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Pizza Margherita Recipe

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This recipe for Pizza Margherita, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Tuesday, October 16, 2007


Pizza Dough
1 pkg active dry yeast
3 tbsp olive oil
1 cup warm water
1 egg
¼ tsp salt
3 ½ to 4 cups of all purpose flour

Pizza Margherita
1 tbsp olive oil
1 15 ounce can crushed tomatoes, undrained
1 tbsp snipped fresh basil
2 cloves garlic, minced
2 tbsp tomato paste
16 oz fresh mozzarella, sliced
fresh basil leaves

Stir yeast into warm water and let stand 5 minutes. In a large mixxing bowl, combine egg, oil and salt. Stir into yeast mixture. Add 1 ¼ cups of flour. Beat with an electric mixture on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Lightly grease a large bowl. Place dough in bowl and cover with a damp towel (don’t let it touch dough). Let rise in a warm place until double in size (30 minutes).
Punch dough down. Turn dough out onto a lightly floured surface and roll into a 16x12 inch rectangle. Place on a greased rectangle baking pan. Cover with a damp towel for 20 minutes.
Preheat oven to 375 degrees. Combine tomatoes, snipped basil, garlic and tomato paste. Spread a thin layer of sauce over dough. Bake 15 minutes. Remove and arrange mozzarella in a slingle layer on top of sauce. Bake 10-13 minutes more. Top with basil leaves. Cut into wedges and serve immediately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
437 cals, 20 grams fat, 3 grams fiber.




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