Pizza Margherita

Pizza Margherita, not pizza margarita, so put away your tequila and limes and grab some fresh mozzarella, tomatoes and basil.

This simple recipe is a great example of why delicious food doesn't have to be complicated!

Pizza Margherita

1 pound pizza dough (either homemade or store-bought)
6-8 roma tomatoes
20 basil leaves
1 tablespoon extra virgin olive oil, divided use
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces fresh mozzarella

Preheat oven to 425 degrees.

Roll the pizza dough in two rounds.  Bake for about 8 minutes, or until slightly brown.  (I like to pre-bake the crust for this pizza, since the "sauce" is fairly wet and if you don't pre-bake, the crust can be mushy in the middle).

While the dough is baking, thinly slice the tomatoes.  Slice the basil, reserving several leaves for topping the pizza after it is cooked.  Add the tomatoes and basil to a large bowl and add 2 teaspoons olive oil, salt and pepper.  Stir well to combine.

Remove the crust from the oven and let cool.

Slice the mozzarella and set aside.

Once the crust is fairly cool, add the tomatoes on top.

Add the mozzarella.

Bake for 8 minutes or until the cheese is melted.

Before serving, slice the remaining basil and sprinkle on top of the pizza.  Drizzle with remaining teaspoon of olive oil, if desired.

Serves 4-6.

Life is sweet,
SPC