Margherita Pizza

As seen on

Love & Lemons

Total Time

30 mins

Prep Time

20 mins

Cook Time

10 mins

Rating

(18)

Ingredients

3-4 servings

1 (28-ounce) can whole San Marzano tomatoes
2 teaspoons extra-virgin olive oil, plus more for drizzling
2 small garlic cloves
½ teaspoon sea salt
Cornmeal, for stretching the dough
1 pound Pizza Dough, store-bought or homemade
8 ounces fresh mozzarella cheese, torn or thinly sliced
Fresh basil leaves
Red pepper flakes, for sprinkling

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Preheat the oven to 500°F.

Step 2

In a food processor, place the tomatoes and their juices, olive oil, garlic, and salt. Process until smooth.

Step 3

Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large oval.

Step 4

Spread a heaping ½ cup of the tomato sauce evenly over the pizza dough, leaving a 1-inch border around the edges.

Step 5

Top with the mozzarella and transfer to the hot oven. Bake for 10 to 12 minutes, or until the crust is browned.

Step 6

Remove from the oven and top with fresh basil and pinches of red pepper flakes. Drizzle with olive oil and serve.

Chef’s notes

*Store leftover pizza sauce in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.

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Skill Level

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Margherita Pizza

Ingredients

Preparation

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Chef’s notes

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