Pizza Margherita is a simple, absolutely delicious pizza. Especially if you use tomatoes and basil freshly picked from your garden! Who says you need lots of fancy ingredients for a flavorful meal?
This is one of those recipes that just says “summer” to me, although I love to enjoy it any time of the year. But in case you didn’t know already, I just love to make pizzas. It’s so simple to throw together the crust, gather some toppings, and soon you’ve got a great homemade dinner! Pizzas are infinitely customizable, and not to mention economical when you make them yourself.
The toppings are simple: olive oil, fresh basil, tomatoes, and mozzarella. Start with a simple pizza crust. Then, it’s time to top it.
Slice the tomatoes thinly (less than 1/4″ thick). You can put the basil leaves on whole, or do a wide chiffonade. I’ve found it’s easier to eat with the basil chopped up a little. Last, top with the mozzarella. If you have fresh mozzarella, that’s even better! After that, a little drizzle of olive oil, a sprinkle of salt, and a dash of freshly ground pepper. Then it’s ready to bake!
The pizza is done when the cheese is bubbly and light golden. Let it cool slightly before cutting and serving.
Pizza Margherita
From your Everday Home Cook
1 pizza crust, ready to be baked
3-4 roma tomatoes, sliced thinly
1/2-3/4 cup fresh basil leaves
4-6 oz mozzarella cheese, grated
2 tablespoons olive oil
Top crust with tomatoes, basil, and cheese. Drizzle with olive oil, and sprinkle with salt and pepper. Bake as directed with crust, or at about 450 degrees F for 8 to 12 minutes. Let cool slightly before slicing and serving.
Serves 8.
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