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Pizza Margherita

Pizza Margherita (Ew recipe image
This classic Pizza Margherita captures the essence of Italian simplicity with a blisteringly hot oven-baked crust. The star is the high-quality mozzarella, which melts into creamy pools over a vibrant, acidic tomato sauce. Fresh basil leaves add a fragrant, peppery note that balances the richness of the cheese. The result is a tender, chewy crust with a charred, crispy bottom. Perfect for a quick weeknight dinner or an impromptu pizza night with friends, this recipe relies on minimal ingredients to deliver maximum flavor. It&# 226;ÂÂs an elegant yet approachable dish that feels homemade and comforting every time you serve it.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 186.4
Dietary: Vegetarian
Description
This classic Pizza Margherita captures the essence of Italian simplicity with a blisteringly hot oven-baked crust. The star is the high-quality mozzarella, which melts into creamy pools over a vibrant, acidic tomato sauce. Fresh basil leaves add a fragrant, peppery note that balances the richness of the cheese. The result is a tender, chewy crust with a charred, crispy bottom. Perfect for a quick weeknight dinner or an impromptu pizza night with friends, this recipe relies on minimal ingredients to deliver maximum flavor. It&# 226;ÂÂs an elegant yet approachable dish that feels homemade and comforting every time you serve it.
Ingredients
  • 3/4 pound Pizza Dough
Directions
  1. 1
    Place a pizza stone, baking tiles, or an inverted baking sheet on the lowest rack of a cold oven.
  2. 2
    Preheat the oven to 500 degrees F (260ðC) (or the highest setting) for 30 minutes.
  3. 3
    Place the dough on a lightly floured surface and pat it into a disk.
  4. 4
    Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter.
  5. 5
    Transfer the dough to a semolina or cornmeal-dusted pizza peel or inverted baking sheet.
  6. 6
    Brush the edge of the dough with a little olive oil.
  7. 7
    Spread tomato sauce over the dough, leaving a 1/2-inch border around the edge.
  8. 8
    Distribute mozzarella slices over the tomato sauce and season with salt and freshly ground black pepper.
  9. 9
    Arrange fresh basil leaves over the mozzarella, reserving a few for garnish if desired.
  10. 10
    Sprinkle with freshly grated Parmesan cheese.
  11. 11
    Drizzle with the remaining olive oil.
  12. 12
    Carefully slide the pizza onto the heated pizza stone or baking sheet.
  13. 13
    Bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.
  14. 14
    Remove from oven and garnish with reserved basil leaves if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 186.4kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 417.1mg18%
Total Carbohydrate 36.6g13%
Dietary Fiber 2.1g9%
Sugars 1.3g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use semolina or cornmeal to dust your pizza peel to prevent sticking and help the pizza slide off easily.

For best results, use high-quality extra virgin olive oil and fresh basil leaves that have been thoroughly rinsed and dried.

If you do not have a pizza stone, an inverted heavy-duty baking sheet works well as a substitute to create a crisp crust.

Serve immediately while the crust is still hot and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven to restore crispness.

For a vegan version, ensure the mozzarella and Parmesan are plant-based alternatives.

Keywords: pizza, margherita, italian, homemade, crust, mozzarella, basil, tomato sauce, baking, dinner, easy, classic, oven, cheese, vegetarian, comfort food, neapolitan, crispy, meal, quick
Read it online: https://www.chefs-mate.com/recipe/pizza-margherita-ew/