Margherita Pizza
Margherita pizza is a staple at Italian restaurants and pizzerias everywhere! Garlicky tomato sauce is topped with fresh mozzarella and basil, all on an irresistibly chewy crust.
Servings: 8
Calories: 237kcal
Ingredients
Sauce:
- 1 cup crushed or pureéd San Marzano tomatoes
- 3 cloves garlic finely chopped
- 1 tsp olive oil
- kosher salt and black pepper to taste
For assembling:
- pizza dough
- 3 tbsp parmesan cheese freshly grated
- 7 oz fresh mozzarella cheese slices not packed in water
- 6-7 large basil leaves
- ½ tsp red chili flakes
Instructions
- Preheat the oven and pizza pan (or stone) to 500F for at least one hour.
- As the oven is heating, assemble the sauce. In a small mixing bowl, combine the tomatoes, garlic, and oil and season with salt and pepper. Set aside. Slice the mozzarella into ¼”-thick slices. Set aside.
- Divide the dough into 2 equal portions and place onto a floured countertop. Allow the dough to rest for 10 minutes. (this recipe makes enough dough for 2 pizzas)
- Dust a pizza peel with semolina. Slowly stretch a dough ball until you have a 10” round and place onto the pizza peel. If the dough is too elastic to stretch, let it rest an additional 5-10 minutes.
- Brush the dough lightly with olive oil and top with ½ cup of tomato sauce, leaving a 1” border around. Sprinkle with parmesan and then add the mozzarella slices. Tear the basil into a few large pieces and place evenly around the pie.
- Gently transfer the pizza to the steel or stone and bake for 6-7 minutes or until crispy and golden. Remove to a cutting board, drizzle with a little olive oil and slice to serve.
Notes
Note: The dough recipe makes enough for 2 pizzas.
Nutrition
Calories: 237kcal | Carbohydrates: 30g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 638mg | Potassium: 116mg | Fiber: 1g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg