Margherita Pizza has always been one of my favorite kinds of pizza. It just takes a few simple ingredients and you get insanely delicious results! You just can’t go wrong with that tomato, basil and fresh mozzarella combo.
I don’t know why I always think of Margherita Pizza as a summer recipe because 550 degree oven and summer heat don’t mix. As if we needed that a.c. to run any harder.
So I’ve been waiting all summer to break out the pizza stone and make this Margherita Pizza… and now I can since the temperature has dropped a whopping 10 degrees :).
There are many recipes out there for margherita pizza but this is how I like to make mine.
Nothing but a simple pizza crust, some San Marzano tomatoes, evoo, garlic, fresh mozza and lots of fresh basil.
Most recipes just use the tomatoes straight from the can but I like to simmer them and reduce some of that excess liquid for a more concentrated flavor – and so there’s no soggy crust.
I also add extra virgin olive oil and garlic to the sauce which isn’t so common either.
Why wouldn’t we add it though? More flavor!
Here I cheated and used a store-bought pizza dough to save time.
But not the kind that’s in a package with lots of random ingredients, just the kind the bakery or deli makes (it should consist of flour, water, yeast, olive oil, salt and sometimes sugar but nothing else).
I’ve found them at Trader Joes and Winco fyi.
The only drawback here is that you can only bake one pizza at a time unless you have two ovens and two pizza stones. But they only take about 5 minutes to bake so no problemo.
What are your weekend plans?? Making pizza should now be added to the top of that list :).
Plus weekends are for pizza, right? Bring on that cheesy goodness!
This Margherita Pizza is sure to be a hit! You get a fairly thin crust which is topped with a rich garlicky tomato sauce, lots of fresh mozzarella and plenty of fresh basil. This is how you do pizza!
- 1 lb. pizza dough, store-bought or homemade*
- 2 Tbsp extra virgin olive oil
- 2 tsp minced garlic (2 cloves)
- 1 2/3 cups canned San Marzano tomatoes (and juices), finely crushed with hands
- 2 pinches salt
- 8 oz. fresh mozzarella, chopped into 3/4-inch cubes
- 1/4 cup Small basil leaves or chopped basil ribbons
Heat oven to 550 degrees and place a pizza stone in the oven. Let it rest for at least 45 - 60 minutes.
Meanwhile, heat olive oil in a medium saucepan set over medium heat. Add garlic and saute just until lightly golden brown, about 20 seconds.
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.
Divide dough into 2 equal portions. Note that only one pizza will be able to bake at a time.
Working with one piece of dough at a time, stretch and shape into an oval about 13-inches long.
Lay on a well floured pizza peel. Spread about 1/2 cup sauce over one crust, sprinkle with half the mozzarella.
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.
Repeat with remaining crust. Sprinkle pizzas with fresh basil, cut into slices and serve immediately while warm.
*If using store-bought pizza dough, let it come to room temperature before shaping. For homemade recipe follow link here (you will have extra dough which you can freeze for a later use).
Recipe source: Cooking Classy