Homemade Margherita Pizza
This is a good base to build all other pizzas on, but on it's own it's Neapolitan pizza perfection. The traditional pizza from Naples, Italy.
Servings 2 people
- 250 grams pizza dough store bought
- 1/3 cup pizza sauce
- 2.5 ounces mozzarella
- 6-8 leaves basil
- 1 tbsp olive oil
Homemade Pizza Sauce
- 1 litre pressed tomatoes (or 2 large cans of whole tomatoes)
- 1-2 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt kosher
- 5 leaves basil
Place an oven rack 8" beneath the broiler.
Set oven to highest temperature (often 500 degrees F) and let the oven preheat for approximately an hour.
Stretch your pizza dough into a 10" circle.
Heat a 12" cast iron skillet over high heat on the stove until it's smoking hot.
Switch oven to broil mode while the cast iron pan heats up.
Once the pan is hot, lift your stretched pizza dough and place it in the hot skillet. Immediately turn the burner down to low.
Ladle 1/3 cup of store bought or homemade pizza sauce onto pizza and spread it out.
Check under pizza crust to make sure it has started to brown slightly.
Place entire pan into the oven directly under the broiler for 3 minutes. Keep an eye on it, you may need to turn and rotate the pizza to so it cooks evenly.
Pull the pizza out and add the cheese then stick it back under the broiler for 2 minutes.
Take the pizza out and slip it onto a cooling rack so the bottom doesn't get soggy. Cut with a pizza wheel or scissors.
If you're using cans of whole tomatoes, pour them into a bowl and squish and squeeze the tomatoes with your hands until they're mushed up.
Combine all the ingredients in a frying pan and simmer until slightly thickened. Around 10-15 minutes.
Serving: 2g | Calories: 705kcal | Carbohydrates: 98g | Protein: 26g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 3142mg | Potassium: 1580mg | Fiber: 11g | Sugar: 31g | Vitamin A: 32% | Vitamin C: 58% | Calcium: 34.9% | Iron: 56.9%