Try this Pizza Margherita recipe, or contribute your own.
Suggest a better descriptionPlace a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting. Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet. Brush the dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2 inch of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish. Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with the reserved basil leaves, if desired. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
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Serving Size: 1 Pizza (1279g) | ||
Recipe Makes: 1 Pizza | ||
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Calories: 1208 | ||
Calories from Fat: 250 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 22mg | 7 % | |
Sodium 7154.9mg | 247 % | |
Potassium 4420.9mg | 116 % | |
Total Carbohydrate 208.4g | 61 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 195.5g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1208
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