NZ Woman's Weekly

Margherita pizza

Margherita pizza
  • Meal Type

    Pizza
  • Servings

    4
  • Meal Origin

    Italian

This is the classic thin-crust pizza. If you don’t have a pizza oven, try cooking on a pizza stone on your barbecue, with the heat cranked up as hot as it will go. A really high temperature is the key to pizza success!

Making your own dough is quick and easy – and provides you with a healthier base.

MAKES 2 BASES
SERVES 4

WHOLEMEAL PIZZA DOUGH

  • 150g white flour
  • 50g wholemeal flour
  • Pinch salt
  • 60ml low-fat milk
  • 60ml water
  • 7g dried yeast
  • ¼ tsp sugar
  • TOPPING
  • ½ cup tomato sauce
  • 50g buffalo mozzarella
  • 2 tbsp basil

FOR THE DOUGH

1 Sift together white and wholemeal flours and salt, and leave in a warm place.

2 Gently heat milk and water to blood temperature, then add yeast and sugar. Leave in a warm place for yeast to activate and bubble.

3 Add liquid ingredients to dry and mix to form a dough. Turn out onto a board and knead by hand, or in a mixer, until smooth. Place dough in an oiled bowl, cover, and leave in a warm place to double in size.

4 Knead again and rest for 20 minutes before using.

5 Sprinkle flour onto a board. Divide dough in half and roll out as thinly as possible into 2 pizza bases.

FOR THE TOPPING

1 Preheat oven to 180°C. Place baking trays in oven to heat.

2 Spread tomato sauce on both bases and top with mozzarella. Place on hot trays.

3 Bake in preheated oven until base is crisp and lightly browned.

4 Arrange basil on top and serve.

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