Best Classic Margherita Pizza Recipes

Classic Margherita Pizza image

Provided by Martha Stewart

Time 20m

Yield Makes one 13-inch round pizza

Number Of Ingredients 8

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2/3 cup No-Cook Pizza Sauce
6 ounces fresh salted mozzarella, cut into scant 1/4-inch slices, room temperature
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Fresh basil leaves and red-pepper flakes, for serving (optional)

Steps:

Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.

Classic Pizza Margherita image

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 13

1 package Johnsonville® Mild Italian Sausage Links
1 package Refrigerated Pizza Dough
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Garlic, minced
1 Tbsp. Parsley, minced
1 Tbsp. Oregano
Sea Salt & Pepper
8 Roma Tomatoes, sliced (divided - save 10 slices for the top)
1/2 Medium Red Onion, minced
2 cups Sargento® Classic Shredded Mozzarella Cheese
1 cup Fontina Cheese, shredded
10 Fresh Basil Leaves (divided)
1/2 cup Sargento® Artisan Blends Shredded Parmesan Cheese

Steps:

Preparation Instructions:
Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a pizza
pan. Roll out dough as thin as possible. Let rest 10 minutes.
In a small skillet, heat 1 tablespoon oil and saute sausage until browned. Remove from pan and coin slice. In the same pan, saute onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.
Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with the remaining fresh basil and parmesan cheese, cut and enjoy!
*Always cook sausage to internal temperature of 160 degrees F