Skillet Pizza Margherita

MAKES A 13-INCH PIZZA

INGREDIENTS

Whole Wheat Crust

  • 1¼ c whole wheat flour

  • ¼ tsp kosher salt

  • ¼ c finely grated Parmesan cheese

  • ½ c hot water

  • 1 Tbsp olive oil

  • 1½ tsp sugar

  • 1⅛ tsp Instant Rise Yeast

Topping

  • ½ c shredded mozarella

  • 3 large basil leaves, sliced chiffonade

Sauce

  • 2 cloves garlic, minced

  • ½ tsp kosher salt

  • 1 Tbsp olive oil

  • ½ c crushed tomatoes

  • 1 pinch sugar

  • 6 large basil leaves, sliced chiffonade

  • ¼ tsp black pepper

Olive oil for cooking

DIRECTIONS

Dough Instructions:

  1. In a liquid measuring cup combine water, olive oil, sugar, and yeast. Set aside for 5 minutes so the yeast may proof.

  2. In a mixing bowl, whisk together flour, salt, and Parmesan cheese.

  3. Slowly pour in hot water to the flour while mixing until it forms a shaggy ball of dough.

  4. Place the dough on a floured surface and knead until it comes together. Use a rolling pin to roll out a 13-inch diameter round even in thickness.

Sauce Instructions:

  1. Sauté the garlic in olive oil and salt until fragrant--30 seconds.

  2. Add tomato sauce, sugar, and pepper and cook until it thickens--2 minutes.

  3. Turn off heat. Stir in basil and transfer to a bowl.

Pizza Instructions:

  1. Heat 2 tsp of oil in a 14" skillet over medium high heat. Center the pizza dough and cook until golden; flip, reduce heat to medium, and top with sauce, mozzarella, and basil. Cover if possible and cook until the crust is brown.

  2. Remove to a cutting board, slice and serve.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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