If you love pizza, but you do not like the taste of what is offered in cafes and restaurants - prepare Margarita pizza at home. A simple recipe and unique taste will make it a permanent dish in your home.
It is necessary
-
- 2 teaspoons dry yeast;
- 350 grams of wheat flour;
- 200 grams of tomatoes;
- 250 grams of Mozzarella cheese;
- 30-40 grams of Parmesan cheese
- 4-5 tablespoons of olive oil;
- 1 teaspoon dry basil
- salt.
Instructions
Step 1
Take two teaspoons of dry yeast and mix with one tablespoon of sugar, pour the mixture with 250 milliliters of warm water (about 35-40 C). After 15 minutes, add a pinch of salt and one tablespoon of olive oil, stirring in 350 grams of sifted wheat flour, stirring occasionally. If the dough is thin, add another 50-100 grams of flour and let it rise for 15-20 minutes.
Step 2
Knead the dough again, then roll it out thinly with a rolling pin (no more than 0.5 centimeters) and gently transfer to a baking sheet greased with olive oil and lightly floured or on a round shape and pierce the pizza base with a fork in several places (so that the dough does not swollen). Make small bumpers around the edges. Rinse 150 grams of fresh tomatoes under cold water and remove the stalks if necessary. Dip them in boiling water for two minutes, then transfer them to a cup of cold water, peel them and grate them on a fine grater.
Step 3
Toss the resulting tomato paste with two tablespoons of olive oil and one teaspoon of dry basil (you can also use quality tomato paste or peeled tomatoes from a jar instead of tomatoes). Grease the dough with the resulting tomato paste. Cut one medium tomato (weighing about 50 grams) and 250 grams of Mozzarella cheese into thin slices and put on the dough, sprinkle with grated 30-40 grams of Parmesan cheese on top and drizzle lightly with olive oil.
Step 4
Let the Margarita rise for half an hour before baking. Put the pizza in an oven preheated to 180-200 degrees and bake it until tender for about 20-30 minutes. Cut the finished pizza into slices with a special knife and serve as hot as possible, garnish with a few leaves of fresh green basil.
