Classic Pizza Margherita

• Produce

  • 11 Basil, large leaves
  • 2 1/2 tsp Garlic
  • 1 (28-oz can Plum tomatoes, whole
  • 2 Roma tomatoes

• Baking & Spices

  • 1 tsp Italian seasonings
  • 1 batch Pizza dough, homemade or store-bought
  • 1/2 tsp Salt
  • 1/4 tsp Salt, Coarse
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 6 oz Mozzarella, fresh

Found on spicedblog.com

Description

Ingredients

• 1 batch pizza dough (homemade or store-bought)
• 1 (28-oz) can whole plum tomatoes, drained
• 2½ tsp garlic, diced
• ¼ cup olive oil
• 8 large basil leaves
• ½ tsp sugar
• ½ tsp salt
• 1½ Tbsp olive oil
• 6 ounces fresh mozzarella, sliced into ¼” slices
• 2 Roma tomatoes, sliced
• 3-4 large basil leaves, torn
• 1 Tbsp olive oil
• 1 tsp Italian seasonings
• ¼ tsp coarse salt

Directions

• Preheat oven to 460°. (Tip: If you have a pizza stone, place it in oven before preheating.)
• To make the sauce, place all ingredients into food processor and pulse until smooth. (Note: This sauce is enough for several pizzas. Store leftover sauce in refrigerator for up to several days or freezer for up to several months.)
• Stretch/roll pizza dough into a 16” round circle.
• Brush the top of the pizza with olive oil. Spread ½ cup of sauce evenly on top, leaving ½” border on all sides. Top with sliced mozzarella, tomatoes and basil.
• {Optional} Brush the outer ½” crust of the pizza with the Herbed Olive Oil.
• Bake pizza for 12-14 minutes, or until crust is browned and cheese has melted.