Basil and Three-Cheese Thin-Crust Pizza

recipe
Inspired by the original Margherita pizza from Naples, this version features a spicy red sauce, ricotta and mozzarella cheeses, and a sprinkling of fresh basil. Use a gentle hand while rolling this thin crust. If the dough tears, just gather it into a ball, cover with plastic wrap, and let it rest for 10 minutes before re-rolling. Place the dough in the refrigerator for its first rise to ensure the crust stays thin.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Nutritional Information

Calories 328
Caloriesfromfat 24 %
Fat 8.7 g
Satfat 4.3 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 15.7 g
Carbohydrate 45.7 g
Fiber 4.2 g
Cholesterol 23 mg
Iron 3.2 mg
Sodium 520 mg
Calcium 283 mg

Ingredients

Dough:
1 teaspoon honey
1 1/2 teaspoons active dry yeast
1/2 cup warm water (100° to 110°)
1 1/4 cups all-purpose flour (about 5 1/2 ounces), divided
1/4 teaspoon salt
Cooking spray
2 tablespoons stone-ground yellow cornmeal
1 1/2 teaspoons olive oil
Remaining ingredients:
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta
2 tablespoons finely grated fresh Parmesan cheese
3 tablespoons thinly sliced fresh basil

Preparation

To prepare dough, dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and chill 1 hour.

Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.

Roll dough into a 13-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Brush oil over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 5 minutes. Remove from oven.

Spread Spicy Pizza Sauce in an even layer over crust, leaving a 1/4-inch border. Combine mozzarella and ricotta; sprinkle evenly over sauce. Top with Parmesan. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with basil. Cut into 8 wedges.

Note:

Julie Grimes Bottcher,

September 2006
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