- Calories 328
- Caloriesfromfat 24%
- Fat 8.7g
- Satfat 4.3g
- Monofat 3.2g
- Polyfat 0.6g
- Protein 15.7g
- Carbohydrate 45.7g
- Fiber 4.2g
- Cholesterol 23mg
- Iron 3.2mg
- Sodium 520mg
- Calcium 283mg
Basil and Three-Cheese Thin-Crust Pizza
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.
How to Make It
Step 1
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.
Step 2
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°.
Step 3
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.
Step 4
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.
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Debbie17's Review
Overall, I loved this pizza. The sauce is amazing, as is the crust. The only thing that I did not love is the ricotta cheese. I think that it would have been better without it. It added a texture that I did not like. So my suggestion is leave out the ricotta and add a little more mozzerella.
Teresaaa's Review
I am actually very impressed at how good the pizza turned out! I'll probably roll the dough thinner next time, but it still tasted great. After I laid down the sauce, I put small dollops of ricotta, small pieces of mozzarella, and cut up about 2 slices of salami. Everything came together really well!
MeganCalPoly's Review