Margherita Pizza with Fresh Basil
Margherita Pizza with Fresh Basil
Ingredients
For the Pizza Dough
- 1 pound pizza dough, store-bought or homemade
- 1/4 cup all-purpose flour, for dusting
- 1 tablespoon cornmeal, for dusting pizza peel, as needed
For the Sauce
- 1 can canned crushed tomatoes, 28 ounce, preferably San Marzano
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings
- 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
- 1/2 cup fresh basil leaves, whole leaves
- 1/4 cup Parmesan cheese, grated, optional for serving
- 1/2 teaspoon red pepper flakes, optional for serving
Instructions
- 1
Prepare the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside.
⏱️ 15 min
- 2
Preheat Oven and Pizza Stone/Steel: Place a pizza stone or baking steel in the oven. Preheat the oven to 475°F (or as high as your oven goes, typically 500-550°F for pizza) for at least 30 minutes, or up to an hour, to ensure it is thoroughly heated.
⏱️ 30 min•🌡️ 475
- 3
Prepare the Dough: On a lightly floured surface, stretch or roll out the pizza dough into a 12-14 inch circle. If using a pizza peel, dust the peel generously with flour or cornmeal to prevent the dough from sticking. Carefully transfer the stretched dough to the prepared peel.
⏱️ 5 min
- 4
Assemble the Pizza: Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2 inch border around the edges. Distribute the fresh mozzarella slices or torn pieces evenly over the sauce.
⏱️ 3 min
- 5
Bake the Pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 10 min•🌡️ 475
- 6
Finish and Serve: Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. Let it cool for 2-3 minutes before slicing into wedges. If desired, sprinkle with grated Parmesan cheese and red pepper flakes before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Margherita Pizza with Fresh Basil
Ingredients
For the Pizza Dough
- 1 pound pizza dough, store-bought or homemade
- 1/4 cup all-purpose flour, for dusting
- 1 tablespoon cornmeal, for dusting pizza peel, as needed
For the Sauce
- 1 can canned crushed tomatoes, 28 ounce, preferably San Marzano
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings
- 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
- 1/2 cup fresh basil leaves, whole leaves
- 1/4 cup Parmesan cheese, grated, optional for serving
- 1/2 teaspoon red pepper flakes, optional for serving
Instructions
- 1
Prepare the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside.
⏱️ 15 min - 2
Preheat Oven and Pizza Stone/Steel: Place a pizza stone or baking steel in the oven. Preheat the oven to 475°F (or as high as your oven goes, typically 500-550°F for pizza) for at least 30 minutes, or up to an hour, to ensure it is thoroughly heated.
⏱️ 30 min•🌡️ 475 - 3
Prepare the Dough: On a lightly floured surface, stretch or roll out the pizza dough into a 12-14 inch circle. If using a pizza peel, dust the peel generously with flour or cornmeal to prevent the dough from sticking. Carefully transfer the stretched dough to the prepared peel.
⏱️ 5 min - 4
Assemble the Pizza: Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2 inch border around the edges. Distribute the fresh mozzarella slices or torn pieces evenly over the sauce.
⏱️ 3 min - 5
Bake the Pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 10 min•🌡️ 475 - 6
Finish and Serve: Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. Let it cool for 2-3 minutes before slicing into wedges. If desired, sprinkle with grated Parmesan cheese and red pepper flakes before serving.
⏱️ 4 min