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Pizza margherita light

ingredients

servings

2

Iodized salt

to taste

Mozzarella cheese

50 oz

Oregano

1 teaspoon

Garlic

1 wedge

Extra virgin olive oil

2 spoons

Cherry tomatoes

400 oz

Yeast for bakery products

2 oz

Water

60 oz

Honey

1 teaspoon

Greek yogurt from full fat milk

150 oz

Type 00 wheat flour

160 oz

Wholewheat flour

40 oz

single courses from Italy

Pizza margherita light

Pizza margherita light

vegetarian with gluten with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pizza margherita light

light and delicious Recipe

Pizza margherita light step 1

step 1

In a bowl, combine the flours and make a hole in the center (the classic fountain). Pour the warm water, the greek yogurt, yeast, honey, oil and salt and mix all ingredients, then

Pizza margherita light step 2

step 2

At this point you will have formed a soft and elastic ball (otherwise add another bit 'of flour) that let rise in a floured bowl and covered with foil for about an hour, in a warm place

Pizza margherita light step 3

step 3

Meanwhile, wash and chop the tomatoes and mozzarella and season with oil, salt, oregano and garlic.

Pizza margherita light step 4

step 4

Once past the time it takes the dough has doubled in size, then divide in half and start to roll it out very gently from the inside out

Pizza margherita light step 5

step 5

Try to create discs of 20cm in diameter with the edges a little 'thicker than the center.

Pizza margherita light step 6

step 6

Heat a non-stick pan (22/24 cm in diameter) over low heat and a warm time bake a disc at a time by covering with a lid and turning the sides of both the meantime in order to have a homogeneous cooking.

Pizza margherita light step 7

step 7

When the cooking is almost finished pour half of the sauce and wait until the mozzarella has melted tutto.Continuare the same way for the dough left.

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