Margherita Pizza
This Margherita Pizza brings together the simplicity of fresh mozzarella, crushed tomatoes, and fragrant basil leaves atop a crispy yet tender crust. The rich, creamy mozzarella and tangy tomato sauce, complemented by fresh basil, make for a perfect balance of flavors that will transport you to Italy with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup crushed tomatoes preferably San Marzano
- 8 ounces fresh mozzarella sliced
- Fresh basil leaves
- Salt and pepper to taste
- Extra olive oil for drizzling
Instructions
- Make the Dough: In a large bowl, mix flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 10 minutes, then let it rise in a warm place for 1-2 hours until doubled.
- Preheat the Oven: Preheat to 475°F (245°C). Place a pizza stone or inverted baking sheet inside to heat.
- Prepare the Sauce: Mix crushed tomatoes with salt and pepper to taste.
- Shape the Pizza: Roll out the dough on a floured surface into a 12-inch circle. Transfer to parchment paper for handling.
- Assemble the Pizza: Spread the tomato sauce over the dough and arrange mozzarella slices on top.
- Bake: Slide the pizza onto the hot stone or baking sheet. Bake for 10-12 minutes until the crust is golden and cheese is bubbling.
- Finish with Basil: Remove from the oven, top with fresh basil leaves, drizzle with olive oil, slice, and serve.
Notes
For an extra touch of flavor, drizzle a bit of balsamic glaze or sprinkle some chili flakes before serving.