Homemade pizza crust topped with tomato sauce, mozzarella, fresh basil, sea salt and olive oil. This is the ultimate Margherita Pizza recipe!
Servings 4 servings
For the Sauce*
- 28 oz can San Marzano Tomatoes
- 1 tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon sugar
- salt & pepper to taste
For the Pizza
- 12 fresh basil leaves whole or chopped
- 8 oz fresh mozzarella cut into cubes
- coarse sea salt + olive oil
Make the Sauce
To make the sauce, empty can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar and salt. Pulse until mostly smooth, but still has texture with a few small chunks.
Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.
Top with fresh mozzarella and transfer to the hot pizza stone. Bake 7 minutes or until bottom crust is browned and crispy and cheese is hot and bubbly.
Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil and a light sprinkling of salt. Cut and serve.
*The recipe for the fresh sauce makes plenty of sauce...more than you'll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.
*If your oven only goes to 500 degrees, you'll want to bake your pizza for a few extra minutes to make sure the bottom gets plenty crusty. Of course check the progress as you go since every oven is different.
*If your crust it too thin, it won't get very crispy because of the sauce and moisture in the cheese. It's better to err on the side of thicker than thinner.
Calories: 547kcal | Carbohydrates: 71g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1438mg | Potassium: 631mg | Fiber: 6g | Sugar: 17g | Vitamin A: 873IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 6mg