I am the world's biggest pizza fan, and so excited to know how to make one of the best pizzas around. This is going to be a once-a-week thing for me...
Just about everyone we know is a pizza fan, and everyone has their own favorite. A pizza Margherita however, is just about universally beloved by any and all. Fresh basil is the crowning flavor, ruling atop a throne of luscious fresh tomato sauce, melted buffalo-milk mozzarella and a drizzle of spicy extra-virgin olive oil.
Once you master the Margherita, the world of pizza-making is at your fingertips. When you add this recipe to your personal roster, you've definitely got one foot in the door to the world of wonderful Italian pizza.
Prepare the tomato sauce
Smash garlic clove, remove loose outer skin but keep the clove intact.
Place canned tomatoes in medium mixing bowl - depending on your preference, you can use either smooth purée or a thicker, more rustic tomato sauce. Add whole garlic clove, salt, and extra-virgin olive oil, blend. Allow to marinate until ready to use on prepared pizza dough base.
Drain mozzarella cheese, and when liquid is gone from the cheese, cube and set aside.
Prepare the Pizza base
Preheat oven to maximum heat on your oven.
Using freshly prepared, risen pizza dough (1 full batch of Fresh Pizza Dough), place dough onto metal baking tray. Using your fingers and working delicately, spread dough out into round shape, being careful not to press down too hard at the borders of the dough in order to leave nice crusty border on your pizza.
Using soup spoon, place dollop of fresh tomato sauce onto crust, smooth out to cover dough base, leaving edges bare to create crust as pizza cooks.
Add cubed mozzarella on top of tomato sauce, garnish with fresh basil leaf.
Cook and finish the Pizza
Place prepared pizza into preheated oven. Cook until crust and edges have turned nicely golden in color, and are crisp to the touch.
Remove from oven, allow to cook very slightly, serve promptly while still hot.
145 minutes 10 ingredients 605 kCal
I am the world's biggest pizza fan, and so excited to know how to make one of the best pizzas around. This is going to be a once-a-week thing for me now.