Margarita Pizza
Bubbly crust, melted mozzarella, and fresh basil make this pizza a weeknight favorite.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This margherita-style pizza layers a simple tomato sauce with fresh mozzarella and basil on a crisp, chewy crust. Baked at high heat, it comes together quickly using store-bought dough for a fuss-free version of the Neapolitan classic. Serve it as a weeknight dinner or cut into small squares for a casual appetizer.
Ingredients
- 1 pound pizza dough, room temperature
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup pizza sauce
- 8 ounces fresh mozzarella cheese, sliced
- 2 roma tomatoes, thinly sliced
- 1/4 cup fresh basil leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour, for shaping dough
Method
-
Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 20 minutes.
-
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round.
-
Transfer the dough to a piece of parchment paper or a floured pizza peel and brush lightly with olive oil.
-
Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
-
Arrange the sliced mozzarella and tomato slices evenly over the sauce.
-
Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 10 to 12 minutes.
-
Remove the pizza from the oven and season with salt and pepper.
-
Top with fresh basil leaves and a light drizzle of olive oil, then slice and serve immediately.
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Margarita Pizza
This margherita-style pizza layers a simple tomato sauce with fresh mozzarella and basil on a crisp, chewy crust. Baked at high heat, it comes together quickly using store-bought dough for a fuss-free version of the Neapolitan classic. Serve it as a weeknight dinner or cut into small squares for a casual appetizer.
40 min 4 servings 410 cal
Ingredients
- 1 pound pizza dough, room temperature
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup pizza sauce
- 8 ounces fresh mozzarella cheese, sliced
- 2 roma tomatoes, thinly sliced
- 1/4 cup fresh basil leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour, for shaping dough
Method
- 1
Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 20 minutes.
- 2
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round.
- 3
Transfer the dough to a piece of parchment paper or a floured pizza peel and brush lightly with olive oil.
- 4
Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
- 5
Arrange the sliced mozzarella and tomato slices evenly over the sauce.
- 6
Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 10 to 12 minutes.
- 7
Remove the pizza from the oven and season with salt and pepper.
- 8
Top with fresh basil leaves and a light drizzle of olive oil, then slice and serve immediately.
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