La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
50m
Servings
4 servings
Level
Facile
360 kcal
Calorie
18 g
Proteine
40 g
Carboidrati
12 g
Grassi
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Sign up free I already have an accountIn una ciotola, sciogliere il lievito di birra nell'acqua tiepida con lo zucchero. Lasciare riposare per 5 minuti.
Aggiungere la farina integrale, l'olio e il sale, quindi impastare fino ad ottenere un composto liscio ed elastico.
Coprire l'impasto con un canovaccio e lasciar lievitare in un luogo caldo per circa 30 minuti, finché raddoppia di volume.
Preriscaldare il forno a 220°C.
Stendere l'impasto su una teglia foderata con carta forno, formando un rettangolo.
Distribuire uniformemente la passata di pomodoro sull'impasto.
Aggiungere la mozzarella light a pezzetti, condire con pepe e irrorare con un filo d'olio.
Cuocere in forno per 15-20 minuti, finché la pizza è dorata.
A cottura ultimata, aggiungere le foglie di basilico fresco e servire calda.
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Food culture
Low Fat Margherita Pizza with Basil is a much-loved dish of Italiana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Whole wheat flour offers more fiber and nutrients than white flour, improving digestion and increasing the feeling of fullness.
Of course! You can replace light mozzarella with ricotta or vegan cheese for a lactose-free variant.
150 ml of warm water is enough, but you can adjust slightly based on the consistency of the dough.
Yes, you can prepare the dough and store it in the fridge for one day. Be sure to let it come back to room temperature before rolling it out.
You can customize your pizza with grilled vegetables, lean cooked ham or olives for an extra touch.
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