Margherita pizza is a classic Italian dish that has been enjoyed for generations. With a simple combination of fresh tomato sauce, mozzarella cheese, and basil, this pizza is a delicious and easy-to-make option for any meal.
Is Pizza Healthy?
While pizza may not always have the reputation of being a healthy food, Margherita pizza is actually a relatively nutritious option. It’s low in calories, with just over 200 calories per slice, and is high in protein and calcium thanks to the mozzarella cheese. Additionally, the tomatoes used in the sauce provide a good source of vitamin C and antioxidants.
Despite its nutritional benefits, it’s still important to enjoy Margherita pizza in moderation, as it can be high in sodium and carbohydrates. However, when enjoyed as part of a balanced diet, this classic pizza can be a delicious and healthy choice.
Ingredients
- 1 cup all purpose or white whole wheat flour*, (5 oz ) plus more for dusting
- ▢1 1/2 teaspoons baking powder
- ▢1/2 teaspoon kosher salt
- ▢1 cup 0% Stonyfield Greek yogurt, not regular, drained if there’s any liquid
- Sauce
- ▢1/3 cup canned san marzano tomatoes, crushed by hand
- ▢1 small garlic clove, minced
- ▢1/4 teaspoon kosher salt
- ▢pinch dried oregano
- ▢fresh black pepper to taste
- ▢4 ounces fresh mozzarella cheese, sliced thin and torn by hand
- ▢fresh basil, torn for topping
- ▢extra virgin olive oil, optional for drizzling
Instruction
- In a medium bowl combine the flour, baking powder and 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 450F. I like to use a pizza stone, and 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).
- Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
- Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, 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.
