Margherita Pizza with Tomato, Mozzarella, and Basil

margherita pizza food & wine

This is my favorite kind of pizza: simple, fresh, and super flavorful. “Less is more -especially with the sauce” the recipe reads- and it is true. The addition of grated Parmigiano-Reggiano over the top was an important layer of flavor- and saltiness. Cooking the pizza at 500 degrees gave the end result such a crispy crust- GREAT. This recipe is from Food and Wine, contributed by Thomas McNaughton.

  • Pizza Dough
  • 1/2 cup Perfect Pizza Sauce
  • 1/4 pound thinly sliced fresh mozzarella cheese
  • 10 fresh basil leaves
  • Extra-virgin olive oil, for drizzling
  • Parmigiano-Reggiano cheese, for grating
1. Set a pizza stone on a rack in the top third of the oven (I have my stone in the bottom of my oven!). Preheat the oven to 500° for at least 45 minutes.
2. Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10 to 14-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel (I use cornmeal). Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
3. Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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