Pizza Express Margherita

Name: Pizza Express Margherita
Yield: 2
Cuisine: Italiana
Ingredients: 225 g Wheat flour; dashes Olive oil; 1 teaspoon Salt; pinches Black pepper; 1 teaspoon Sugar; 150 ml Water; 70 g Mozzarella; Oregano; 15 g Yeast; leaves Basil; 80 g Passata

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein16 %23 g
Carbs67 %94 g
Fat16 %10 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	556 kcal	202 kcal
Protein	23 g	8.4 g
Carbs	94 g	34.2 g
Fat	10 g	3.6 g

One serving is about 275 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty48/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Italian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - Italian

Ingredients

225 g Wheat flour
dashes Olive oil
1 teaspoon Salt (1/2)
pinches Black pepper
1 teaspoon Sugar
150 ml Water
70 g Mozzarella
Oregano (Peeled and Sliced)
15 g Yeast
leaves Basil
80 g Passata

Instructions

1 Preheat the oven to 230°C.
2 Add the sugar and crumble the fresh yeast into warm water.
3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.
4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.
5 Lightly flour your hands, and slowly mix the ingredients together until they bind.
6 Generously dust your surface with flour.
7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.
8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)
9 Spread the passata on top making sure you go to the edge.
10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.
11 Cook in the oven for 10 – 12 minutes until the cheese slightly colours.
12 When ready, place the basil leaf on top and tuck in!