Margherita Pizza
A simple preparation of classic flavors is always a huge hit.
Equipment
- Parchment paper
- Half-sheet pan or metal pizza pan (see notes below)
Ingredients
- 1 portion pizza dough, stretched to 8-10 inches
- 2-3 tbsp tomato/pizza sauce
- 2 oz fresh mozzarella, torn
- 3-4 whole basil leaves
Instructions
- Preheat oven with metal pan inside to 500 degrees for at least 30 minutes- 1 hr.
- Stretch dough by hand to 8-10 inches (thin but careful not to tear it) on a piece of parchment paper. Top with 2 tbsp or so pizza sauce, swirling with a spoon. Tear fresh mozzarella and place evenly across the pizza.
- Carefully, remove the hot pan from the oven and slide the parchment with prepared pizza directly onto the pan. Bake 8 or so minutes or until crust and cheese are bubbling.
- Allow pizza to rest 1 minute before topping with fresh basil leaves. Slice and enjoy.
Notes
For the dough, I make Roberta's Pizza Dough (NY Times Cooking recipe), but you can use another recipe or store-bought dough. If using Roberta's recipe, I make the standard recipe into 4 pizzas.
For sauce, I use Don Pepino's pizza sauce (available in a can), but you can make your own or use another brand.
The method that works best for me is to prep the pizza on parchment paper, then slide it with the paper onto the preheated metal pizza pan. Alternatively, use a pizza stone with cornmeal to prevent sticking.