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Ingredients
Pizza Margarita
- For dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for dusting)
- For topping
- 300 grams crushed, canned Tomatoes
- salt
- freshly ground peppers
- 200 grams Cherry tomatoes
- 300 grams Mozzarella
- 2 Tbsps freshly chopped oregano
- olive oil (for drizzling)
For the dough, crumble the yeast in a bowl, stir in the sugar and 200 ml (approximately 3/4 cup) of lukewarm water. Add the flour, 4 tablespoons olive oil, and salt. Knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 4 balls, roll out on a lightly floured surface into crusts about 22 cm (approximately 9 inches) in diameter. The edges can be a little thicker. Transfer to baking sheets lined with parchment paper or greased with olive oil.
Preheat the oven to 220°C (approximately 425°F).
Season the tomato sauce with salt and pepper and spread on the pizza crust, leaving an edge. Rinse the cherry tomatoes and cut into slices. Cut the mozzarella into thin slices and place on the tomatoes. Spread the tomato slices on the pizza, sprinkle with oregano, and drizzle with olive oil.
Bake until golden brown, about 20 minutes. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |