Wayne Gisslen

Pizza Margherita

Preparation info

  • One

    12
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12 oz

Method

  1. If using fresh tomatoes, peel, seed, and chop them. If using canned, chop and drain them.
  2. Combine the tomatoes and oil in a saucepan. Cook uncovered over moderate heat until the tomatoes are no longer watery.
  3. Add salt to taste.
  4. Cool.
  5. Flatten the dough and roll it out into a circle. Drape the dough over the backs of the hands and ca

Per pizza: Calories, 1450; Protein, 49 g; Fat, 63 g (39% cal.); Cholesterol, 90 mg; Carbohydrates, 170 g; Fiber, 9 g; Sodium, 1880 mg.

Photos