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Pizza Margherita


I used ready made pizza crust and prepared tomato sauce to make this simple and yet delicious Pizza Margherita as an after school snack for my kids recently. I used fresh mozzarella and added a few slices of fresh sweet heirloom tomatoes to the pizza. These fresh ingredients made all the difference here, what do you think? It certainly made this express pizza look and taste better I think. Try it, your kids will love it! :-)


Pizza Margherita
(Printable Recipe)

Ingredients

1 (9 inches) Pizza Crust
5 Tbsp Prepared Italian Plum Tomato Sauce
4 (Medium Size) Fresh Mozzarella, sliced thickly
1 Heirloom Tomato, sliced
5 Fresh Basil Leaves, torn or shreds
1 tsp Extra-Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper

Method

Preheat oven to 425˚F.

Spread the tomato sauce evenly on the pizza crust.

Arrange mozzarella slices on top of the sauce. Then arrange the tomato slices on top of the mozzarella. Drizzle the olive oil and scatter some basil leaves. Sprinkle some sea salt and freshly ground black pepper.

Bake the pizza for about 15 minutes. Remove from the oven and scatter extra basil leaves over the pizza. Serve warm.
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Comments

  1. RachMay 22, 2010 at 7:26 AM

    Just bumped into your blog and liked it so much. Nice collection of recipes. Would surely visit again :)

    ReplyDelete
  2. DawnMay 23, 2010 at 7:55 AM

    We make pretty much the same pizza all of the time except we use olive oil in place of the tomato sauce. Just brush a light coating over the crust before adding the toppings. Yum!

    ReplyDelete
  3. Susan.....May 25, 2010 at 3:46 PM

    I'm glad your kids enjoyed it but it isn't a traditional Margherita Pizza. No sauce, the tomatoes are the sauce. 3 ingredients (the colors of the Italian flag) fresh tomato (red) fresh mozzarella, and I mean fresh (white), and basil leaves (green) anything else is just a pizza.

    ReplyDelete
  4. boucheMay 26, 2010 at 3:16 PM

    I always place the sliced mozzarella in between some paper towels and put some weight on top to squeeze out the water. Otherwise, you get a soupy pizza. After I've removed most of the water, it's ready for the pizza, but don't bake it until you've sprinkled some kosher salt on each slice.

    ReplyDelete
  5. Angie TeeMay 26, 2010 at 3:35 PM

    @bouche: Great tips! Thanks.

    ReplyDelete
  6. Comfy cuisineJune 26, 2011 at 4:12 PM

    Hello! I came across your blog to invite you to join me a pizza margherita cook-along! Your picture is mouth-watering. Please stop by!

    http://patti-comfycuisine.blogspot.com/2011/06/comfy-cuisine-lidias-club-cook-along.html

    ReplyDelete

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