Margherita Recipe

Preheat oven to 425°F (220°C). Toss halved tomatoes with 1 tablespoon evoo, 1/4 tsp salt and 1/8 tsp black pepper on a rimmed baking sheet. Spread cut-side up in a single layer.

Roast for 18–22 minutes or until edges are blistered and tomatoes have concentrated flavor. Remove and set aside to cool slightly.

Thinly slice garlic cloves with a sharp knife or mandoline to very thin chips. Pat dry with paper towel.

Heat neutral oil in a small sauté pan over medium heat until shimmering but not smoking. Add garlic slices in a single layer and fry, stirring gently, until golden brown (about 30–60 seconds). Remove immediately to a paper towel-lined plate and sprinkle with a pinch of salt. Let cool — chips will crisp as they cool.

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza oven, preheat according to manufacturer instructions.

Prepare dough: on a lightly floured surface dusted with 1/4 cup flour, gently stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or another inverted baking sheet dusted with a little flour or semolina to prevent sticking.

Brush the dough lightly with 1 tablespoon evoo, leaving the rim unbrushed.

Evenly spread 1/2 cup pie sauce over the center, stopping about 1/2 inch from the rim to avoid soggy crust.

Tear or place fresh mozzarella slices evenly over the sauce, leaving small gaps so steam can escape and cheese can brown slightly.

Scatter the roasted tomatoes over the cheese. If using store-bought roasted tomatoes, distribute them evenly.

Season the pizza lightly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and blistered and the cheese is melted and slightly browned.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly but remain bright.

Sprinkle garlic chips evenly across the pizza for crunchy, toasted garlic flavor (use about 2 teaspoons worth).

Drizzle 1 tablespoon extra-virgin olive oil over the top, let rest 2 minutes, then slice and serve.