Classic Margherita Pizza
Naples on a sheet pan — blistered dough crowned with crushed San Marzano tomatoes, torn fresh mozzarella, basil, and a slick of good olive oil.
Ingredients
- ready-made pizza dough1 lb
- canned San Marzano tomatoes1 cup, hand-crushed
- fresh mozzarella8 oz, torn
- fresh basil10 leaves
- extra-virgin olive oil2 tbsp
- fine sea salt1/2 tsp
- semolina or flour for dustingas needed
Steps
Preheat the oven with pizza steel.
Set an oven rack in the upper third with a pizza steel or heavy sheet pan on it. Heat to 500F (260C) for at least 30 minutes.
Stretch the dough to 12-inch round.
Stretch the dough on a semolina-dusted peel or parchment to a 12-inch round. Don't over-stress the edges.
Season and spread crushed tomatoes.
Season the crushed tomatoes with the salt. Spread thinly over the dough, leaving a 1-inch border.
Add mozzarella and bake pizza.
Scatter the torn mozzarella evenly. Slide the pizza onto the hot stone and bake until the crust is blistered and the cheese melted, 8-10 minutes.
Add basil, olive oil, and slice.
Tear the basil over the hot pizza, finish with olive oil, and slice.
Nutrition, per serving. 590 calories. Protein 29.5 grams, 20 percent. Carbs 65 grams, 45 percent. Fat 22.5 grams, 35 percent. Fiber 4 grams, sugar 7 grams, saturated fat 10 grams, sodium 850 milligrams. Estimated from ingredients.
