Pizza Marghamita
A flavorful homemade pizza topped with fresh vegetables and a blend of cheeses, perfect for casual gatherings and family dinners craving authentic Italian-style comfort food.
Ingredients
- 1 pkg dry yeast ⓘ
- 1 1/3 cups warm water ⓘ
- 1/2 cup olive oil ⓘ
- 1 teaspoon salt
- 3 cups semolina flour ⓘ
- 1 cup white whole wheat flour ⓘ
- 3 sliced tomatoes ⓘ
- 1 red onion sliced ⓘ
- 1 cup washed torn spinach ⓘ
- 1/2 pound mozzarella ⓘ
- 1/2 pound cheddar or provolone or other cheese ⓘ
- dried basil ⓘ
- dried oregano ⓘ
Instructions
- Add dry yeast to warm water and allow to proof for 5 minutes.
- Mix in olive oil and salt.
- Stir in semolina flour and white whole wheat flour until blended.
- On a well-floured surface, knead the dough until smooth and elastic, about 5 to 15 minutes.
- Let the dough rise in a covered bowl in a cool place for 1 hour.
- Knead the dough briefly again and form into 2 balls.
- Flatten each ball into a 14-inch round.
- Arrange sliced tomatoes, red onion, and torn spinach on top of each crust.
- Sprinkle with shredded mozzarella and other cheese.
- Sprinkle dried basil and oregano over the toppings.
- Bake at 450°F for 20 minutes or until cheese is melted and golden brown.
Tips & Substitutions
For a crispier crust, pre-bake the pizza base for 5 minutes before adding toppings. You can substitute the semolina flour with all-purpose flour if necessary, though it may alter the texture slightly. For a different flavor, consider adding roasted garlic or using fresh herbs instead of dried. This recipe is versatile and can easily be customized with your favorite toppings from Italian recipes.
Serving Suggestions
Serve the Pizza Margherita hot out of the oven, garnished with fresh basil for added flavor. It pairs beautifully with a simple side salad or Bread And Butter Sticks for a complete meal. This pizza also goes well with a light white wine or sparkling water for a refreshing accompaniment.
Storage & Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 375°F for about 10 minutes, or until heated through and the cheese is melty again. For a quick option, a microwave can also be used, but the crust may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pizza Marghamita contains roughly 1488 calories, with 75g protein, 147g carbohydrates, and 71g fat. It is an excellent source of calcium (154% of the Daily Value), protein (150% of the Daily Value), and iron (145% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of sliced tomatoes?
Yes, fresh tomatoes can provide a juicier flavor. However, be sure to drain any excess moisture to prevent the pizza from getting soggy. You can also use sun-dried tomatoes for a more intense flavor.
How can I make this pizza gluten-free?
To make a gluten-free version, substitute the semolina and white whole wheat flour with a gluten-free pizza flour blend. Adjust the liquid as needed, since gluten-free flours can absorb moisture differently.
What can I add to make this pizza more filling?
To make the pizza heartier, consider adding protein such as grilled chicken, sausage, or even chickpeas for a vegetarian twist. You can also add more veggies like bell peppers or mushrooms for extra flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).