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Basil Pizza Margarita

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  Tomatoes/Null 6 , thinly sliced (Null)
  Mozzarella cheese/Null 6 Ounce, sliced (175 Gram)
  Dried basil/Null 15 Milliliter (1 Tablespoon)
  Olive oil/Null 2 Teaspoon (10 Milliliter)
For dough
  Dry yeast/Null 1 Ounce (25 Gram)
  Sugar/Null 1⁄4 Teaspoon (1.5 Milliliter)
  Lukewarm water/Null 155 Milliliter (125 Milliliter Or 4 Fluid Ounce Plus 2 Tablespoon)
  Plain flour/Null 8 Ounce (225 Gram)
  Salt/Null 1 Teaspoon

1. First make the dough. Using a fork, mix together the yeast, sugar and 30 ml/2 tablespoons of the water. Sift the flour and salt into a bowl. Add the frothing yeast and the remaining water and mix to make a smooth dough. Knead for 10 minutes until elastic. Leave to rise for 1 hour or until almost doubled in bulk.
2. Preheat the oven to 230°C/450°F (Gas 8). Punch down the dough and knead for 3 minutes. Divide it in half and roll out to 6/mm/| in thick. Place on greased baking sheets.
3. Arrange the tomato slices in decorative lines on each dough round and separate them with overlapping cheese slices. Sprinkle over the basil and seasoning to taste, then dribble over the olive oil. Bake for 15-20 minutes or until the crust is crisp.

Recipe Summary

Main Dish

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