☀️Free Shipping on your order of $50 or more☀️

With a crispy yet chewy crust, this homemade Margherita pizza may just rival your favorite pizzeria. This recipe is super simple, kid friendly, and of course a crowd pleaser. Get in the back-to-school mood and have yourself a pizza party!

Pizza Margherita

With a crispy yet chewy crust, this homemade Margherita pizza may just rival your favorite pizzeria. This recipe is super simple, kid friendly, and of course a crowd pleaser. Get in the back-to-school mood and have yourself a pizza party!

INGREDIENTS

  • 2 - 12 oz pizza doughs
  • 2 Heirloom tomatoes (thinly sliced)
  • 1 cup preferred tomato sauce
  • 2 tablespoons Garlic Premium Extra Virgin Olive Oil
  • ¼ teaspoon black pepper (ground)
  • ½ cup freshly grated Parmigiano-Reggiano
  • ½ pound fresh mozzarella cheese (sliced)
  • ½ cup chopped fresh basil leaves (lightly packed)
  • 1 tablespoon cornmeal, for baking

INSTRUCTIONS

  1. Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
  2. On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
  3. Drizzle 1 tablespoon of EVOO all over dough except crust.
  4. Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges.
  5. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
  6. Remove from the oven, and place half the mozzarella slices over the sauce, followed by half of the Parmigiano-Reggiano, and then topped with the sliced tomatoes.
  7. Slide the pan back into the oven and cook until the crust is golden brown, and the cheese is melted and bubbling, about 4 minutes more.
  8. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients

Leave a comment