Italian Thin Crust Cheese Pizza
October 22, 2011
"This is a very easy and great tasting pizza recipe I love to make. Don't let the simple ingredients make you think that this is a bland pizza, it is delicious. Regular diced tomatoes can be used in lieu of the fire roasted tomatoes but, there will be a difference in the flavour. Fresh herbs are best for this pizza. I do not recommend adding any toppings to this as the crust is too thin to hold anything heavy. Thanks John, for sharing this recipe with me."
- FOR SAUCE
- FOR DOUGH
- Serving Size: 1 (240.1 g)
- Calories 337.4
- Total Fat - 16.1 g
- Saturated Fat - 6 g
- Cholesterol - 25.6 mg
- Sodium - 727.5 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 2.6 g
- Sugars - 8.6 g
- Protein - 15.7 g
- Calcium - 408.6 mg
- Iron - 1.1 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
FOR THE SAUCE
Drain tomatoes well in colander.
Pour into a non-reactive bowl.
Add olive oil, sugar and garlic, and then add fresh herbs.
Mix together and refrigerate for at least 4 hours or overnight.
FOR THE DOUGH
In large bowl, mix together the dry ingredients.
In smaller bowl, mix together the water and oil.
Add to dry mixture and mix well.
Knead on a floured surface until smooth and elastic.
Oil a glass bowl and place dough in bowl.
Cover with plastic wrap.
Place bowl in warm draft free place for about 40 minutes, until doubled in size.
Preheat oven to 450 degrees Fahrenheit.
Strain the sauce mixture.
Oil a 16” round pizza pan and spread dough out on pan.
Stab here and there with a fork and let sit for 5 minutes.
Spread sauce to about 1 inch from the edges.
Top with mozzarella cheese about 1 inch from edges.
Bake for 10 minutes, until crust is golden brown.
Broil until cheese starts to bubble.
Allow to cool a bit, before slicing.
Tips & Variations
No special items needed.