Margarita pizza?

Question

Does anyone have a recipe for margarita pizza?

Answer 1

Margherita Pizza
1 (2 count) package boboli 8-inch prepared pizza crust
4 tablespoons extra virgin olive oil
2 teaspoons red pepper flakes
1-2 teaspoon garlic
1/2 teaspoon salt
8 ounces fresh mozzarella balls
2 ounces pre-shredded part-skim mozzarella cheese (2% milk)
1 ounce parmesan cheese
2-3 large vine ripened tomatoes
2 sprigs fresh basil, ie. 1 package (found in the veggie section with fresh herbs)


Preheat oven to specks on the boboli package.
Slice the Tomatoes & Basil- set aside.
Shred (or chop finely) the fresh mozzarella - Mix with pre-shredded mozzarella & set aside.
In a small bowl combine Olive Oil, Red Pepper Flakes, Garlic & Salt- mix well. Spread a bit of this mixture on the two pizza crusts. Be sure not to over saturate with olive oil mixture bc it will make the pizza soggy.
Place a thick layer of cheese on the pizza crust followed by tomato slices- mostly cover the pizza with tomato slices.
Sprinkle basil on top to taste. (FYI a lot of basil can make it a little bitter).
Sprinkle a bit of parmesan on top- FYI too much parmesan will overwhelm this pizza's mild flavor.
Cook as directed on boboli package- (10 min I think).

Answer 2

Good margherita pizza isn't as dependant on the ingredients as it is on the quality of the ingredients that you use. Use good everything, and you will end up with a high quality product. Start with a good yeast dough that has risen twice. Hand pull it rather than roll it out if you can. Then you need a good marianara sauce (doesn't have to be home made, but home made is always best). Put a thin layer of sauce on your stretched out dough. Then, top with good fresh mozarella and hand torn fresh basil. Season to taste and put into a hot oven, baking until crispy and golden. You can add fresh tomatoes and parmesan before baking if you like, but these are just variations on the basic recipe.

Answer 3

INGREDIENTS
1 12-inch round of pizza dough, stretched (see recipe)
3 tablespoons tomato sauce (see note)
Extra-virgin olive oil
2 ¾ ounces fresh mozzarella
4 to 5 basil leaves, roughly torn
PREPARATION
Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

Answer 4

Ingredients

For the base
300g strong bread flour
1 tsp instant yeast
(from a sachet or a tub)
1 tsp salt
1 tbsp olive oil
, plus extra for drizzling
For the tomato sauce
100ml passata
handful fresh basil
or 1 tsp dried
1 garlic clove, crushed
For the topping
125g ball mozzarella, sliced
handful grated or shaved Parmesan
handful cherry tomatoes, halved
To finish
handful basil
leaves (optional)
Method

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Answer 5

It's a pizza with tomato sauce, mozarella cheese and basil.

Answer 6

pizza with cheese and corn is good

Answer 7

Basically,it's just a cheese pizza.

Answer 8

no thank you.

Answer 9

from here you can know more........