Margherita Recipe
A blend of pizza and basil pesto sauces, sliced tomatoes, fresh ciliegine mozzarella, fresh basil and garlic
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Ingredients
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Dough & base
Sauces
Toppings
Finishing
Method
Dough & base
- 1
Preheat and prepare dough
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 40 minutes. On a lightly floured work surface (use the 2 tbs flour), stretch or roll the pizza dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment paper or a pizza peel dusted with flour/cornmeal. Brush the outer 1/2 inch rim with 1 tablespoon olive oil to encourage browning.
Sauces
- 2
Blend sauces
In a small bowl, combine 1 cup tomato pizza sauce with 1 tablespoon basil pesto and 1 teaspoon minced garlic. Stir until evenly mixed; the pesto should be swirled into the tomato base but not completely homogenized so you keep distinct flavor pockets. Season the sauce lightly with 1/8 teaspoon salt and a few grinds of black pepper if desired.
- 3
Spread sauce on dough
Using the back of a spoon, spread the blended sauce evenly over the stretched dough, leaving the brushed rim free of sauce. Aim for a thin, even layer — about 1/4 inch thick — so the crust can crisp and the toppings remain balanced.
Toppings
- 4
Arrange tomatoes and mozzarella
Layer thin tomato slices in a single overlapping ring or scattered pattern over the sauced dough, covering most of the surface but not piling them. Distribute the ciliegine mozzarella pieces evenly so each slice will get some cheese. If the ciliegine are large, halve them before placing.
- 5
Season toppings
Sprinkle 1/2 teaspoon sea salt evenly over the tomatoes and cheese, then add 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using. Drizzle the toppings lightly with the reserved 1 teaspoon extra-virgin olive oil.
Bake & finish
- 6
Bake pizza
Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through if needed, until the crust is golden and blistered and the mozzarella is melted and slightly browned at the edges.
- 7
Add fresh basil and finish
Remove the pizza from the oven and immediately scatter fresh basil leaves across the hot pizza so they wilt slightly. If desired, grate 1 tablespoon Parmigiano-Reggiano over the top. Let the pizza rest for 1–2 minutes, then slice into 6–8 pieces. Serve hot.