Simple Margherita Pizza
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 120 g | Fresh mozzarella | |
| 140 g | Greek yogurt | |
| 2 cloves | Garlic | |
| 10 g | Basil | |
| .5 tsp | Italian seasoning | |
| 120 g | Flour | |
| 2 tsp | Baking powder | |
| 75 g | Canned plum tomatoes | |
| 1.5 tbsp | Tomato paste |
- In a medium bowl combine the flour, baking powder and half a teaspoon of kosher salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Preheat oven to 230C. If using a pizza stone, preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil. Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
- Crush the plum tomatoes in a bowl and mix in the garlic, italian seasoning, tomato paste and salt/pepper to make the sauce.
- Lay the dough out onto the oiled nonstick pizza dish or sheet pan. Spread the sauce over the crust. Top with roughly torn slices of the mozzarella and place the pizza in the oven, then bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
- Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
Fat:
20.4g
Saturates:
10.9g
Sugars:
6.8g
Protein:
31.4g
Carbs:
56.8g
Fiber:
3.5g
45%
Calories
57.4%
Carbs
36.9%
Protein
51%
Fat
14%
Fiber