Margherita Pizza



This is a very simple yet tasty pizza.  So the first time I tried to make a pizza dough it didn't turn out the way I'd hoped.  This time around I purchased some store made dough to make it a little easier.  The key to elevating your pizza is to use fresh buffalo mozzarella.  It has a more delicate flavor and texture.  Of course, you can always use the shredded kind since it's easier to find and cheaper.  Make sure to use fresh basil here, dried will not cut it.  Cooking times will vary depending on the dough you've either purchased or made.  Here I tell you to follow the packaging directions but if you are using handmade dough set your oven temperature to about 450 degrees and cook the pizza for 10 to 12 minutes.

For the Pizza:
1 Store Bough Pizza Dough or Fresh Handmade Dough
10 oz Fresh Buffalo Mozzarella or Shredded
10.5 oz Jar Tomato Puree
3 Tbs Fresh Chopped Basil
1 tsp Granulated Sugar
1 tsp Freshly Chopped Garlic
1/2 tsp Kosher Salt plus More
1/2 tsp Dried Basil
1/4 tsp Freshly Ground Pepper
1/4 tsp Dried Red Pepper Flakes

Pre-oven to package directions and prepare the dough to the same specifications.  In a bowl combine the tomato puree, salt, pepper, dried basil, red pepper flakes and sugar.  Pour in about 1/4 cup warm hot water and mix well.  Spread as much sauce as you like on top of dough and spread evenly.  Sprinkle half of the freshly chopped basil on top of the sauce, then about 1/4" sliced of the fresh mozzarella evenly over the dough.  Sprinkle some kosher salt and pepper over the fresh mozzarella and the remaining basil.  Bake the pizza according to package directions.  Remove from heat and slice .