Tomatoes, fresh basil with mozzarella cheese...the Margherita pizza is in a class of its own. This post will show you how to create the healthiest, tastiest, BEST homemade Margherita pizza!
114-oz cancan whole peeled tomatoesnot including juices
1tablespoonolive oil
1teaspoondried oregano
1teaspoondried basil
½teaspoonsea salt
¼teaspoonground black pepper
2-3Roma tomatoesthinly sliced
7-8ozfresh mozzarellathinly sliced
1ozfresh basil leavestorn into pieces
Instructions
Heat oven to 450 degrees F.
Drain tomatoes and puree in a food processor (or blender). Add olive oil, oregano dried basil, salt and pepper and pulse to combine.
Spread sauce over pizza dough, leaving a ½-inch border around the edge for the crust. Create a layer of the thinly sliced tomatoes over the sauce. Line the sliced mozzarella over the tomatoes.
Bake pizza for 8-10 minutes until cheese is melted and the crust begins to turn golden brown. Remove from oven.
Toss fresh basil over cooked pizza and let sit for 3-5 minutes. Slice and serve.
Recipes Notes:
I used a pizza paddle and pizza stone to make the pizza. If you plan to use one make sure that you add corn meal to the bottom of the paddle to allow it to move freely. If you don't have a paddle no worries, you can flip your baking sheet the other way around instead.
I stretched the dough into an 11 ½ to 12 ½ inch round, maybe ⅛ to ¼ inch thick which you are free to adjust based on your preference.