Pizza Margherita
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Pizza Margherita

Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Author Connie Veneracion

Ingredients

  • dough for 2 pizza crusts (see recipe and instructions)
  • 2 cups chunky tomato sauce (see recipe and instructions) or 4 to 6 large plump tomatoes, blanched in water and skins peeled off
  • 500 grams mozzarella cheese shredded
  • salt
  • pepper
  • good handful of fresh sweet basil leaves whole or sliced

Instructions

  • Preheat the oven to its highest setting a good 20 minutes before you put the pizza in. If you have a pizza stone, put it in during the preheating stage.
  • Divide the dough into two equal portions. Roll or pat each to form a 10 to 12 inch crust. Place on baking trays.
  • Pizza Margherita with whole tomatoes
  • Cut the tomatoes in halves and scoop out the seeds. Thinly slice the tomatoes. Divide into two portions and arrange on top of the crusts. Drizzle with some olive oil. Sprinkle with salt and pepper. Pile on the cheese and bake for 7 to 8 minutes or until the cheese is bubbly and the crusts are lightly browned around the edges.
  • Pizza Margherita with chunky tomato sauce
  • Spread the tomato sauce over the uncooked crusts. Smother with the shredded mozzarella cheese. Sprinkle with a little salt and some pepper. Bake for 7 to 8 minutes or until the cheese is bubbly and the crusts are lightly browned around the edges.
  • Whether you’re making your Pizza Margherita with chunky tomato sauce or whole tomatoes, don’t forget the third color in the recipe. Just before serving, sprinkle the pizza with fresh sweet basil leaves.
  • Slice and serve at once.