Margherita Recipe

Prepare the Tomato Sauce

In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the canned whole tomatoes, salt, black pepper, and dried oregano. Use a wooden spoon to break up the tomatoes.

Simmer the sauce on low heat for 20 minutes, stirring occasionally until it thickens slightly.

Remove from heat and set aside to cool slightly.

Prepare the Pizza Base

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the rolled-out dough onto a pizza stone or baking sheet lined with parchment paper.

Add the Sauce and Toppings

Spread a generous amount of the prepared tomato sauce evenly over the pizza base.

Tear the fresh mozzarella into pieces and distribute them evenly over the sauce.

Grate the pecorino cheese over the mozzarella, adding it to taste.

Tear the fresh basil leaves and scatter them on top.

Bake the Pizza

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Once done, remove the pizza from the oven and let it cool for a couple of minutes before slicing.

Garnish with additional fresh basil leaves if desired and serve hot.