Pizza Margherita Recipe

From Dorothy McNett's Recipe Book.

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Pizza Margherita

From Dorothy McNett's recipes at You could also make several smaller sized pizzas instead of one large one. This is one of the purest and simplest of pizza tastes!

Basic Pizza Dough, see recipe
1 fresh tomato, chopped or 1/2 cup processed tomatoes
12 oz fresh mozzarella, cut into 1/4 inch slices
6-10 cherry tomatoes, cut into 1/4 inch slices
fresh basil leaves
coarse or fine sea salt
2-3 tablespoons extra-virgin olive oil

Place pizza stone in oven. Preheat oven with stone in it to 500 degrees. Pat and stretch dough into a 10 - 12 inch round. On a pizza peel which has been sprinkled with some cornmeal, pat out the dough, making sure that the dough will "slip off" of the peel. Sprinkle crust with chopped tomatoes, leaving 1/2 inch edge. Arrange cheese slices and then cherry tomato slices, topping with basil leaves. Sprinkle with sea salt. Drizzle with oil. Slip onto hot pizza stone and bake 8 - 12 minutes, or until done and crispy on the bottom.

Recipe created 2002-01-28.

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