Pizza Margherita Recipe
Daily Value: 23%
|Folic Acid (B9)||222µg||55%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
This recipes uses a major shortcut — Boboli pizza crust — to make the famed recipe from Tony's Napoletana Pizza in San Francisco easy for the home cook.
- One 12-inch Boboli pizza crust
- Caputo flour, for dusting
- 1/4 cup salsa semplice, or pizza sauce
- 2 ounces fresh mozzarella di bufala, squeezed gently to release moisture, sliced, then drained on paper towels
- 1 tablespoon extra-virgin olive oil
- 4 fresh basil leaves
Position an oven rack in the upper third of the oven and place a baking stone on the rack, if using one. Preheat the oven to 500 degrees.
Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of mozzarella evenly over the top. Drizzle the olive oil over the cheese.
If using a pizza peel, give it a gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much. Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges or leave whole to be eaten folded in quarters, and serve immediately.
Recipe DetailsServings: 2