Margarita Pizza
This is a simple, classic recipe with only 3 toppings which give it a delicate but rich taste. It’s a good idea to use a fine quality sauce (preferably home made) and real Parmesan, as well as buffalo milk mozzarella cheese on this because it makes all the difference when it comes to flavor.
I don’t have a pizza peel so I use this wooden board instead, slightly dusted with semolina. I topped the pizza with sauce, freshly grated Parmesan and torn bits of buffalo milk mozzarella.
Margarita Pizza
Ingredients:
Pizza dough (recipe can be found here and it makes 4 small thin crust individual pizzas))
Good quality pizza sauce (1 cup)
Dried Oregano (1 tsp)
Parmesan Cheese freshly grated/shaved
Buffalo milk Mozzarella
Fresh Basil Leaves
Olive oil (as garnish)
semolina or cornmeal for the stone
Pizza dough (recipe can be found here and it makes 4 small thin crust individual pizzas))
Good quality pizza sauce (1 cup)
Dried Oregano (1 tsp)
Parmesan Cheese freshly grated/shaved
Buffalo milk Mozzarella
Fresh Basil Leaves
Olive oil (as garnish)
semolina or cornmeal for the stone
Method:
- Place pizza stone in a cool oven and preheat the stone and oven together to the highest setting (mine goes to 475°F.
- Roll out the dough and place on a pizza peel or surface lightly dusted with semolina or corn meal.
- Spread a thin layer of sauce, top with a sprinkle of oregano, a layer of Parmesan and a few chunks of torn mozzarella.
- Bake for 8 to 10 minutes then remove from the heat and top with basil leaves and olive oil.
