Margherita Pizza Wrap Recipes

PIZZA MARGHERITA

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.

MARGHERITA PIZZA

Steps:

• Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
• Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
• On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
• Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
• Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.

THE MARGHERITA PIZZA

Steps:

• For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes.
• Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour.
• Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours.
• Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.)
• For the pizza: Preheat oven to 550 degrees F.
• Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone.
• Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt.
• Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total.
• Sprinkle pizza lightly with kosher salt.
• Cut into 8 slices and garnish with fresh basil.

CLASSIC MARGHERITA PIZZA

Steps:

• Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
• Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
• Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.

MARGHERITA PIZZA

Steps:

• For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
• Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
• Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
• Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
• For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.
• For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
• Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
• Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
• Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy!

MARGHERITA PIZZA

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
• Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
• Remove from the oven, cut into slices and serve. .

QUEEN MARGHERITA PIZZA

Steps:

• Make pizza dough according to directions up until the point where the dough is proofed and is ready to be cooked.
• If your mozzarella cheese is very fresh, slice up and set on paper towels first for any whey to absorb then proceed with recipe.
• Peel the tomatoes by plunging into boiling water for about 15 seconds. Remove peel, cut into thin slices, remove seeds and drain in a colander.
• Preheat oven to 425 degrees. Lightly oil a round pizza tray* with olive oil. Roll out the pizza dough into a thin, supple sheet and place in the prepared pizza pan. Brush the surface of the dough with olive oil, cover with thin slices of Mozzarella. Scatter on half of the tomato slices, then the Parmesan. Arrange the remaining tomato slices on top.
• *NOTE: a heavier pizza tray is preferable for best baking results.
• Lightly salt the tomatoes, then drizzle a little bit of olive oil all over the top.
• Bake 15-20 minutes. It may be necessary to turn pizza pan around at the half way mark for even browning.
• Garnish the fresh basil ribbons on top of the pizza just before serving.

PIZZA WRAP

Steps:

• Preheat oven to 400°F.
• Lightly oil tortilla with extra virgin olive oil.
• Sprinkle on parmesan or romano cheese.
• Arrange the provolone, pepperoni or sausage, and red peppers in the center of the tortilla.
• Sprinkle on the mozzarella cheese.
• Fold up bottom fourth of shell, then fold over top fourth starting with one side, roll up the wrap to completely enclose filling.
• Place on a hot frying pan seam side down.
• Brush with additional oil; sprinkle on additional parmesan or romano, if desired.
• Bake for 12-15 minutes, until golden brown.

MARGHERITA PIZZA WRAP

Steps:

• Prepare couscous according to package directions, using 1 tablespoon olive oil. Cool. In a medium bowl combine 2 tablespoons olive oil, beans, tomatoes, green onion, garlic and Italian seasoning. Blend well.
• Add cooked couscous; toss gently with fork to mix. Warm the tortillas*. Spread 2/3 cup of the bean-tomato-couscous mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with cheese. Layer with basil leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
• * To make them more pliable before wrapping, warm tortillas: - Microwave oven: 10 to 15 seconds on high heat - Oven: 3 to 5 minutes at 350ºF in aluminum foil - Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet.