One Delicious Low Fat Pizza Margherita Recipes

Steps:

• Preheat your oven to 450
• Place pizza crust on backing sheet or pizza stone and spread pizza sauce evenly over crust.
• Arrange cheese sliced over sauce.
• Place pizza on bottom rack of oven.
• Bake for 12 minutes.
• Remove from oven and sprinkle with basil.
• Cut into 10 wedges and serve immediately.
• BASIC PIZZA SAUCE: Heat a large saucepan ove medium high het and coat pan with cooking spray.
• Add 1/4 cup finely chopped onion to pan;saute 3 minutes or until tender.
• Add 1 minced garlic clove to pan and saute 30 seconds.
• Stir in 1/4 cup of white wine;cook 30 seconds and add 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/8 teaspoon ground pepper and stir.
• Add 1 (14.5 ounce) can undrained crushed tomatoes and reduce heat and simmer 20 minutes or until thick.
• Remove from heat and stir in 1 tablespone of chopped fresh basil and 1/2 teaspoon of balsamic vinegar.
• Yield: 1 1/2 cups.

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Steps:

• Heat oven to 450.
• In bowl, combine tomatoes, tomato paste and garlic, mix well.
• Spread tomato mixture over pizza crust, top with mozarella.
• Bake at 450 for 8-10 minutes or until cheese is melted. The original recipe calls for the basil to be added with the cheese, but personally, I like the freshness of the basil if you add it during the last minute of cooking, just so it wilts a little.

Steps:

• Make the dough: Fill a small bowl with hot tap water. Let the bowl sit 2 minutes, then dump the water. In the warmed bowl, combine the yeast, 1 tablespoon flour, the sugar and 1/4 cup warm water (105 degrees F to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with fresh new yeast.)
• In a large bowl, mix 2 1/2 cups flour and 2 teaspoons salt. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 degrees F to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the side of the bowl (it will be sticky). Turn out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball.
• Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, put a pizza stone on the lowest oven rack and preheat to 500 degrees F. Let the stone preheat, about 1 hour.
• Make the sauce: Combine the olive oil, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes. Transfer to a food processor and puree until smooth. Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste.
• Transfer the dough to a floured surface and cut in half. Form each half into a disk and roll out into a 10-inch circle with a lightly floured rolling pin. (I like my pizza paper-thin!) Pinch around the edge to form a crust.
• Sprinkle a pizza peel with cornmeal and carefully slide one round of dough onto the peel. Jerk the peel in a back-and-forth motion once or twice to make sure the dough does not stick. (If the dough is sticking, add extra cornmeal.) Drizzle the dough with olive oil, sprinkle with salt and top with half of the sauce, leaving a small border.
• Transfer the dough to the hot stone in the oven, using a jerking motion to slide the dough off the peel. Bake 5 minutes. Using the peel, rotate the pizza for even browning and top with half of the mozzarella. Bake until the cheese melts and the crust is golden brown and crisp, 3 to 5 more minutes. Remove from the oven using the peel, transfer to a cutting board and scatter half of the basil on top. Repeat to make the second pizza.

Steps:

• Cook pasta in boiling salted water for 1-2 minutes less than the package directions say (so it's still quite firm and little undercooked).
• Drain and return to the pan.
• Toss with about 2/3 of the can of spaghetti sauce.
• Set aside to cool.
• Meanwhile, mix together ricotta, cottage cheese, parmesan and pepper.
• Stir til smooth.
• Set aside.
• Next, saute the zucchini, onion, and garlic in the olive oil.
• Add oregano, basil, salt and water.
• Cook until water has evaporated and zucchini is tender-crisp.
• Make sure the onion doesn't burn.
• Set aside.
• Assemble as follows in a 2 quart casserole dish that you've sprayed with Pam.
• First, put in about 1/2 of the cooled pasta, pat down with the back of your spoon.
• Then spread out the ricotta cheese mixture.
• Next, make a layer with the zucchini mixture.
• Again, pat with the back of your spoon so the zucchini nestles into the ricotta.
• Sprinkle with about 1/2 of the reduced fat mozzarella.
• Then put in the rest of the pasta.
• Pour the remaining sauce over the top.
• Sprinkle the top with remaining mozzarella.
• bake at 350 for about 35 minutes.
• Let cool slightly before serving.

Steps:

• Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
• Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
• Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.