Margarita Recipe
roma tomatoes, roasted garlic, bocconcini cheese, fresh basil - enjoy the exquisite taste of Kelowna grown organic basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Roasted Roma Tomato & Garlic Sauce
Assembly & Topping
Method
Dough
- 1
Mixing and Kneading
In a large bowl or the bowl of a stand mixer, combine 3.5 cups all-purpose flour, 1 tsp instant dry yeast, 0.5 tsp sugar and 1.5 tsp fine sea salt. Make a well and add 1.5 cups lukewarm water and 1 tbsp extra-virgin olive oil. If using a stand mixer, use the dough hook on low and mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and slightly tacky. By hand, mix until combined on a lightly floured surface, then knead 8–10 minutes.
- 2
First Rise
Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours. For more flavor, refrigerate covered overnight (8–24 hours) and bring back to room temperature before shaping.
- 3
Divide and Rest
Turn dough out onto a lightly floured surface, gently deflate, and divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a lightly floured tray, cover and rest 20–30 minutes to relax the gluten before shaping.
Roasted Roma Tomato & Garlic Sauce
- 4
Roast Tomatoes and Garlic
Preheat oven to 425°F (220°C). Arrange the halved Roma tomatoes cut-side up on a rimmed baking sheet. Toss with 2 tbsp extra-virgin olive oil, 3/4 tsp fine sea salt and 1/2 tsp black pepper. Nestle the unpeeled garlic cloves among the tomatoes. Roast 25–30 minutes until tomatoes are soft and slightly caramelized and garlic cloves are golden and fragrant.
- 5
Make the Sauce
When cool enough to handle, squeeze roasted garlic from their skins into a blender or food processor. Add the roasted tomatoes and any juice from the pan. Add 1 tsp tomato paste if you prefer a thicker sauce. Pulse briefly to a slightly chunky consistency (do not over-blend — you want texture). Taste and adjust seasoning with salt and pepper. If sauce seems watery, simmer in a small saucepan 5–8 minutes to concentrate flavors, then cool slightly.
Assembly & Baking
- 6
Preheat and Prepare
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500–525°F (260–275°C) for at least 45 minutes. If using a pizza peel, dust it with 1 tbsp cornmeal or semolina to prevent sticking.
- 7
Shape the Dough
On a lightly floured surface, press and gently stretch one dough ball from the center outward into a 10–12" round, leaving a slightly thicker rim. Avoid overworking to preserve air in the crust. Transfer stretched dough to the cornmeal-dusted peel or baking sheet.
- 8
Top the Pizza
Spread about 3/4 to 1 cup of the roasted tomato and garlic sauce evenly over the dough, leaving a 1/2" rim. Scatter half of the torn/sliced bocconcini (about 4 oz) evenly over the sauce. Drizzle a little of the reserved extra-virgin olive oil (about 1/2 tbsp) over the cheese and season lightly with a pinch of coarse sea salt and a few grinds of black pepper.
- 9
Bake
Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes until the crust is blistered and golden and the bocconcini is melted and slightly bubbling. Oven times vary — watch for charred spots on the crust and melted cheese.
- 10
Finish and Serve
Remove pizza from oven. Scatter fresh Kelowna-grown organic basil leaves (about 1/2 cup loosely packed) over the hot pizza so they wilt but remain bright. Add remaining bocconcini pieces if you prefer fresh pockets of cheese. Drizzle with the remaining 1/2 tbsp extra-virgin olive oil, sprinkle 1/4 tsp flaky sea salt and 1/4 tsp cracked black pepper. Let rest 2 minutes, slice and serve. Repeat shaping, topping and baking for the second pizza.