Pizza Margherita From Fleischmann'S® Recipe

Name: Pizza Margherita From Fleischmann'S®
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Thin Crust:; 1 1/4 cups all-purpose flour, divided, or more as needed; 1 (.25 ounce) envelope Fleischmann's(R) 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(R) Extra Virgin Olive Oil; Toppings:; 2 tablespoons Mazola(R) Extra Virgin Olive Oil; 1 teaspoon minced fresh garlic; Freshly ground Spice Islands(R) 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(R) Italian Herb Seasoning

Servings: persons

Thin Crust:
1 1/4 cups all-purpose flour, divided, or more as needed
1 (.25 ounce) envelope Fleischmann's(R) 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(R) Extra Virgin Olive Oil
Toppings:
2 tablespoons Mazola(R) Extra Virgin Olive Oil
1 teaspoon minced fresh garlic
Freshly ground Spice Islands(R) 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(R) 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.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Thin Crust:, 1 1/4 cups all-purpose flour, divided, or more as needed, 1 (.25 ounce) envelope Fleischmann's(R) Pizza Crust Yeast or RapidRise Yeast, 1 1/2 teaspoons sugar, and more.

Yes, Pizza Margherita From Fleischmann'S® falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizza Margherita From Fleischmann'S®

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