Margherita Pizza

February 14, 2020 Gary Natriello Recipes 0

Margherita Pizza

Ingredients

Two Ingredient Dough

2 cups Self-Rising Flour

2 cups Low-Fat Plain Greek Yogurt

Pizza

1 lb Two Ingredient Dough

3 tbsp All-Purpose Flour (for rolling)

½ cup Prepared Pizza Sauce

¾ cup Shredded Mozzarella Cheese

½ cup Torn Basil Leaves

4 tbsp Cornmeal for the Peel Surface

Directions

Two Ingredient Dough

Place self-rising flour in a large bowl.

Add yogurt and stir with a fork until a shaggy dough forms.

Knead the dough on a lightly floured surface until smooth, about 8 minutes. (If the dough seems dry, add a few tablespoons of water. If the dough seems too sticky, add a few tablespoon of flour.

Refrigerate dough for four hours to make it easier to handle.

Pizza

Place a pizza stone or a large rimless baking sheet on the bottom rack of the oven.

Preheat oven to 500 degrees.

On a lightly floured surface, roll the dough into a 12- to 14-inch round or two smaller rounds to make them easier to handle.

Sprinkle a pizza peel with cornmeal and place dough on top.

Spread pizza sauce over the surface, leaving a 1/2 inch border.

Sprinkle with cheese and scatter basil on the top.

Bake until the crust is nicely browned and the cheese is melted, 5 to 10 minutes depending on the oven.

Margherita Pizza