Margarita Pizza
User Reviews
4.8
Margarita Pizza
Description
This Margarita Pizza recipe uses a yogurt-based dough with baking powder as a leavening agent, resulting in an easy-to-make crust that is tender with a slight crispness. The dough is kneaded briefly and rolled thin before topping. The sauce consists of crushed San Marzano tomatoes seasoned with minced garlic, oregano, and salt to add freshness and a mild herbal note. Fresh mozzarella slices are distributed on top before baking the pizza on a preheated stone or baking sheet, allowing the cheese to melt and the crust to cook through evenly.
After baking for about 10-12 minutes at a high temperature, the finished pizza is garnished with torn fresh basil leaves and optionally drizzled with olive oil for added richness. This pizza serves well as a casual meal or snack, showcasing straightforward ingredients combined simply to highlight the flavors of fresh tomatoes, creamy cheese, and fragrant basil.
Ingredients
- 1 cup all-purpose flour 5 oz ) plus more for dusting, or white whole wheat flour
- 1/3 cup San Marzano Tomatoes crushed by hand, canned
- 1 1/2 teaspoons baking powder
- 1 garlic minced, small clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon kosher salt
- 1 cup Greek yogurt not regular, drained if there's any liquid, 0%, Stonyfield brand
- pinch oregano dried
- black pepper fresh, to taste
- 4 ounces mozzarella cheese sliced thin and torn by hand, fresh
- basil torn for topping, fresh
- extra virgin olive oil (optional for drizzling)
Instructions
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
- Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
- Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
- Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
- Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 236kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 23.5mg | 8% |
| Sodium | 636mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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