Grab a pizza stone and make this simple Italian margherita pizza made with fresh mozzarella, basil, and red sauce.
- 18–20 ounces pizza dough
- 1/2 cup Victoria’s Pizza Sauce or homemade pizza sauce
- 6–7 1/4 inch slices fresh mozzarella
- 3–4 basil leaves chopped or arranged in the center
- Flour, for pizza peel
- 1 tablespoon olive oil, for crust
- pinch of salt
Homemade pizza sauce
- 2 peeled plum tomatoes (from the can) do not include excess juice
- 1–2 garlic cloves
- 2 tablespoons olive oil
- pinch of salt, to taste
For the homemade sauce
- Combine all ingredients in a blender or food processor. Pulse until smooth. This will render more sauce than you need, but you’ll only want about 1/2 a cup of sauce for the pizza. Don’t be concerned if the sauce appears to be a little runny.
For the pizza
- Preheat the oven to 500 °F. Place the pizza stone in the oven and let preheat for 45 minutes to one hour.
- Meanwhile, roll out the dough into a 12-inch crust. Be sure the dough is adequately floured and not sticky. A little extra is better.
- Place a small handful of flour onto a pizza peel and spread evenly to prevent the dough from sticking to the peel.
- Transfer the dough onto the peel. Top with a light coating of evenly spread olive oil. Use the backside of the spoon to spread the oil over the entire crust. Sprinkle with a little salt. Evenly coat with pizza sauce leaving a 1-inch crust all the way around. Add the fresh mozzarella.
- Slide the finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the pizza because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
- Once the pizza is golden, turn the oven to high-broil and let broil for about 1 minute, or until crust and cheese presents a few lightly charred spots. Remove from the oven, let cool, and serve topped with fresh basil.
Keywords: margherita pizza recipe