Margherita Pizza Wheels (with Tomato, Basil, and Mozzarella)
Margherita Pizza Wheels (with Tomato, Basil, and Mozzarella) might be a good recipe to expand your side dish repertoire. This gluten free and lacto ovo vegetarian recipe serves 12 and costs 81 cents per serving. One serving contains 130 calories, 5g of protein, and 5g of fat. Many people made this recipe, and 5610 would say it hit the spot. It is a very reasonably priced recipe for fans of Mediterranean food. A mixture of basil leaves, red pepper flakes, mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Completely Delicious. Overall, this recipe earns a solid spoonacular score of 69%. If you like this recipe, take a look at these similar recipes: Margherita Pizza Sticks: A Tomato And Mozzarellan Appetizer #AppetizerWeek, Tomato, mozzarellan and basil pizza, and Fresh Mozzarella, Heirloom Tomato, and Basil Pizza.
Servings: 12
Ingredients:
1/2 cup (10 grams) basil leaves, chopped
1 14.5 oz can peeled diced tomatoes
Coarse salt, for sprinkling
2 garlic cloves, chopped
1 tablespoon fresh herbs such as basil, oregano and thyme (2 teaspoons dried)
Easy marinara (recipe below)
4 ounces (113 grams) mozzarella cheese, thinly sliced
2 tablespoons olive oil
1/4 cup (36 grams) onion, chopped
Pinch red pepper flakes
1/2 teaspoon salt, plus more to taste
Yellow cornmeal, for dipping
Equipment:
frying pan
baking paper
blender
oven
knife
Cooking instruction summary:
Heat the olive oil in a skillet over medium low heat. Add the onions and garlic and sauté until onions are softened and translucent.Add the tomatoes, herbs, red pepper, and salt. Simmer until liquid has reduced and sauce has thickened, about 10 minutes.Use a blender to pureé marinara. Use immediately. Store any leftovers in the fridge.Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.Roll the pizza dough into a rough 9x12 inch rectangle. Spread a layer of marinara sauce on top. Top with the mozzarella slices and chopped basil.Starting with the long end, roll the dough up towards you, making sure to keep it tight. The sauce and cheese may try to slide out, but try to keep them in place as much as possible.Use a sharp knife to cut into 1 inch rounds. Dip one end of the wheels into the cornmeal and place on the prepared sheet pan (cornmeal side down). Sprinkle with coarse salt.Bake until dough is golden and cheese has melted and started to brown, about 15-20 minutes. Serve immediately with extra marinara for dipping, if desired.
Step by step:
1. Heat the olive oil in a skillet over medium low heat.
2. Add the onions and garlic and sauté until onions are softened and translucent.
3. Add the tomatoes, herbs, red pepper, and salt. Simmer until liquid has reduced and sauce has thickened, about 10 minutes.Use a blender to pureé marinara. Use immediately. Store any leftovers in the fridge.Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
4. Roll the pizza dough into a rough 9x12 inch rectangle.
5. Spread a layer of marinara sauce on top. Top with the mozzarella slices and chopped basil.Starting with the long end, roll the dough up towards you, making sure to keep it tight. The sauce and cheese may try to slide out, but try to keep them in place as much as possible.Use a sharp knife to cut into 1 inch rounds. Dip one end of the wheels into the cornmeal and place on the prepared sheet pan (cornmeal side down). Sprinkle with coarse salt.
6. Bake until dough is golden and cheese has melted and started to brown, about 15-20 minutes.
7. Serve immediately with extra marinara for dipping, if desired.
Nutrition Information:
covered percent of daily need
