Print

Margherita Pizza

Print Recipe

Ingredients

Scale
  • 1/3 cup pureed tomatoes
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp dried oregano (optional)
  • Dash of pepper
  • 8 oz fresh mozzarella
  • A handful of fresh basil leaves
  • 1 recipe pizza dough
  • + oil for the pan and flour for the dough

Instructions

  1. Follow dough recipe of your choice. (See links above for suggestions)
  2. Preheat oven (with pizza stone in it if using one) to 500 degrees Fahrenheit using the convection setting if you have one.
  3. Oil a pizza pan – my preference is to use an aerated pizza pan set directly on a pizza stone.
  4. Shake some dough out onto a clean countertop. Take the dough ball and work it a few times on the floured surface, pressing it out to about 1 inch thickness. Pick up the dough and stretch it out with your fists a little bit, then transfer to the oiled pizza pan.
  5. In a medium bowl, mix together the pureed tomatoes, garlic, salt and pepper. If desired, add dried oregano too.
  6. Spread the tomato mixture over the pizza dough. Place in preheated oven (without cheese yet) approximately 4-7 minutes, until the outer crust is no longer doughy, and the tomato sauce starts to dry out a little bit.
  7. Break the cheese into bite-size chunks, arrange over pizza and return to oven. It’s ok if not all of the pizza is covered in cheese. Bake another 4-7 minutes until cheese is melted and crust is crispy.
  8. Allow to cool 3-5 minutes, then add basil leaves and serve.

Find it online: https://conebellafarm.com/margherita-pizza/