Simple Margherita Pizza constituted of scratch with my yeast-free, skinny crust pizza dough topped with a easy uncooked tomato sauce, contemporary mozzarella cheese, and basil.
Simple Margherita Pizza
“One can’t suppose nicely, love nicely, sleep nicely, if one has not dined nicely.” This week I’m transitioning again into sharing recipes that my household loves. I’m positive by now that you just’re no stranger to the ever-so-popular Greek yogurt dough that I utilized in these bagels, this grilled pizza, and this breakfast pizza. This dough is fast and simple to make – no time for rising wanted. For different no-yeast options, use French bread or tortilla pizza. For a low-carb pizza choice, attempt my Zucchini Pizza Bites.
We have now been making pizza fairly a bit in my house on Friday nights. We’ve used sourdough starter dough and conventional pizza dough with yeast. Nevertheless, most days once I need to whip up a fast pizza that doesn’t require ready for the dough to rise, and particularly once I couldn’t discover yeast, this selfmade pizza dough recipe is my go-to. It’s additionally Madison’s favourite. She prefers the skinny crust of this pie over thicker crust.
What’s on a margherita pizza?
A traditional margherita pizza is topped with a skinny layer of tomato sauce, contemporary mozzarella cheese, and basil. It’s a easy but scrumptious pizza.
I exploit San Marzano canned tomatoes for the pizza sauce, that are my private favourite. They’re sweeter and fewer acidic than most different canned tomatoes. The sauce is seasoned with simply contemporary garlic, salt, pepper, and oregano.
Is margherita pizza wholesome?
Margherita pizza is a more healthy pizza choice since there are minimal toppings. The dough is rolled out in order that the crust is skinny, and also you high it with a really gentle layer of cheese.
What temperature do you prepare dinner selfmade pizza?
Bake this margherita pizza for 10-12 minutes at 450 levels. The pizza is prepared when the cheese is bubbly, and the crust is golden and cooked by. In the event you make two smaller pies, verify them round 5-6 minutes to see in the event that they’re performed.
I bake my pizza in a nonstick pizza dish positioned on high of a preheated pizza stone. The additional scorching stone makes the pizza that a lot crispier. In the event you don’t have one, no worries – the pizza will nonetheless end up nice.
Ideas for Good No-Yeast Pizza Dough
- Greek yogurt as a substitute of plain is a should. If there’s any liquid within the yogurt, you’ll want to drain it.
- I extremely advocate utilizing Stonyfield Greek Yogurt as a result of it’s thicker than different manufacturers. In the event you use one other model, it could lead to stickier dough, which might be arduous to work with.
- In case your dough is sticky, add extra flour or use much less yogurt.
- I’ve examined this dough with white and entire wheat flour. Each work, however the white flour ends in lighter and airier pizza.
- I really like this nonstick pizza dish. It’s 14-inches spherical and simple to wash because it’s nonstick.
Extra Pizza Recipes You’ll Love:
- Forged-Iron Skinny Crust Pizza
- Pink White + Blue Fruit Pizza
- French Bread Pizza Mummies
- Passover Matzo Pizza
- Grilled Pizza
Margarita Pizza
4.84 from
54 votes
6
Cals:
236
Protein:
15
Carbs:
27
Fats:
6.5
Simple Margherita Pizza constituted of scratch with my yeast-free, skinny crust pizza dough topped with a easy uncooked tomato sauce, contemporary mozzarella cheese, and basil.
Course:
Appetizer, Brunch, Dinner, Lunch, Snack
Delicacies:
American, Italian
Prep:
half-hour minutes
Cook dinner:
quarter-hour minutes
Complete:
45 minutes minutes
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Saved! WW Factors
Yield:
4 servings
Serving Measurement:
2 slices 1x 2x 3x
Components
- ▢ 1 cup all function or white entire wheat flour*, (5 oz ) plus extra for dusting
- ▢ 1 1/2 teaspoons baking powder
- ▢ 1/2 teaspoon kosher salt
- ▢ 1 cup 0% Stonyfield Greek yogurt, not common, drained if there’s any liquid
Sauce
- ▢ 1/3 cup canned san marzano tomatoes, crushed by hand
- ▢ 1 small garlic clove, minced
- ▢ 1/4 teaspoon kosher salt
- ▢ pinch dried oregano
- ▢ contemporary black pepper to style
- ▢ 4 ounces contemporary mozzarella cheese, sliced skinny and torn by hand
- ▢ contemporary basil, torn for topping
- ▢ further virgin olive oil, non-compulsory for drizzling
Directions
- In a medium bowl mix the flour, baking powder and salt and whisk nicely.
- Add the yogurt and blend with a fork or spatula till nicely mixed, it would appear like small crumbles.
- Flippantly mud flour on a piece floor and take away dough from the bowl, knead the dough a couple of instances till dough is cheesy, however not sticky, about 20 turns (it mustn’t go away dough in your hand while you draw back).
- Preheat oven to 450F. I like to make use of a pizza stone, and preheat the stone within the oven as nicely. If utilizing a spherical pizza pan or sheet pan, spray with oil.
- Sprinkle a piece floor and rolling pin with a little bit flour and roll the dough out into a big skinny spherical or oval (or you can also make 2 smaller pies).
- Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
- Unfold the sauce over the crust. High with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or till the cheese is bubbly and the crust is cooked by.
- Switch to a reducing board, high with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
