Description
A classic Neapolitan Margherita Pizza with a crispy, charred crust, fresh mozzarella, and basil.
Ingredients
Scale
- 1 lb pizza dough (store-bought or homemade), room temperature
- 1/2 cup crushed tomatoes (or tomato puree)
- 6 oz fresh mozzarella, torn into chunks
- 6–8 fresh basil leaves
- 1 tbsp olive oil
- 1/2 tsp kosher salt (plus more to taste)
Instructions
- Place a pizza stone or steel in the oven and preheat to 500°F for at least 30 minutes.
- On a lightly floured surface, stretch the dough into a 12-inch round (leave a thicker edge for the crust).
- Spread crushed tomatoes over the dough, leaving a 1-inch border. Sprinkle with salt.
- Add torn fresh mozzarella evenly across the pizza.
- Transfer to the hot stone/steel and bake 8–10 minutes, until the crust is blistered/charred in spots and the cheese is bubbling.
- Remove from the oven, drizzle with olive oil, and top with fresh basil. Slice and serve hot.
Notes
- Use fresh ingredients for the best flavor.
- Let the dough come to room temperature for easier stretching.
- Preheat the pizza stone thoroughly for a crispy crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg