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Classic Margherita Pizza

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Recipe Ingredients

  • 500g to 750g fresh or frozen (thawed) pizza dough
  • ¾ cup Napolitana sauce
  • 150g fresh mozzarella cheese, thinly sliced
  • ¼ cup grated Parmesan cheese
  • ¼ cup packed fresh basil, chopped

Recipe Directions

1. Place a large baking tray in the oven. Preheat oven to 250°C.

2. Stretch dough round into a small circle. Place on a large sheet of wax paper, stretching and pressing to form a 30cm circle with a slight rim. Spread sauce on dough; top with mozzarella in a single layer. Transfer, with wax paper, to the hot baking sheet.

3. Sprinkle pizza with Parmesan. Bake for 10 minutes or until the bottom is crisp and golden brown. Top with basil.

 

EACH SERVING About 1 780kJ, 16g protein, 52g carbohydrate, 15g total fat (7g saturated), 3g fibre, 40mg cholesterol.

(Image: Bottom)

 

 

 

To make Meat Lovers' Supreme Pizza

 

 

1. Place a large baking tray in the oven. Preheat oven to 250°C.

2. Stretch dough round into a small circle. Place on a large sheet of wax paper, stretching and pressing to form a 30cm circle with a slight rim. Spread sauce on dough; top with mozzarella in a single layer. Transfer, with wax paper, to the hot baking sheet.

3. Microwave, in a medium microwave-safe bowl, 100g sweet Italian sausage meat, casing removed, on high for 2 minutes or until no longer pink. Cool.

4. Top pizza with 1 cup sliced mushrooms; 1 small green pepper, thinly sliced; 80g sliced pepperoni; and 3 strips crumbled cooked bacon (optional). Crumble sausage on top.

5. Bake for about 10 minutes or until vegetables are tender and sausage is cooked.

 

EACH SERVING About 2 360kJ, 22g protein, 54g carbohydrate, 27g total fat (11g saturated), 3g fibre, 66mg cholesterol.

 

TIP: The easiest way to stretch dough is with your hands. You can also use a lightly floured rolling pin. If the dough keeps springing back on you, let it sit for 10 minutes before trying again.

 

 

 

 To make Rocket Salad Pizza

 

  • 500g to 750g fresh or frozen(thawed) pizza dough
  • ¾ cup Napolitana sauce
  • 170g fresh mozzarella cheese, thinly sliced
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp honey
  • ⅛ tsp each salt and pepper
  • 140g baby rocket
  • ¼ cup packed fresh basil leaves, torn
  • 60g prosciutto slices, torn into ribbons
  • 30g shaved Parmesan

 

 

1. Place a large baking tray in the oven. Preheat oven to 250°C.

2. Stretch dough round into a small circle. Place on a large sheet of wax paper, stretching and pressing to form a 30cm circle with a slight rim. Spread sauce on dough; top with mozzarella in a single layer. Transfer, with wax paper, to the hot baking tray. Bake for 15 to 20 minutes or until bottom is crisp and crust is golden brown.

3. Meanwhile, in a large bowl, whisk together lemon juice, olive oil, honey and ⅛ tsp each salt and pepper. Add rocket and basil; toss until well coated.

4. Cut pizza into quarters. Top with salad, prosciutto and Parmesan.

 

EACH SERVING About 2 135kJ, 21g protein, 56g carbohydrate, 21g total fat (8g saturated), 4g fibre, 53mg cholesterol.

(Image: Top)

 

 

Each Serving:


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