pizza margherita from fleischmann's®

pizza margherita from fleischmann's®
  • Thin Crust:
  • 1 1/4 cups all-purpose flour, divided, or more as needed
  • 1 (.25 ounce) envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 cup very warm water (120 degrees to 130 degrees F)*
  • 2 tablespoons Mazola® Extra Virgin Olive Oil
  • Toppings:
  • 2 tablespoons Mazola® Extra Virgin Olive Oil
  • 1 teaspoon minced fresh garlic
  • Freshly ground Spice Islands® Sea Salt Adjustable Grinder
  • 2 medium tomatoes, thinly sliced
  • 1/4 cup chopped fresh basil***
  • 1 cup shredded Italian cheese blend
  • 1 teaspoon Spice Islands® Italian Herb Seasoning


  1. Preheat oven to 425 degrees F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  5. For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
  6. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

07/10/2019
pizza margherita from fleischmann's®, recipe PT15M PT1H 5 455 calories

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