Margherita Pizza
Preparation: 60 minutes
Oven: 10 minutes
Tomato sauce recipe
Ingredients
-1 can of San Marzano whole peeled tomatoes
-olive oil
-fine sea salt
Instructions
Drain the tomatoes and discard the juice (it won’t be needed for the recipe). Use a blender to puree the tomatoes
until almost smooth.
Add a splash of olive oil and a pinch of salt, blend until smooth, and taste. Add more olive oil and salt to taste, keeping in mind
that the sauce will reduce a little once it’s baked on the pizza and will only get saltier. The sauce can be kept in the
refrigerator for up to a week, and up to 6 months in the freezer.
Pizza
Ingredients
-1 (12 inch) round of pizza dough
-3 tbsp of tomato sauce
-olive oil
-4 or 5 basil leaves, torn into pieces
-2 3/4 oz of fresh mozzarella
Instructions
Preheat your oven to the highest temperature possible. Then, place a pizza stone or tile
on the middle rack of the oven, and let it heat up for up to 1 hour.
Put the sauce in the center of the dough and use the back of a spoon
to spread it evenly around the pizza, stopping at half an inch from the edge. Drizzle some olive
oil over the sauce, then scatter the basil on top.
Break the mozzarella into several large chunks and distribute around the pizza.
Bake the pizza until the crust is golden and bubbly.
