Servings: 8 /Â Total Time: 40 mins
Ingredients:
- 3 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups bread flour
Toppings:
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 8 cups shredded part-skim mozzarella cheese
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 20 fresh basil leaves, roughly torn
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
Directions:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to 2 greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes.
- Spoon tomatoes over dough. Top with cheese, oregano, basil, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.
Pizza Margherita Recipe photo by Taste of Home