Margherita Pizza (Pizza Margherita)
photo by Anonymous
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 12 inches thin pizza crust (I use Boboli 12-inch thin crust)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3 -4 large basil leaves, cut into strips
- 2 small tomatoes, cut thinly
- 4 ounces mozzarella cheese, shredded
- 2 tablespoons parmesan cheese
- salt and pepper, to taste
-
Optional
- crushed red pepper flakes, to taste
directions
- Preheat the oven to 450°F.
- Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
- Next, disperse the finely chopped garlic evenly.
- Spread the mozzarella cheese throughout the top, but keep it thin.
- Place the thinly sliced tomatoes across the entire pizza.
- Lightly salt and pepper the tomatoes with the kosher salt.
- Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
- Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
- Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!
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Reviews
-
I decided to try this pizza because I am not fond of pizza/red sauce. I was perplexed when I saw how little of the mozzarella was used and was afraid that it would be bland. I may have used less then 4 ounces of cheese (I just dusted the pizza under the assumption that more would be added to the top. WRONG! LOL!) Quite the contrary, the pizza was delightfully light and I am glad I did not smother it in cheese. I sliced the tomatoes paper thin using a mandolin and i would do it this way again. The red pepper flakes were a fabulous addition. Low in Fat and Vegetarian enough for me! I will be making this one again. Thanks Chef Acosta for posting. My Three Chefs Fall 2008
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RECIPE SUBMITTED BY
Chef Acosta
United States
I love to bake. I have a pretty good collection of classic family recipes, but am always trying something new. During the day, I'm a graphic designer / photographer and part-time photography professor. I'm married to a guy that loves to cook too. We have three awesome kids, one with serious food allergies, so I've adapted many recipes to be gluten and nut free with great success.