Pizza Margherita

This classic pizza is the prettiest of them all. Topped with tomatoes, mozzarella, and basil, it’s timeless.

1/2 cup very ripe plum tomatoes (skinned, seeded, diced) or use whole canned tomatoes, crushed by hand and drained
12 pieces basil leaves
pizza dough (for recipe, click here)
1 1/2 cup mozzarella cheese, diced
cherry tomatoes, cut in halves
3 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste

1  If using whole canned tomatoes, drain the tomatoes in colander and press them gently with your fist to remove as much moisture as possible. Drain well and place in a bowl. Tear 2 basil leaves into small pieces and mix into the tomatoes. Set aside for a few minutes.

2  Roll out the pizza dough into a circle or any desired shape. Arrange the mozzarella and tomatoes on the pizza base. Drizzle with olive oil and season with salt and pepper.

3  Bake in the center of the oven (preheated at 5ooºF for 30 minutes before baking) for  10 to 15 minutes, or just until crispy.

4  Garnish the pizza with the remaining basil before serving.

Photography by David Hanson  │ Prop Styling by Becky Kho

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