Pizza Margherita

Pizza Margherita is a great staple recipe to have in your repertoire. It is a classic, Italian style pizza inspired by the colors of the Italian flag (red, white and green.) And it is such a treat! A great, easy and quick meal for a family dinner or fancy friends! Of course, there are plenty of ways that you can add to or enhance a Margherita pizza. but, to me basic is always best.

Note: the amount of each ingredient is based on preference. The listed ingredients are the items you need. Layer more or less of each depending on what you want.

For one large pizza:

Pizza dough...click here for recipe. Or store bought. (I suggest using dough that has been refrigerated overnight...it has a great tangy taste.)

1 can San Marzano crushed tomatoes

1/2 c fresh basil, chopped

about 1/2 lb fresh mozzerella, sliced

Garlic and red pepper flake oil . (Chop a few cloves (5 large) and add 1 c olive oil and a few sprinkles of red pepper flakes. Cook for 5 minutes in a pan over med heat, until garlic softens and turns color slightly. Be careful not to burn the garlic or your oil will be funky. Remove from heat and set aside to use to brush on pizza. Keep in sealed container and continue to use on pasta and pizza dishes.)

1/2 cup Romano, grated

Preheat your oven to 500 degrees (and make sure it is clean). Roll out dough (THIN), add flour and place on pizza stone. Brush garlic oil on entire pizza. Salt the pizza. Be liberal. Spoon crushed tomatoes over pizza, leaving a 1/2 inch "crust" around perimeter. Sprinkle half of basil and all of the Romano cheese over pizza. Lay out mozzerella slices, add the remainder of the chopped basil. Cook for 8-10 minutes or until crust is slightly brown. In the last 3 mintues, add whole basil leaves and a few more sprinkles of Romano cheese. Serve with some vino.