Margherita Recipe

Preheat and prepare dough

Preheat the oven to 500°F (260°C) or as high as your oven will safely go. If using a pizza stone, place it in the oven while preheating for at least 30 minutes. Lightly dust a work surface with the all-purpose flour. If dough is refrigerated, let it come to room temperature for 20–30 minutes. Stretch or roll the dough into a 12-inch (30 cm) round, leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a pizza peel or an inverted sheet pan lightly dusted with flour or semolina to prevent sticking.

Make quick Neapolitan-style sauce

Combine the crushed San Marzano-style tomatoes, minced garlic, sea salt, sugar (if using), and dried oregano in a bowl. Taste and adjust salt or sugar to balance acidity. Stir in the torn fresh basil leaves. The sauce should be slightly loose — do not overcook; this is a fresh sauce meant to be used raw on the pizza.

Spread a thin, even layer of sauce over the stretched dough, leaving a 1/2-inch rim for the crust. Use about 3/4 cup sauce for a 12-inch pizza (reserve any extra).

Add cheese

Distribute the low-fat mozzarella pieces evenly over the sauce so the cheese is in small islands with some sauce visible between them. Sprinkle the optional grated Parmesan or Pecorino lightly over the top if using.

Brush the exposed crust lightly with 1 tablespoon extra-virgin olive oil. Slide the pizza onto the preheated stone or a baking sheet and bake for 7–10 minutes, or until the crust is puffed and golden and the cheese has melted. Oven times vary — watch for a leopard-spotting on the crust and lightly browned cheese. For a home oven, 10–12 minutes may be typical.

Prepare salad while pizza bakes

In a small bowl, toss the chopped garden salad greens, halved cherry tomatoes, diced cucumber, and finely diced red onion with lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Mix gently and set aside so flavors meld (2–3 minutes). This topping is served fresh and cool on the finished pizza.

Remove the pizza from the oven and let rest on a rack or cutting board for 1 minute. Scatter the prepared garden salad evenly over the hot pizza so the heat slightly warms the salad without wilting it. Tear or place whole fresh basil leaves over the pizza. Drizzle 1 teaspoon extra-virgin olive oil over the top and, if desired, sprinkle the optional grated cheese.

Slice and serve immediately.