Margherita pizza
Are you a fan of pizza Margherita, a typical Neapolitan pizza adorned in the colours of the Italian flag? So we are! Simple but yet so delicious.
0h 25m prep
1h 0m total
easy difficulty
7 ingredients
- Pizza dough
- 1 lb
- Extra virgin olive oil
- 2 tbsp
- Garlic
- 2 tsp (2 cloves, minced)
- San Marzano tomatoes
- 1 ⅔ cups (and juices, finely crushed with hands)
- Sea salt
- 2 pinches
- Mozzarella cheese
- 8 oz (chopped into ¾-inch cubes)
- Fresh basil
- ¼ cup (or chopped basil ribbons)
Useful tools
Method
1
Heat oven to 550 °F (290 °C) and place a pizza stone in the oven. Let it rest for at least 45 – 60 minutes.
2
Meanwhile, heat olive oil in a medium saucepan set over medium heat. Add garlic and saute just until fragrant but not browning, about 15 seconds.
3
Add in tomatoes, season with salt and bring to a light boil. Reduce heat to low and simmer until reduced and thickened to nearly 1 cup, about 15 – 20 minutes.
4
Divide dough into 2 equal portions. Note that only one pizza will be able to bake at a time.
5
Working with one piece of dough at a time, stretch and shape into an oval about 13-inches long.
6
Lay on a well-floured pizza peel. Spread about 1/2 cup sauce over one crust, sprinkle with half the mozzarella.
7
Quickly and carefully slide pizza from pizza peel to preheated pizza stone and bake until crust is golden brown and cheese is melted about 4 – 7 minutes.
8
Repeat with remaining crust. Sprinkle pizzas with fresh basil, cut into slices and serve immediately while warm.
