Margarita Pizza

Ingredients:

FOR THE SAUCE:

4 cloves garlic

1 (14.5 ounce) can diced tomatoes

2 tablespoons olive oil

1 teaspoon granulated sugar

1 teaspoon balsamic vinegar

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

FOR THE PIZZAS:

1 pound pizza dough, at room temperature for 1 hour

All-purpose flour, for dusting

Finely ground cornmeal, for dusting

2 tablespoons extra virgin olive oil, divided

1/4 cup loosely packed fresh basil leaves, sliced into ribbons if large, divided

8 ounces fresh mozzarella cheese, sliced and divided

1/4 cup grated Parmesan cheese, divided

Instructions:

Arrange a rack in the bottom third of the oven. Place a heavy rimmed baking sheet upside-down on the rack, and heat the oven to 450°F.

Make the sauce: Place the garlic in a food processor fitted with the blade attachment and pulse until coarsely chopped, 2 to 3 pulses. Add the tomatoes and their juices, olive oil, sugar, vinegar, salt, and pepper and process until puréed or to desired consistency, 20 to 30 seconds; set aside.

Divide the pizza dough into two pieces. If the dough is sticky, dust with a little bit of all-purpose flour.

Dust a 12-inch piece of parchment paper with cornmeal and place the dough on it. Use the heel of your hand to press the dough flat. Work from the middle out to shape it into a 10-inch round with your hands or a rolling pin. The dough will stick to the parchment; if it starts to shrink back, wait a few minutes to let it relax and continue shaping.

Brush the dough with 1 teaspoon of the olive oil, then spread 1/4 cup of the sauce into a thin layer onto dough, leaving a 1/2-inch border. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the pizza onto the back of the baking sheet.

Bake for 4 minutes. Top the pizza with half of the mozzarella, leaving some space between the slices. Bake until the crust is golden brown and crisp and the cheese melts, 6 to 7 minutes more.

Remove the pizza from the oven. Immediately drizzle with 2 teaspoons of the olive oil. Scatter half of the basil on the pizza and sprinkle with half of the Parmesan. Cool for 2 minutes before slicing and serving. Repeat with the remaining dough and toppings.

Nutrition Information:

Serving Size: 1/2 pizza

Frequently Asked Questions:

What is Margarita Pizza?

Margarita Pizza is a classic Italian pizza known for its simplicity.

It typically consists of a thin pizza crust topped with a tomato sauce, fresh mozzarella cheese, fresh basil leaves, and olive oil.

This recipe follows that tradition with a homemade tomato sauce.

Can I use pre-made pizza dough for this recipe?

Yes, you can use store-bought pizza dough for convenience.

Just make sure it’s at room temperature as the recipe instructs, and follow the rest of the steps for making the pizza.

Can I substitute fresh tomatoes for canned diced tomatoes in the sauce?

While the recipe calls for canned diced tomatoes, you can certainly use fresh tomatoes if you prefer.

Simply blanch, peel, and dice fresh tomatoes to make your sauce.

The choice between fresh and canned may affect the flavor and consistency of the sauce.

Can I customize the toppings on Margarita Pizza?

Margarita Pizza is traditionally simple, but you can always customize it to your liking.

Additional toppings like olives, red pepper flakes, or other cheeses can be added to suit your taste.

What’s the purpose of using cornmeal and parchment paper?

Cornmeal is used to prevent the pizza dough from sticking to the surface and to give it a slightly crispy texture.

Parchment paper is used to help transfer the pizza onto the hot baking sheet in the oven without it sticking and to make the process more manageable.

Is it necessary to use a food processor for the sauce, or can I make it by hand?

While the recipe suggests using a food processor for the sauce, you can certainly make it by hand.

Chop the garlic finely and then combine it with finely diced or crushed tomatoes.

Adjust the seasonings to taste.

Can I use whole wheat or gluten-free pizza dough for this recipe?

Yes, you can use whole wheat or gluten-free pizza dough if you have dietary preferences or restrictions.

Just ensure that the dough is suitable for your dietary needs and follows the instructions accordingly.

Do I have to use a pizza stone or a heavy rimmed baking sheet for baking?

The use of a heavy rimmed baking sheet is recommended to achieve the desired crust.

However, if you have a pizza stone, it can also be used to bake the pizza for a traditional crispy crust.

Can I use dried basil instead of fresh basil for this recipe?

While fresh basil is the traditional choice for Margarita Pizza, you can use dried basil if fresh isn’t available.

Use a smaller amount of dried basil (around 1-2 teaspoons) since dried herbs are more concentrated in flavor.

Can I make Margarita Pizza without cornmeal?

Cornmeal is used to prevent the pizza dough from sticking and to give the crust a slightly crispy texture.

If you don’t have cornmeal, you can substitute it with all-purpose flour, although the texture and flavor may differ slightly.