Margherita

Name: Margherita
Prep time: 15 min
Cook time: 20 min
Yield: 1 to 2 servings
Cuisine: Italian Menu
Ingredients: Pizza Dough — 250g; Canned Tomatoes — 200g; Fresh Basil — 10g; Garlic — 1 clove; Salt — To taste; Black Pepper — To taste; Buffalo Mozzarella — 125g; Tomatoes — 2; Fresh Basil — 15g; Olive Oil — 1 tbsp; Salt — To taste; Black Pepper — To taste

Born in the heart of Naples, this quintessential Italian classic features a light, wood-fired sourdough base boasting a crisp yet airy, blistered crust. Layered with sweet San Marzano tomato passata, creamy melted fior di latte mozzarella, and fresh basil leaves with a drizzle of extra virgin olive oil, every simple slice delivers a divine balance of vibrant, authentic Mediterranean flavours.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 20 minutes

Servings: 1 to 2

Notes:

Standard fresh mozzarella or low-moisture mozzarella can be used instead of buffalo mozzarella.

Store-bought pizza dough or a ready-made pizza base can be used to save time.

A baking sheet can be used if a pizza stone is unavailable.

Prepare the Tomato Sauce
In a saucepan over medium heat, combine the canned tomatoes, torn basil leaves, diced garlic, salt, and black pepper. Cook for about 20 minutes until the tomatoes break down and the sauce thickens, then set aside to cool.

Shape the Dough
Roll or stretch the pizza dough into a thin round disc on a floured surface, leaving a slightly thicker border around the edge for the crust, and transfer onto a floured baking sheet or parchment paper.

Top the Pizza
Spread a thin layer of the cooled tomato sauce over the dough base. Arrange the fresh tomato slices and buffalo mozzarella slices evenly over the sauce, then drizzle with olive oil and season with salt and black pepper.

Bake and Serve
Bake on a pizza stone or baking sheet at the highest oven setting for 5 to 20 minutes until the crust is puffed and golden and the cheese is melted. Garnish with fresh basil leaves before serving.