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    Pizza Margherita

    Source of Recipe

    2-3/4 to 3-1/4 cups all-purpose flour
    1 package active dry yeast
    1/4 teaspoon salt
    1 cup warm water (120 degree F to 130 degree F)
    2 tablespoons cooking oil
    1 cup shredded mozzarella cheese (4 ounces)
    1 ripe medium yellow tomato, thinly sliced
    1 ripe medium red tomato, thinly sliced
    1 tablespoon olive oil or cooking oil
    1/4 cup snipped fresh basil
    1/4 cup grated Parmesan cheese

    1. In a large bowl combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
    2. Grease an 11- to 13-inch pizza pan or baking sheet. On a lightly floured surface, roll half of the dough into a circle 1 inch larger than pizza pan. Transfer dough to pan. (Reserve remaining dough for another use.) Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
    3. Sprinkle mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Drizzle with 1 tablespoon oil. Sprinkle with fresh basil and Parmesan cheese.
    4. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 12 appetizer servings.
    Make-ahead tip: Prepare pizza dough. Divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

    Nutritional facts per serving
    calories: 167, total fat: 6g, saturated fat: 2g, cholesterol: 7mg, sodium: 135mg, carbohydrate: 22g, protein: 6g




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