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Margherita Pizza

Discover Pinterest’s 10 best ideas and inspiration for Margherita Pizza. Get inspired and try out new things.

Best Gluten-Free Pizza Crust | Vegan Pizza Dough - Elavegan | Recipes

Best gluten-free pizza crust which is crispy, fluffy, gum-free and easy to make. Perfect for pizza, calzone or flat-bread. The dough is plant-based (vegan).

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How to make Margherita Pizza

This homemade Margherita Pizza Recipe is a fantastic dish to make at home, and it's especially fun to make this Italian specialty with kids!

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5 Easy Flatbread Pizza Recipes

1 · 27 minutes · 5 simple yet killer flatbread pizza recipes you can make with premade flatbread or naan bread crusts. The perfect app or easy quick dinner.

18 ingredients

Meat
  • 11 oz Italian chicken sausage, fully cooked sweet
  • 1 Pepperoni
  • 2 3 ounce package Prosciutto ham
Produce
  • 1 Arugula, Fresh
  • 1 Basil, Fresh
  • 1 Cherry tomatoes
  • 1 Poblano pepper
  • 1 Red onion, small
Condiments
  • 1/4 cup Balsamic vinegar
  • 1 8-ounce jar Fig jam/spread
  • 8 oz Fresh or jar pesto
  • 1 14-ounce jar Pizza sauce
  • 3 Pizza sauce
Bread & Baked Goods
  • 5 Flatbread crusts, small
Dairy
  • 3 Mozzarella, Fresh
  • 1 8-ounce bag Mozzarella
  • 8 oz Pouch mozzarella pearls
  • 1 8-ounce bag Quattro formaggio cheese
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Margherita Pizza (Easy Delicious Recipe!) - Cooking Classy

This is the best Margherita Pizza recipe! Pizza crust is topped with a rich garlicky tomato sauce, lots of fresh mozzarella, and plenty of fresh basil.

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Homemade Margherita Pizza Recipe

This homemade Margherita Pizza Recipe is a fantastic dish to make at home, and it's especially fun to make this Italian specialty with kids!

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How to Make Authentic Neopolitan Pizza at Home

Just follow these pro tips from chef Carlo Mirarchi of the famed Roberta's in Brooklyn.

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Homemade Pizza Dough Recipe (Tons of Tips!) | Alexandra’s Kitchen

75 · 35 minutes · This is a double recipe of the peasant pizza dough in my cookbook, Bread Toast Crumbs. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to three days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 2 days or thaw at room temperature for 1 day. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise:  Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour, if you dislike handling wet doughs, consider starting with 425 grams of water. Add water as needed to get it to the right consistency (reference the video).  Toppings: Below is a recipe for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes. Note: In the video I make this a little bit differently than the way it is written below. In the video I use mozzarella; in the instructions I do not. My preferred way of making the pizza is reflected in the recipe — I am constantly experimenting with various topping combinations; use this topping combination as a guide and adapt to your liking.

9 ingredients

Produce
  • 2 handfuls Baby kale
  • 1 cloves Garlic
Baking & Spices
  • 4 cups Bread flour or all-purpose flour
  • 1 tsp Instant yeast
  • 2 tsp Kosher salt
  • 1 Sea salt
Oils & Vinegars
  • 1 Olive oil, extra-virgin
Dairy
  • 2 tbsp Creme fraiche
  • 1/4 cup Parmigiano reggiano, grated
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Homemade Margherita Pizza Recipe

This homemade Margherita Pizza Recipe is a fantastic dish to make at home, and it's especially fun to make this Italian specialty with kids!

More information...
Haley Rambo
Haley Rambo saved to Food

Margherita Pizza

This Margherita Pizza has all the essentials- olive oil, garlic, tomato, freshly grated Mozzarella cheese and basil leaves on top of homemade pizza dough!

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Meg Sauser
Meg Sauser saved to Pizza

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