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Margherita Pizza

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Margherita Pizza

with Romesco Sauce and Balsamic Reduction

Informations supplémentaires
30 min. | 840 kcal | hard | Vegetarian | Printable version
1. Prepare Ingredients Turn broiler on to 450°F with a rack in the centre. Cut tomatoes in half. Pick basil. To a small bowl, combine romesco pizza sauce and chipotle in adobo to taste. Season to taste with salt and pepper. In a second small bowl, add bocconcini and break apart.
2. Begin Pizza Dough Brush baking sheet with 1 tbsp. olive oil and sprinkle with a light layer of flour. Using remaining flour, lightly dust a dry countertop and place dough over top. With a rolling pin, roll dough into a large, flattened oval approximately 1/4 inch thick. Carefully transfer dough to baking sheet. Poke holes all over dough using a fork. Place baking sheet in oven on centre rack and cook until dough starts to bubble, about 3–4 minutes. Monitor closely to prevent burning. Remove tray from oven, carefully flip pizza base and return to the oven for 2–3 minutes, or until light golden.
3. Finish Pizza Remove pizza base from oven and spread pizza sauce evenly overtop, leaving a 1 inch crust. Top with shredded mozzarella and tomatoes. Return to oven and broil for 6–9 minutes, or until cheese is golden, monitoring to prevent burning. Remove pizza base from oven and spoon bocconcini evenly overtop. Garnish with basil.
4. Serve Garnish with arugula and drizzle 1/2 tbsp. olive oil and balsamic reduction over pizza. Slice into wedges. Enjoy!
2unitPizza Dough
mlRomesco Pizza Sauce
100gCherry Tomato
1unitBasil
1unitBocconcini
100gMozzarella
17gAll-Purpose Flour
25gArugula
10mlChipotle Pepper in Adobo Sauce
10mlBalsamic reduction
What you need Baking sheet, Bowls, Rolling pin, Brush
840 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 117g
39%
fat 25g
38%
cholesterol 40mg
13%
fiber 6g
24%
protein 37g
saturated 8g
40%
sodium 1470mg
61%
sugar 10g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg