Pizza Margherita


  • 1 recipe pizza dough
  • 2-3 large tomatoes chopped
  • 2-4 cloves garlic sliced very thinly
  • a few glugs of olive oil
  • some salt
  • grated mozzarella to cover the pizza
  • 1/4 cup or more fresh basil leaves sliced thinly (roll them up and then slice them all at once, a chiffonade is the term I think)
  • grated Parmesan


  • Make the dough and while it is rising seed the tomatoes by cutting them in half and squeezing the seeds out, then chop the tomatoes and put them in a bowl. Add some olive oil, the garlic and salt and stir then let this sit while the dough rises, about an hour.
  • Preheat the oven to 500 or 550, as hot as it will go with a baking stone inside. 
  • Roll the dough out on a piece of parchment paper. 
  • Spread some olive oil across the dough, then sprinkle grated Mozzarella  or thin slices of Mozzarella or FRESH mozzarella slices across the dough. Spread the chopped tomatoes out on top. 
  • Bake the pizza by sliding the dough, parchment paper and all, onto the stone. If you've preheated the stone, it's probably 8-10 minutes they say.  But pull the parchment paper out after 4-5 minutes. 
  • When it's done, pull it out and sprinkle some Parmesan cheese across and add the fresh basil slices. Let it sit 5 -10 minutes before slicing.