Lunch: Margherita Pizza

Ingredients

2 cups all-purpose flour, plus more for kneading and dusting
1 packet Fleischmann's® Pizza Crust Yeast
1 1/2 teaspoon sugar
3/4 teaspoon salt, plus more for sprinkling
3 tablespoons olive oil, plus more for drizzling
2/3 cup warm water (120 to 130 degrees F)
1 to 1 1/2 cups tomato sauce
6 ounces buffalo mozzarella, sliced
Fresh basil leaves, for sprinkling
Freshly ground black pepper

Instructions

Combine the flour, undissolved yeast, sugar and salt in a large bowl. Stir in the oil and 2/3 cup of water. Transfer to a lightly floured surface and knead the mixture, adding more flour if the dough is too sticky, until the surface is smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes. Preheat the oven to 425 degrees F. Drizzle a rimmed sheet pan or pre-heated pizza stone with oil. Roll out the dough and place it on the pan. Top with the tomato sauce, mozzarella, basil, salt, pepper and a bit more oil. Bake the pizza until the crust is golden and the toppings are bubbling, about 15 minutes, depending on the size and thickness of your crust.

Share Margherita Pizza