Margherita Pizza

Margherita Pizza - Bruno Albouze - THE REAL DEAL

Margherita Pizza Recipe

Makes 4 Pizzas.
For the Pizza Dough: Watch the Frozen Pizza Dough Wins Video.

Herbed Oil
1/2 cup (125ml) extra virgin olive oil
2 ea. garlic cloves, crushed with skin on
A few leaves fresh basil and oregano (use 1/2 tsp dried herbs if fresh are not available).
A couple sprigs fresh thyme
1 tsp herbes de Provence (optional).

Heat up oil and cook garlic until fragrant; about 2 minutes. Turn off the heat and add herbs carefully (wipe off any remaining moisture on the fresh herbs before adding the hot oil) cover and let infuse for 5 minutes. Remove lid and transfer to a clean container to cool.
Herbed oil can be kept refrigerated for up to 2 weeks.

Chunky Tomato Basil Sauce
2 ea. garlic cloves, halved and germ removed
8 basil leaves
1.5 lb. (675g) variety of fresh tomato, ripe, cored and quartered or canned diced tomato, drained
3 to 4 Tbsp (70g) tomato paste
Salt, pepper and sugar to taste

In a food processor, pulse garlic and basil until finely chopped. Add tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky or chop all by hand. Transfer to a medium bowl. Stir in the tomato paste, sugar, salt and pepper until well combined. Add more tomato paste if the sauce looks watery. Make the sauce a few hours prior to enhance the flavors. Refrigerated up to 4 days.

Toppings (for 1 pizza).
1 Tbsp or more (15ml) Herbed oil
1 Tbsp (10g) Parmesan, grated
3/4 cup (200ml) chunky tomato basil sauce
5 ounces (150g) whole milk mozzarella, shredded or sliced
3 ounces (100g) fresh mozzarella (preferably from water buffalo milk), sliced and drained over paper towels
Basil leaves for garnishing.

Brush dough with herbed oil, add Parmesan and spread over tomato sauce. Add shredded mozzarella and the fresh mozzarella. Add more cheese if desired. Once baked, garnish with some fresh basil leaves.

Position rack in the lower third of oven with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 550°F (290ºC) or highest temperature. Once preheated, wait an additional 15 minutes before baking pizza. Carefully slide pizza onto the hot baking tray or pizza stone and bake for about 7 to 10 minutes or until it’s bubbling and the edge of the crust turns brown. Garnish with fresh basil leaves – Enjoy!

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