House Margherita Recipe

Preheat

Place an oven rack in the highest position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes.

Prepare dough

If using refrigerated dough, let sit at room temperature 20–30 minutes so it's easier to stretch. Lightly flour a work surface and shape dough into a 12-inch round by pressing and stretching with your fingers, leaving a slightly thicker edge for the crust.

Brush the stretched dough lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon sea salt evenly over the surface; this helps create a crisp, flavored crust.

Spread 1 tablespoon pesto evenly over the oiled dough, leaving a 1/2-inch border for the crust. If you prefer a slightly saucier pizza, dot or thinly spread the 2 tablespoons fire-roasted tomato sauce/passata over the pesto (use sparingly so pesto flavor still comes through).

Distribute the 4 oz torn/sliced fresh mozzarella evenly over the pesto-covered surface, leaving the border clear for the crust. Sprinkle 2 tablespoons grated Parmesan lightly over the cheese for added savory depth.

Scatter 1 cup halved grape tomatoes evenly across the pizza so they roast and blister. Season with 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon freshly ground black pepper for a touch of heat and brightness.

Transfer the pizza to a pizza peel dusted with semolina or cornmeal, or to a baking sheet. Slide onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and charred in spots and the cheese is bubbly.

Remove pizza from oven. Immediately scatter torn basil leaves across the top. Drizzle with 1 teaspoon olive oil and, if using, flick a light drizzle of balsamic glaze over the tomatoes. Let rest 2 minutes, then slice and serve.