Delicious double cheese margheritta

Delicious double cheese margheritta

Double Cheese Margherita Pizza Recipe

Pizza is a fast food that leaves lot of room for your creativity! Topped with
veggies and sauces, you can have itjust the way you like it. However, there
are times when you wish for a simple, cheesy pizza with minimal ingredients.

The Pizza Margherita comes in handy at such times. A soft crust topped with
a zesty pizza sauce and smothered with a generous layer of cheese, this basil
flavoured pizza is sure to impress you with its simple elegance.

Enjoy with a glass of Pineapple and Lemonade Drink or Fresh Peach Fizzy Drink
by the side.

Double Cheese Margherita Pizza Banane Ke Liye Avshayak Samagri:

1. Tomato Sauce              2/3cups (10.67tbs)

2. Mozzarella Cheese         1cup  (16tbs) shreded

3. Bocconcini                8 medium torn to pieces (cheese balls)

4. Grape Tomatoes            1cup (16tbs) cut in half

5. Fresh Basil               1/2 cup (8tbs) torn to pieces

6. Water                     1cup (16tbs), warmed (pizza dough)

7. Salt                      1/2 tsp (pizza dough)

8. Active Yeast              21/4tsp (pizza dough)

9. All purpose flour         31/2cup (16tbsp) (31/4- 31/2cup for pizza dough)

10.Olive oil                 1/2 tsp (pizza dough)


Method:

GETTING READY
1). Preheat a lightly oiled grill to medium

Making
2). Punch down the pizza dough, idvide equally into 2 pieces and roll each into a crust
    on a well floured surface.

3). Place the crust on a lightly oiled grill for 2 min. or untill bubbly and rigid.

4). Then turn the crust over, spread with the tomato sauce, shredded mozzarella cheese
    torn bocconcini and tomato halves.

5). Close the lid and cook for 2 to 3 min. untill the cheese is bubbling and the crust is
    golden brown.

SERVING
6). Top the pizza with fresh basil, slice into wedges and serve.


Pizza Dough:

1. In a large mixing bowl, combine water, salt and yeast together.

2. Gradually add the flour until the mixture forms a dough, then knead adding the flour until
   the dough is smooth and firm.

3. Shape into a ball and transfer into a deep oiled bowl. Turn and coast the dough with oil,
   cover loosely with plastic wrap and allow to rise in a warm place for 2 hours until doubles
   in bulk.


Label- Italian
www.peturecipes.com

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