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margherita pizza recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An easy weeknight margherita pizza featuring high-heat baking for a crispy crust and topped with a spicy roasted garlic and Calabrian chili swirl.
Ingredients
- 1.1 lb ready-made pizza dough
- 14.5 oz canned crushed San Marzano tomatoes
- 0.25 cup extra virgin olive oil, divided
- 8 oz fresh mozzarella cheese
- 1 bunch fresh basil leaves
- 6 cloves garlic, peeled
- 2 tbsp Calabrian chilis in oil, plus 1 tbsp oil from jar
- 0.5 tsp dried oregano
- 0.5 tsp fine sea salt, plus more to taste
- 0.25 tsp granulated sugar, optional
Instructions
- Prepare Oven and Roast Garlic: Place a pizza stone or heavy baking sheet on the lowest rack and preheat the oven to 480°F (250°C) for at least 30 minutes. Toss the peeled garlic cloves with 1 tablespoon of olive oil on foil, seal tightly, and roast for 15-20 minutes until soft and golden brown.
- Make Spicy Garlic Paste: Remove the roasted garlic from the oven and carefully unwrap the foil. Combine the roasted garlic, chopped Calabrian chilis, dried oregano, 1/4 teaspoon salt, and 1 tablespoon of olive oil in a food processor or mortar and pestle. Process until a coarse paste forms and set aside.
- Prepare Tomato Sauce Base: In a separate bowl, combine the crushed San Marzano tomatoes, remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and optional sugar. Stir well to combine.
- Stretch Pizza Dough: On a lightly floured or semolina-dusted pizza peel, stretch or roll your room-temperature pizza dough into a roughly 12-inch round.
- Build and Bake Pizza: Spread the main tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Dollop small amounts of the spicy garlic paste over the sauce, then gently swirl it into the red sauce. Distribute the torn fresh mozzarella pieces evenly. Bake for 10-15 minutes, until the crust is golden brown and the cheese is bubbly.
- Garnish and Serve: Remove the hot pizza from the oven and immediately scatter fresh basil leaves over the entire surface. Drizzle with the reserved 1 tablespoon of Calabrian chili oil for an extra layer of flavor. Slice and serve hot.
Notes
To avoid a tough crust, ensure the pizza dough is at room temperature before stretching. If the dough snaps back, let it rest for 5-10 minutes to relax the gluten. Use semolina flour on the pizza peel to prevent sticking when sliding the dough onto the hot pizza stone.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 480 calories
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 25 mg