Margherita Recipe

Name: The Preserve at 405s Margherita Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, stretched to 12-inch); 3 tbs tomato sauce (simple pizza/passata or crushed tomatoes); 8 oz fresh mozzarella, torn or sliced; 1 each ripe tomato (firm slicing, thinly sliced); 10 leaves fresh basil leaves; 1 cup arugula; 2 tsp balsamic glaze; 1 tbs extra-virgin olive oil; 1 tsp salt; 0.5 tsp cracked black pepper; 1 tsp flour or semolina (for dusting); 1 tsp extra-virgin olive oil (for garlic); 0.5 tsp garlic, minced

Inspired by The Preserve at 405

Time45m

Serves2

Red base, fresh mozzarella, tomato & fresh basil finished with arugula & balsamic glaze

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Ingredients

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Dough & assembly

1 each pizza dough (store-bought or homemade, stretched to 12-inch)

3 tbs tomato sauce (simple pizza/passata or crushed tomatoes)

8 oz fresh mozzarella, torn or sliced

1 each ripe tomato (firm slicing, thinly sliced)

10 leaves Fresh basil leaves

1 cup Arugula

2 tsp balsamic glaze

1 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1/2 tsp Cracked black pepper

1 tsp flour or semolina (for dusting)

Optional (toasted garlic oil)

1 tsp extra-virgin olive oil (for garlic)

1/2 tsp Garlic, minced

Method

Prepare oven and dough

Preheat

Place a pizza stone or an inverted heavy baking sheet in the middle rack of the oven. Preheat oven to the highest temperature possible (500–550°F / 260–290°C) for at least 30 minutes so the stone is thoroughly heated.

If using refrigerated dough, let it sit at room temperature 20–30 minutes to relax. Lightly dust your work surface with flour or semolina and gently stretch or roll the dough to a 12-inch round, leaving a slightly thicker rim for the crust.

Sauce and assembly

Lightly brush the stretched dough with 1 teaspoon extra-virgin olive oil, leaving the rim bare. Spoon 3 tablespoons tomato sauce into the center and spread evenly with the back of a spoon in a thin layer, stopping about 1/2 inch from the edge. Do not overload the sauce — Margherita is best with a light red base.

Evenly distribute the torn or sliced fresh mozzarella over the sauced dough, leaving some exposed sauce and crust for charring. Arrange the thin tomato slices between the cheese pieces so they don't overlap too heavily (this prevents excess moisture).

Season lightly with 1 teaspoon salt and 1/2 teaspoon cracked black pepper, breaking up any clumps so it is distributed evenly.

Bake

If you have a pizza peel, dust it with a little semolina or flour and transfer the pizza to the preheated stone or inverted baking sheet. If no peel, assemble pizza on a piece of parchment and slide onto the stone. Bake 8–12 minutes, rotating once halfway through, until the crust is puffed and blistered and the cheese is melted and beginning to brown in spots.

Remove pizza from oven and let rest 1–2 minutes on the peel or pan to allow topping juices to settle.

Finish and serve

Toss the arugula with the optional toasted garlic oil (heat 1 teaspoon olive oil in a small pan over low heat, add 1/2 teaspoon minced garlic and warm 20–30 seconds without browning) or simply dress with a quick drizzle of olive oil. Season arugula very lightly with a pinch of salt.

Scatter fresh basil leaves over the hot pizza so the residual heat wilts them slightly but keeps them bright.

Top with a light handful (about 1 cup) of dressed arugula, then finish with 2 teaspoons balsamic glaze drizzled over the arugula and a final tiny drizzle of extra-virgin olive oil if desired.

Slice into 6–8 pieces and serve immediately.