Pizza Margherita from Fleischmann's®

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Enjoy this traditional pizza with a thin crust.

By Fleischmann's Yeast

Gallery

Recipe Summary test

Servings:
2
Yield:
2 servings
Nutrition Info
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Thin Crust:
Toppings:

Directions

  • Preheat oven to 425 degrees F.

    Advertisement

  • 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.

Tips

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

***To easily chop fresh basil, stack basil leaves and tightly roll. Slice into thin strips.

Nutrition Facts

Per Serving:
776 calories; protein 24.4g; carbohydrates 70.9g; fat 44.7g; cholesterol 44.4mg; sodium 1694mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Mollie
Rating: 5 stars
05/31/2015
This was excellent! I changed the recipe with ingredients I had on hand. I used bread flour, active dry yeast & I let the dough sit covered for an hour. The crust was great. I cut the two tablespoons of evoo to one while brushing the crust and I de-seeded the tomatoes because I didn't want the crust to get soggy. While the pizza was cooling I drizzled it with a balsamic reduction. Very tasty! Read More
Helpful
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mollie
Rating: 5 stars
05/30/2015
This was excellent! I changed the recipe with ingredients I had on hand. I used bread flour, active dry yeast & I let the dough sit covered for an hour. The crust was great. I cut the two tablespoons of evoo to one while brushing the crust and I de-seeded the tomatoes because I didn't want the crust to get soggy. While the pizza was cooling I drizzled it with a balsamic reduction. Very tasty! Read More
Helpful
(3)
Jan Courtright
Rating: 5 stars
02/16/2018
Just use the crust recipe with the rapid rise yeast. Comes out perfect every time! Read More
shalase
Rating: 4 stars
01/15/2020
I used Quick Rise yeast and followed the recipe (but used different toppings). It tasted bland but good. Overall it was kind of boring in taste but with the toppings I used it was yummy. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/28/2021