Margherita Pizza
14 mineasy1 original servings
The classic — simple tomato sauce, torn mozzarella, fresh basil added after baking, and a drizzle of olive oil. One 28 cm pizza.
Ingredients
Serves
Toppings
- 60 ml simple pizza sauce
- 120 g mozzarella, torn into chunks (not pre-grated)
- fresh basil leaves, added after baking
- drizzle of olive oil and flaky salt to finish
Instructions
- 1
Spread the pizza sauce thinly over the rolled-out base, leaving a 2 cm border for the crust.
- 2
Scatter the torn mozzarella evenly over the sauce.
- 3
Slide the pizza (on its baking paper) onto the preheated tray and bake at 250°C for 8 to 10 min until the crust is golden and the cheese is bubbly with a few brown spots.
- 4
Remove from the oven. Immediately top with fresh basil leaves, a drizzle of olive oil and a pinch of flaky salt.
Notes & Tips
Tear, don't grate
Pre-grated mozzarella has anti-caking powder that stops it melting properly. Buy a block and tear it.
Fresh herbs go on after
Basil burns in the oven. Add it the second the pizza comes out.
Less cheese than you think
Beginners pile cheese on like it's a schoolboy toastie. 120 g for a 28 cm pizza is plenty.