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

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.

Margherita Pizza

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note