Neapolitan Margherita Pizza

This classic Margherita pizza made with fresh, basic ingredients, is a staple in Neapolitan culture. The common traits of this pizza are its thin crust and soft center combined with the flavors tomato, mozzarella, and basil. This is a delicious summer recipe and can be easily made on a grill. In the winter months, it is best prepared in an extra hot oven.







Recipe


Ingredients

1 12-inch round pizza dough (you can use my pizza dough recipe for this.)
3 tbs. tomato sauce (you can use my fast marinara for this or any tomato sauce you prefer)
Extra-virgin olive oil
2 3/4 oz. fresh mozzarella
Basil leaves


Instructions

1. Place a pizza stone on the middle rack of your oven and turn heat to its highest setting - 450 degrees should work. Let it heat for about an hour. If using a cookie sheet, you can assemble the pizza right on the sheet before putting it in the oven.

2. Spread the sauce in a circular motion in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1.2 inch from the edges to form your crust.

3. At this point, you can drizzle a little olive oil over the pie. Break the mozzarella into large pieces or you can cut slices. Gently place the cheese over the sauce. Scatter basil leaves over the top.

4. Using a pizza peel, pick up the dough and place it in the oven on the hot stone. If you used a cookie sheet, you can just simply place it in the oven. Bake until golden brown and the cheese is bubbling. Around 8 minutes. Keep an eye on it.


Check out my favorite kitchen brand - Zakarian by Dash.
This 9 x 13 cast iron, non-stick sheet pan is great for baking, grilling, searing and so much more!





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