Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Pizza Margherita


    Source of Recipe


    lhj.com

    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






 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |