Margherita Pizza

Margherita Pizza

Because the Margherita pizza only has a few ingredients, the key is to use the freshest available to highlight the crisp, clean flavors. Though can you really go wrong with tomatoes, cheese and basil?




1 ball (16 ounces) organic pizza dough

7.5 ounces organic heirloom tomato sauce

8 ounces Mozzarella cheese, grated

2 heirloom tomatoes, sliced

2 cloves garlic, finely minced

½ cup fresh basil, thinly sliced

1 1/2 tablespoons olive oil

½ teaspoon sea salt

⅛ teaspoon cracked black pepper



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Preheat oven to 450 degrees F.

In a small sauté pan, heat the olive oil over medium heat. Add the garlic and cook just until tender, about 1 minute. Set aside.

Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.

Gently stretch the dough, with lightly floured hands, into a 14-16” circle.

Spread the garlic/olive oil mixture over the dough and spread the sauce to ½” from the edges.

Sprinkle the cheese evenly across the dough.

Lay the tomato slices all over the pizza and sprinkle with salt and pepper.

Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven.

Sprinkle with fresh basil and serve.


vegetable plate

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