Margherita (v) Recipe

Time45m

Serves2

mozza, parmesan, basil, san marzano tomato, olive oil

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.

1
Prepare the Sauce
In a saucepan, crush the San Marzano tomatoes with your hands or a fork. Add a pinch of salt and simmer on low heat for about 15 minutes, stirring occasionally.
2
Preheat the Oven
Preheat your oven to the highest setting (usually 475°F to 500°F or 245°C to 260°C) and place a pizza stone inside if you have one.
3
Roll out the Dough
On a floured surface, roll out the pizza dough into a round shape (about 12 inches in diameter). Transfer it to a floured pizza peel or baking tray.
4
Assemble the Pizza
Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges. Tear the mozzarella cheese into pieces and distribute it over the sauce. Sprinkle grated Parmesan cheese on top.
5
Bake the Pizza
Slide the pizza onto the preheated stone or place the baking tray in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
6
Add Fresh Basil and Olive Oil
Once the pizza is out of the oven, immediately top it with fresh basil leaves and drizzle with olive oil.
7
Serve
Slice the pizza and serve hot.