PIZZA MARGHERITA FROM FLEISCHMANN'S®

Pizza Margherita from Fleischmann's® image

Enjoy this traditional pizza with a thin crust.

Provided by Fleischmann's Yeast

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Yield 2

Number Of Ingredients 13

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Ingredients

1 ¼ cups all-purpose flour, divided, or more as needed
1 (.25 ounce) envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
1 ½ teaspoons sugar
¾ teaspoon salt
½ cup very warm water (120 degrees to 130 degrees F)*
2 tablespoons Mazola® Extra Virgin Olive Oil
2 tablespoons Mazola® Extra Virgin Olive Oil
1 teaspoon minced fresh garlic
Freshly ground Spice Islands® Sea Salt Adjustable Grinder
2 medium tomatoes, thinly sliced
¼ cup chopped fresh basil***
1 cup shredded Italian cheese blend
1 teaspoon Spice Islands® Italian Herb Seasoning

Steps:

Preheat oven to 425 degrees F.
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.

Nutrition Facts : Calories 776 calories, Carbohydrate 70.9 g, Cholesterol 44.4 mg, Fat 44.7 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 14.2 g, Sodium 1694 mg, Sugar 6.6 g