Margarita Pizza
Homemade Margherita Pizza featuring a quick and yeast-free thin crust, layered with a fresh, uncooked tomato sauce, creamy mozzarella cheese, and fragrant basil leaves.
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Ingredients
- 1 cup all purpose or white whole wheat flour*
- 1/3 cup canned san marzano tomatoes
- 1 small garlic clove
- 1/4 teaspoon kosher salt
- pinch dried oregano
- fresh black pepper to taste
- 4 ounces fresh mozzarella cheese
- fresh basil
- extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 cup 0% Stonyfield Greek yogurt
- 1 1/2 teaspoons baking powder
Instructions
- 1
In a medium-sized mixing bowl, blend together the flour, baking powder, and salt, whisking thoroughly to combine.
- 2
Incorporate the yogurt into the dry mixture, using a fork or spatula to combine until the texture resembles small crumbles.
- 3
Dust a clean work surface lightly with flour, then transfer the dough from the bowl. Knead the dough for a few moments until it feels slightly tacky but not overly sticky, completing about 20 kneads (it should not leave residue on your hands when you pull away).
- 4
Set your oven to preheat at 450°F. If you have a pizza stone, place it in the oven to heat as well. For those using a round pizza pan or baking sheet, lightly coat it with cooking spray.
- 5
Sprinkle a bit of flour onto your work surface and rolling pin, then roll the dough out into a large, thin circle or oval shape (alternatively, you can create two smaller pizzas).
- 6
Carefully transfer the rolled-out dough onto the greased nonstick pizza pan or baking sheet.
- 7
Evenly spread the sauce over the pizza crust. Add cheese on top, then place the pan onto the preheated pizza stone. Bake for 10 to 12 minutes, or until the cheese is bubbling and the crust is fully cooked.
- 8
Move the pizza to a cutting board, garnish with fresh basil, and drizzle with olive oil if desired. Cut the pizza into 8 slices for serving.