Margherita Recipe
tomatoes, fresh mozzarella cheese, housemade NF pesto, fresh basil
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Ingredients
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Dough & Base
Pesto
Toppings
Method
Dough & Base
Preheat Oven
Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes to 1 hour so the stone is very hot.
If using refrigerated dough, remove from fridge 30–45 minutes before baking to come to room temperature. This makes it easier to stretch without springing back.
On a lightly floured surface, stretch or roll the dough into a 12–14-inch round. Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel dusted with semolina or flour to prevent sticking.
Brush the dough edge lightly with 1 tablespoon olive oil and sprinkle the edge with a pinch of sea salt to encourage browning and flavor in the crust.
Pesto
Spread the housemade NF pesto evenly over the center of the stretched dough, leaving a 3/4–1 inch border for the crust. Use about 5–6 tablespoons for a balanced flavor; reserve a tablespoon if you wish to finish after baking.
Toppings
Arrange the thin tomato slices on top of the pesto in an even layer, avoiding excessive overlap so the pizza cooks evenly. Use about 2 cups of sliced tomatoes.
Distribute the fresh mozzarella pieces evenly over the tomatoes so each slice will have cheese. If using slices, pat them dry with paper towel to reduce moisture before placing on the pizza.
Drizzle the remaining 1 tablespoon of olive oil lightly over the cheese and tomatoes and season with the coarsely ground black pepper and the optional grated Parmesan if using. Do not add extra salt now; the pesto and cheese provide saltiness.
Slide the parchment (or use the pizza peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through if needed, until the crust is puffed and golden and the cheese is melted and slightly bubbly.
Remove the pizza from the oven and transfer to a cutting board. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly and release aroma. Tear larger basil leaves if desired.
If you reserved a tablespoon of pesto, dollop or lightly brush it over the finished pizza now for a bright herb flavor. Let the pizza rest 2 minutes, then slice into 6–8 pieces.