Classic Margherita Pizza
A crisp, thin-crust pizza layered with crushed tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of olive oil. Bake it hot for a blistered edge and tender center.
Prep: 20 min · Cook: 12 min · Yield: 2 · Method: Oven
Ingredients
- 1 pound pizza dough
- 14.5 ounces whole peeled tomatoes
- 8 ounces fresh mozzarella
- 12 leaves fresh basil
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 1 clove garlic
- 1 tablespoon cornmeal
Cooking instructions
- Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F for at least 30 minutes. Let the dough sit at room temperature for 20 minutes. (about 30 min) — 500°F
- Drain the tomatoes, discard excess liquid, and crush them by hand in a bowl. Stir in the minced garlic and kosher salt. (about 3 min)
- On a lightly floured surface, stretch the dough into a 12-inch round, keeping the edge slightly thicker. Sprinkle a pizza peel or inverted baking sheet with cornmeal and transfer the dough onto it. (about 5 min)
- Spread the tomato mixture over the dough, leaving a 1/2-inch border. Tear the mozzarella into small pieces and distribute it over the tomatoes. Drizzle with the olive oil. (about 3 min)
- Slide the pizza onto the hot stone or baking sheet. Bake until the crust is browned and crisp and the cheese is melted with a few browned spots, 10 to 12 minutes. (about 12 min) — 500°F
- Scatter the basil over the hot pizza, rest for 2 minutes, then slice and serve. (about 2 min)