Margherita Pizza

Name: Margherita Pizza
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 small thin-crust pizzas
Ingredients: 1 recipe Pizza Dough for 4; 1 can (28 oz/796 ml) plum tomatoes, drained and coarsely crushed; 1 ball Mozzarella di Bufala Campana cheese, about 1/2 lb (250 g), torn into pieces; Fresh basil, as desired; Olive oil, for drizzling

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Preparation 15 min
Cooking 6 min
Makes 4 small thin-crust pizzas

Végétarien
Sans noix
Sans gluten
Sans oeufs

Ingredients

- 1 recipe Pizza Dough for 4
- 1 can (28 oz/796 ml) plum tomatoes, drained and coarsely crushed
- 1 ball Mozzarella di Bufala Campana cheese, about 1/2 lb (250 g), torn into pieces
- Fresh basil, as desired
- Olive oil, for drizzling

Preparation

- Place a pizza stone on a barbecue grate. Preheat the grill, setting the burners to high.
- On a lightly floured surface, divide the dough into 4 pieces. Roll out 1 piece of dough at a time into a 9-inch (23 cm) disc. Place the disc on a sheet of parchment paper. Cover with tomatoes and cheese. Season with salt.
- Place the pizza on the hot stone with the parchment paper. Close the lid and cook for 6 to 10 minutes, or until the crust is golden brown and the cheese has melted. Remove from the heat. Let rest 1 minute. Garnish with fresh basil leaves. Season with pepper. Drizzle with olive oil. Repeat with the remaining pizzas.

Note from Ricardo

If you don’t have fresh mozzarella on hand, use bocconcini.

Personal Note

RICARDO Pizza Stone

39.99 $

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

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