Margherita Pizza in the Pizza Oven

Name: Margherita Pizza in the Pizza Oven
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 serving(s)
Ingredients: 2 balls pizza dough; 1 cup (250 ml) no-cook tomato sauce; 2 balls (100 g each) buffalo mozzarella, drained and torn into pieces; Basil leaves, to taste; Olive oil, for serving

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Preparation 10 min
Cooking 4 min
Servings 2
Makes 2 pizzas

This classic pizza is an essential of Italian cuisine. Combining tomato sauce, mozzarella di bufala, basil leaves and a drizzle of olive oil, it’s among everyone’s favourites. Simple, but efficient and savoury!

Vegetarian
Nut-free
Egg-free

Ingredients

- 2 balls pizza dough
- 1 cup (250 ml) no-cook tomato sauce
- 2 balls (100 g each) buffalo mozzarella, drained and torn into pieces
- Basil leaves, to taste
- Olive oil, for serving

Preparation

- Preheat the pizza oven on high (MAX) with the door closed for 20 minutes.
- On a floured work surface, roll out one ball of pizza dough at a time into a 12-inch (30 cm) circle, keeping a thick border all the way around. Place the dough on a lightly floured pizza peel. Spread half of the tomato sauce over the dough. Top with half of the cheese (see note).
- Using the pizza peel, slide one pizza at a time onto the hot stone. Bake in the pizza oven for 2 to 3 minutes, rotating the pizza 4 or 5 times during cooking, or until the crust is nicely browned.
- Once out of the oven, garnish each pizza with basil and season with pepper. Drizzle with olive oil. Cut into wedges and serve.

Note from Ricardo

If you prefer your cheese less golden, simply add it to the pizza halfway through cooking.

Looking to save time while preparing this recipe? Find the RICARDO Pizza Dough at IGA grocery stores.

Personal Note

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RICARDO Pizza Oven

299.99 $

Cook restaurant-quality pizzas in no time with the RICARDO Pizza Oven. This pizza oven comes with a 13.25" pizza stone made of cordierite, and can also be used to cook meat, fish, and roasted vegetables.

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