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Recipe: Pizza margherita

Medically reviewed on Apr 17, 2018

Serves 6

Dietitian Tip

You can double the recipe and use the extra dough for making breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.

Ingredients

Whole-grain pizza dough:

  • 1 teaspoon active dry yeast
  • 3/4 cup warm water
  • 3/4 cup whole-wheat flour
  • 2 tablespoons barley flour
  • 2 teaspoons gluten
  • 1 tablespoon oats
  • 1 tablespoon olive oil

Toppings:

  • 2 1/2 cups chopped spinach
  • 2 1/2 cups sliced tomatoes
  • 1/4 cup chopped basil
  • 1 tablespoon minced oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 2 ounces fresh mozzarella

Directions

To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.

Let dough rise in refrigerator for a minimum of 1 hour.

Preheat oven to 450 F. Roll out dough ball on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with spinach, tomatoes, basil, oregano, garlic, black pepper and mozzarella. Bake for 10-12 minutes, or until cheese melts and crust is crisp.

Nutritional Analysis (per serving)

Serving Size1 slice (1/6th of pizza)
Calories144
Carbohydrate20 g
Cholesterol6 mg
Fiber4 g
Protein7 g
Sodium83 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat5 g

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