or more as needed 1 (.25 ounce) envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast 1 ½ teaspoons sugar ¾ teaspoon salt ½ cup very warm water (120 degrees to 130 degrees F)* 2 tablespoons Mazola® Extra Virgin Olive Oil 2 tablespoons Mazola® Extra Virgin Olive Oil 1 teaspoon minced fresh garlic Freshly ground Spice Islands® Sea Salt Adjustable Grinder 2 medium tomatoes, thinly sliced ¼ cup chopped fresh basil*** 1 cup shredded Italian cheese blend 1 teaspoon Spice Islands® Italian Herb Seasoning
Nutrition Info
- 776 caloriescarbohydrate: 70.9 gcholesterol: 44.4 mgfat: 44.7 gfiber: 4 gprotein: 24.4 gsaturatedFat: 14.2 gservingSize: -sodium: 1694 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Pizza Margherita from Fleischmann's®
Directions
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Preheat oven to 425 degrees 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. (If using RapidRise Yeast, let dough rest at this point for 10 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.