February 29, 2012

Margherite Pizza

The most basic and simple of pizza, yet so good.  The Margherite.  Supposedly the first pizza ever made.  My daughter had been requesting the Margherite for a few weeks and even though I make homemade pizza every Saturday, I typically use shredded mozzarella.  And the Margherite?  Well, she calls for the real deal.  Fresh sliced.  So it wasn't until this week I 'got around' to making it.  (And then, admittedly, I was busy doing other things and it baked about 4 minutes too long so it's a little darker than I would normally serve) but it was still wonderful. 

Usually I like to put artichoke on here as well, which I love.  I also did not have Roma style tomatoes so i used the tomatoes we had on hand.  Feel free to play with the recipe and make it your own!

Margherite Pizza

1 pizza crust, homemade or bought
3 medium Roma tomatoes
8 oz. fresh mozzarella cheese
Fresh basil leaves (about 10-12) chopped or julienned (I didn't have fresh so I used dried)
1 tablespoon fresh minced or pressed garlic
1 tablespoon olive oil

Slice tomatoes and fresh mozzarella into thin slices, about 1/8 inch thick if you can.  Arrive the tomato slices on a pizza crust.  Arrange mozzarella on top.  Sprinkle on the basil, sprinkle the garlic and drizzle the oil.  Bake at 450 for 7-8 minutes if you are using a pre-baked crust and 17-20 minutes at 400 degrees if the crust is unbaked or homemade.

I'll be honest, I can never slice my mozarella 1/8 inch thick

Ready for the oven

Don't forget it's baking like I did! 

Print Friendly and PDF