In 1889, Queen Margherita decided to stop into a restaurant for a snack. The chef was so excited that the queen was in their restaurant, and decided to prepare a pizza with sliced Roma tomatoes, fresh mozzarella, and basil to match the colors of the Italian flag. The Margherita pizza was born! This pizza always comes out so beautiful, just make sure you sprinkle your torn up basil at the end. If it bakes with the cheese it will get brown and crispy which you don’t want.
Margherita Pizza Recipe
- 1 batch pizza dough
- Cornmeal, for dusting
- Extra virgin olive oil, for brushing the dough
- 4-6 Roma tomatoes, sliced
- 1 pound fresh mozzarella or buffalo mozzarella, sliced
- 16 fresh basil leaves, torn into pieces
- 1 tablespoon pizza seasoning, or Italian seasoning
- Place pizza stone in the lower part of the oven and heat the oven to 500 degrees. Allow the stone to preheat for 30 minutes.
- Dust a work surface with flour, flatten and roll out the dough to ½ inch thickness.
- Generously sprinkle your pizza paddle with cornmeal to prevent the dough from sticking.
- Place the rolled out dough onto the paddle. Brush the dough with olive oil and sprinkle with pizza seasoning. Put however many tomatoes you want onto the pizza. I usually like to leave about an inch in between each tomato. Generously sprinkle with torn pieces of mozzarella, and then your pizza is ready for the oven. Allow the pizza to cook until the mozzarella starts to turn a golden brown color. Once cooked, let the pizza rest for 1-2 minutes, then garnish with the torn basil leaves.