Thin Crust Margherita Pizza

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Thin Crust Margherita Pizza

I found the recipe for the pizza crust on the yeast brand's website. I think it's a great recipe and it is so easy to make!

Course Entrees

Cuisine Italian

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 182kcal

Author Ashley Amundsen

Ingredients

Pizza Crust
1 ¼-1 ¾ cup flour
1 packet of pizza crust yeast
1 ½ teaspoon sugar
¾ teaspoon salt
½ cup very warm water 120-130F
2 tablespoon oil
Pizza Toppings
2-3 tablespoon olive oil
4 ounces tomato sauce
oregano
garlic powder
natural mozzarella sliced in ½" pieces
fresh basil about 8 leaves

Instructions

Preheat oven to 425F degrees.
Mix 1 cup of flour, yeast, sugar and salt in a medium-sized bowl. Add water and oil and stir until well-blended. The dough will be very sticky at this point, start adding more flour to the dough until it forms a soft ball (will be slightly sticky). Knead the dough on a floured surface (for about 4 minutes), adding more flour if it starts to feel sticky.
Roll the dough out on a floured surface, until it is large enough to fit in 12 inch circular pan; place on the greased pan.
Drizzle dough with olive oil (a couple of tablespoons will do). Spread with tomato sauce and sprinkle with a little oregano and garlic powder. Top with mozzarella slices.
Bake pizza for 12 to 15 minutes or until cheese is bubbly and crust is a golden brown.
Top with basil leaves and serve immediately.

Notes

Storage Information

Refrigerator: Store any leftover pizza in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Keep it in the fridge for up to 3 days.

Reheating: To maintain the crispy crust, reheat the pizza in an oven or toaster oven at 350°F for 5-7 minutes. You can also place it in a skillet over medium heat for a few minutes, covered, to heat it through and crisp up the bottom.

Nutrition