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Recipe for Pizza Margherita | Almanac.com

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Pizza Margherita

Photo Credit
V. Matthiesen/Shutterstock
Yield
6 or more servings
Category
Bread
Pies and Pastries
Course
Main Dish
Sources
The Old Farmer's Almanac Comfort Food
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Pizza Margherita is pizza in its most basic form or, as some would say, best form. A traditional thin-crust pizza pie, it has main ingredients that reflect the colors of the Italian flag: red (tomato sauce), green (basil leaves), and white (mozzarella cheese). Perfection!

For the pizza dough, you can make your own or buy prepared dough. We’ve provided a homemade dough recipe on our Web site. 

Ingredients
Pizza dough (recipe above) or your favorite, prepared as directed.
5 to 7 tablespoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
4 cup diced fresh tomatoes
1/4 teaspoon sugar, or to taste salt and freshly ground pepper, to taste
1/4 cup loosely packed fresh basil leaves, cut in thin strips
3/4 to 1 pound fresh mozzarella cheese, sliced 1/8-inch thick
Instructions

For crust:

  • Pizza dough (bought or made)
  • Lightly floured a counter or work surface.
  • When the dough has doubled, punch it down and turn it out onto the work surface. Divide in half and knead into two balls. Let rest for 5 minutes.
  • Preheat the oven to 425°F. Lightly dust two large baking sheets with cornmeal.

For topping:

  • Heat 3 tablespoons of olive oil in a large, nonreactive skillet over medium heat. Add the onion and cook for 7 to 8 minutes, or until soft. Add the garlic and tomatoes and stir well. Cover and cook the tomatoes for 6 to 7 minutes, or until soft and saucy, stirring occasionally. Remove the cover and add the sugar, salt, and pepper, to taste. Remove from heat and add the basil.

To assemble:

  • Working with one ball of dough at a time, roll it into a thin, 12-1/2 to 13-inch circle.
  • Transfer to a baking sheet. Pinch the edge of the dough to make it slightly higher than the center. Spread on it half of the tomato sauce, followed by half of the sliced mozzarella. Drizzle with 1 to 2 tablespoons of olive oil, then dust with black pepper. Repeat for the other ball of dough. Let rest for 5 minutes.
  • If your oven is large enough, bake the pizzas together, on separate oven racks, for 20 to 23 minutes, or until the crust is golden brown around the edges, switching positions halfway through.
  • Transfer to a cooling rack for at least 5 minutes.
  • Transfer to a large cutting board, then slice and serve.
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The Almanac Chefs

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