Description
A classic Margherita Pizza recipe featuring a crispy thin crust topped with fresh tomatoes, creamy mozzarella, fragrant basil leaves, and a drizzle of olive oil. Perfect for a quick homemade Italian meal that serves 2-3 people.
Ingredients
Scale
Pizza Dough
- 1 ball pizza dough (homemade or store-bought, about 12 oz)
Toppings
- 2 medium ripe tomatoes or 1/2 cup crushed San Marzano tomatoes
- 6 oz fresh mozzarella cheese
- Fresh basil leaves (about 1/4 cup, loosely packed)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 475°F (245°C) and place a pizza stone or steel inside if you have one to ensure a crispy crust.
- Shape Dough: Stretch the pizza dough into a 10-12 inch round on a floured surface, then transfer it onto parchment paper or a baking sheet for easy handling.
- Add Tomatoes: Arrange thin slices of tomato or evenly spoon crushed San Marzano tomatoes over the surface of the dough as the base sauce.
- Add Mozzarella: Tear the fresh mozzarella into pieces and scatter them over the tomato layer, leaving some space between pieces to prevent overcrowding.
- Bake Pizza: Bake in the preheated oven for 10-12 minutes until the crust is golden brown and the cheese bubbles and melts beautifully.
- Finish with Basil and Olive Oil: Remove the pizza from the oven, immediately top with fresh basil leaves, drizzle with olive oil, and season with salt and freshly ground black pepper to taste.
- Rest and Serve: Let the pizza rest for 2 minutes before slicing to allow the toppings to settle and enhance the flavors.
Notes
- Using a pizza stone or steel helps achieve a crispy crust similar to traditional Neapolitan pizza.
- If using crushed tomatoes, ensure they’re drained slightly to avoid soggy dough.
- Fresh mozzarella works best for authentic flavor and meltability.
- You can add a pinch of dried oregano or chili flakes for extra flavor.
- Letting the pizza rest for a couple minutes improves slicing and serving.
