Pizza Margherita Learn how to make Pizza Margherita with Heirloom Tomatoes, Basil & Fresh Mozzarella with this recipe from the Silver Oak Winery Chef. Great with red wines.
Pizza Margherita

Pizza Margherita

Heirloom Tomatoes, Basil and Fresh Mozzarella

This is the best pizza to showcase summer, simply layered with ripe tomatoes and fresh basil from the garden.

Makes two 10-inch pizzas / Prep Time:

Directions

  1. Quarter the tomatoes and crush the pieces by hand into a mixing bowl. Add the oil, basil, salt, and pepper and mix thoroughly. Thinly slice the fresh mozzarella and pat dry with paper towels.

Assemble the pizza:

  1. Place a pizza stone on the second lowest oven rack, raise the oven temperature to 500°F, and preheat the oven for at least 30 minutes.
  2. Generously flour a pizza peel (or lay a sheet of parchment paper on a rimless sheet pan). Place a dough ball on the peel, then lightly flour the top, and flatten, spin, and stretch the dough.
  3. Spread half of the tomatoes over the pizza, leaving a ½-inch border uncovered around the edge. Layer with slices of fresh mozzarella.

Bake the pizza:

  1. Slide the pizza onto the preheated pizza stone. Bake for 5 minutes, then rotate the pizza 180 degrees and turn on the oven broiler. Continue to bake the pizza until the crust is crisp and golden brown and the cheese is melted, 4 to 5 minutes.
  2. Remove the pizza from the oven and immediately brush the crust with oil. Let the pizza stand for 2 to 3 minutes before cutting into 8 wedges. Repeat with the remaining dough and ingredients.

Pizza Margherita

Wine Pairings

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