Margherita Pizza

Margherita Pizza Recipe
Photo: Kate Sears; Styling: Elizabeth Blake
Three toppings are all that's needed to make fresh Margherita Pizza. With so few toppings, each one needs to be as flavorful as possible.

Yield:

1 13- to 14-inch pizza (4 servings)

Recipe Time

Preheat: 45 Minutes
Prep: 8 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 379
Fat 18 g
Satfat 6 g
Protein 12 g
Carbohydrate 41 g
Fiber 2 g
Cholesterol 29 mg
Sodium 425 mg

Ingredients

Cornmeal, for dusting
2 tablespoons extra-virgin olive oil
1/4 cup marinara sauce
5 ounces fresh mozzarella, cut into 1/4-inch-thick slices
6 to 8 fresh basil leaves, optional

Preparation

1. Place oven rack on lowest shelf. If you have a pizza stone, place it on rack. Preheat oven to 550°F, or the highest temperature your oven allows, for 45 minutes.

2. Dust a 14-inch-wide pizza peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch and roll dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily; otherwise it will stick when you try to transfer it to oven.) Brush 1 Tbsp. oil over surface of crust.

3. Spoon sauce in a spiral over pizza, leaving a 1-inch border. Arrange cheese slices on top; be sure to leave a 1-inch border of crust.

4. Carefully slide pizza onto stone. Bake until crust is just slightly charred on top and golden on bottom (lift an edge of the pizza to check) and cheese is melted and bubbling, about 8 minutes. Using peel, transfer pizza to a cutting board. Drizzle remaining 1 Tbsp. olive oil over pizza, if desired. Let pizza rest for a minute or 2, scatter basil leaves over top, if desired, then slice and serve.

Note:

April 2013
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