Photo of Modern margherita pizza by WW

Modern margherita pizza

8
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

plain flour

cup(s), (100g)

Polenta, dry

cup(s), (55g)

dry yeast

1 tsp

white sugar

¼ tsp

olive oil

2 tsp

reduced-fat ricotta cheese

½ cup(s), (120g), crumbled

fresh basil

1 tbs, chopped, plus extra to serve

fresh chives

2 tbs, chopped, plus extra to serve

grated parmesan cheese

¼ cup(s), (20g)

tomato(es)

2 medium, roma, sliced

bocconcini

50 g, baby variety, drained, torn

balsamic vinegar

½ tsp

oil spray

2 x 3 second spray(s)

Instructions

  1. Combine flour, polenta and pinch of salt in a large bowl. Make a well in the centre. Add yeast and sugar. Pour in half the oil and ½ cup (125ml) warm water and mix with a flat-bladed knife until dough sticks together. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Lightly spray a clean bowl with oil. Place dough in bowl and set aside, covered with plastic wrap and a clean tea towel, in a warm place for 30–40 minutes or until dough has doubled in size.
  2. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a 36cm x 26cm baking tray with oil and dust with a little polenta or flour. Combine ricotta, chopped basil, chopped chives and 2 tablespoons parmesan in a bowl.
  3. Punch dough down with a fist. Turn onto a lightly floured surface and knead for 30 seconds or until smooth. Roll dough into a long rectangle large enough to fit prepared tray. Lift onto prepared tray, pressing to the edges.
  4. Spread ricotta mixture over dough. Sprinkle with remaining parmesan. Lightly spray with oil and bake for 15–20 minutes or until base is golden and crisp.
  5. Top pizza with tomatoes and bocconcini. Whisk vinegar and remaining oil in a small bowl. Drizzle over pizza to serve.

Notes

SERVING SUGGESTION: Baby rocket leaves, watercress sprigs and shaved baby fennel. TIPS: Drain the ricotta on paper towel before using so the base doesn’t become soggy. Add it: 1 long fresh red chilli (finely chopped) with ricotta in Step 2. Swap it: Homemade pizza base for 2 x 100g wholemeal Lebanese breads.

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