Margherita Pizza

Adapted from: Laura Davidson

Serves: 3-4

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

1 can (400 g / 14 oz) San Marzano tomatoes drained and pureed (or 1 cup tomato puree of choice)

2-3 garlic cloves, minced

1 tsp olive oil

2-3 pinches sea salt

1/4 tsp black pepper

cornmeal (optional)

1 pizza dough

2-3 tbsp grated parmesan-Reggiano cheese

227 g (8 oz) fresh mozzarella cheese, cubed small

10 large basil leaves, divided

crushed chili flake (optional)

In the past, I have used whatever tomato sauce I could find. But this time—I wanted to know exactly how San Marzano tomatoes tasted in this recipe. Like how adamantly would I push for their necessity? So in the end, I did it!

I have good news, though. Use any tomato puree you can find at the shops within your budget. I promise, before even trying the San Marzano’s, that this recipe holds itself up well. Delicious, nevertheless. 

Wow. San Marzano’s tomatoes! I like them on this pizza because they are not overwhelmingly tangy and tomatoey. Whichever way you go, highly recommend getting whole tomatoes that you puree yourself. Pre-made tomato sauce can be a bit strong and acidic. 

If you live near a Trader Joe’s, their pre-made pizza doughs are a great substitute for homemade (sorry, homemade community—Trader Joe’s might have beat us, here). This said, if you're in the mood, I have an easy dough recipe here. 

I have a terrible track record for laying out an even, hole-less pizza dough. I wish I could offer some advice, but alas I am also a noob on this one. 

Ingredients:

1 can (400 g / 14 oz) San Marzano tomatoes drained and pureed (or 1 cup tomato puree of choice)

2-3 garlic cloves, minced

1 tsp olive oil

2-3 pinches sea salt

1/4 tsp black pepper

cornmeal (optional)

1 pizza dough

2-3 tbsp grated parmesan-Reggiano cheese

227 g (8 oz) fresh mozzarella cheese, cubed small

10 large basil leaves, divided

crushed chili flake (optional)

Directions:
1. Preheat oven to 260 C / 500 F degrees (or as hot as the oven goes if it is less than 260 C / 500 F).

2. In a medium bowl, combine the pureed tomatoes, garlic, olive oil, salt and pepper. Set aside.

3. Grease a pizza pan or baking sheet with olive oil or coat with cornmeal. Roll out and gently stretch out the pizza dough and situate on the baking pan.

4. To build the pizza: drizzle a light layer of olive oil on the dough.

5. Add tomato sauce. And sprinkle a tbsp of parmesan-Reggiano.

6. Evenly distribute the cubed mozzarella.

7. Tear 6 large basil leaves and sprinkle over pizza.

8. Bake 7-10 minutes or until crust is golden and cheese is bubbling.

9. Top with remaining parmesan-Reggiano, 4 shredded basil leaves, and dried chili flake (optional) and let it sit for 5 minutes before slicing and serving.