Pizza Margherita

Ingredients

While the original Italian Pizza Margherita is already a beloved classic, the Mediterranean adaptation adds a touch of regional flair. We incorporate Mediterranean ingredients such as olives, sun-dried tomatoes, and oregano to enhance the flavors and give it a unique twist. The crust is also made with a combination of whole wheat and all-purpose flour for added nutritional value. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1/4 cup (30g) sliced black olives 1/4 cup (30g) sliced black olives
• 1/4 cup (30g) sun-dried tomatoes, chopped 1/4 cup (30g) sun-dried tomatoes, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (6g saturated)
• Carbohydrates: 38g (3g sugars)
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions.
6. 6.
   Roll out each portion into a thin circle and transfer to a baking sheet lined with parchment paper.
7. 7.
   Spread half of the tomato sauce evenly over each pizza crust, leaving a small border around the edges.
8. 8.
   Sprinkle half of the shredded mozzarella cheese over each pizza. Top with sliced black olives and chopped sun-dried tomatoes.
9. 9.
   Sprinkle dried oregano over the pizzas and drizzle with a little olive oil.
10. 10.
    Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
11. 11.
    Remove from the oven and garnish with fresh basil leaves. Slice and serve hot.

Treat your ingredients with care...

• Whole wheat flour — Substitute with all-purpose flour if desired for a lighter crust.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.

Tips & Tricks

• For a crispier crust, preheat a pizza stone in the oven and bake the pizza directly on the stone.
• Experiment with different Mediterranean toppings such as artichoke hearts, feta cheese, or roasted red peppers.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the pizza before baking.
• To save time, use store-bought pizza dough instead of making your own.
• Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Mediterranean Margherita Pizza hot, straight from the oven. Cut it into slices and serve as a main course or as part of a Mediterranean-inspired meal. Pair it with a fresh green salad dressed with lemon vinaigrette for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the pizza with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Arrange a few whole basil leaves on top for an added pop of color. Serve on a wooden cutting board or a pizza stone for an authentic Mediterranean touch.