Basil and Three-Cheese Thin-Crust Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Inspired by the original Margherita pizza from Naples, this version features a spicy red sauce, ricotta and mozzarella cheeses, and a sprinkling of fresh basil. Use a gentle hand while rolling this thin crust. If the dough tears, just gather it into a ball, cover with plastic wrap, and let it rest for 10 minutes before re-rolling. Place the dough in the refrigerator for its first rise to ensure the crust stays thin. Ingredients:
1 teaspoon honey |
1 1/2 teaspoons active dry yeast |
1/2 cup warm water (100° to 110°) |
1 1/4 cups all-purpose flour (about 5 1/2 ounces), divided |
1/4 teaspoon salt |
cooking spray |
2 tablespoons stone-ground yellow cornmeal |
1 1/2 teaspoons olive oil |
remaining ingredients |
spicy pizza sauce |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1/2 cup part-skim ricotta |
2 tablespoons finely grated fresh parmesan cheese |
3 tablespoons thinly sliced fresh basil |
Directions:
1. To prepare dough, dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and chill 1 hour.
2. Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.
3. Roll dough into a 13-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Brush oil over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 5 minutes. Remove from oven.
4. Spread Spicy Pizza Sauce in an even layer over crust, leaving a 1/4-inch border. Combine mozzarella and ricotta; sprinkle evenly over sauce. Top with Parmesan. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with basil. Cut into 8 wedges.
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