Margherita Pizza Topping
Elevate your pizza nights with this classic and irresistible Margherita Pizza Topping recipe that celebrates simplicity and fresh ingredients. Juicy, vine-ripened tomatoes—preferably Roma or San Marzano—are transformed into a flavorful sauce, balanced by creamy slices of fresh mozzarella cheese. Fragrant basil leaves add a pop of vibrant color and herbaceous aroma, while a drizzle of extra virgin olive oil ties everything together. Perfect for an artisanal touch, this topping bakes to perfection in just minutes, delivering a golden crust and bubbling cheese. Whether you're a pizza purist or a first-time baker, this recipe promises to deliver restaurant-quality Margherita pizza in the comfort of your home. A must-try for anyone seeking a quick yet elegant Italian-inspired meal.
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Recipe Information
Ingredients
- 3 large Fresh tomatoes (preferably Roma or San Marzano)
- 200 grams Fresh mozzarella cheese
- 8 leaves Fresh basil leaves
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Crushed black pepper (optional)
Instructions
Preheat your oven to 250°C (480°F) or as hot as your oven will go. If using a pizza stone, place it in the oven while preheating.
Prepare the tomato sauce by blanching the fresh tomatoes. Start by scoring a small X on the bottom of each tomato, then boil them in water for 1 minute. Transfer the tomatoes to an ice bath to cool. Peel off the skins, then chop or crush the tomatoes into a bowl.
Season the crushed tomatoes with salt and a small drizzle of olive oil to enhance the flavor. Stir well and set aside.
Slice the fresh mozzarella cheese into thin rounds and place them on paper towels to remove excess moisture. This helps prevent your pizza from becoming soggy.
Roll out your pizza dough to the desired thickness on a lightly floured surface. Transfer the dough to a sheet of parchment paper for easy handling.
Spread a thin layer of the prepared tomato sauce evenly over the surface of the dough, leaving a 1-inch border around the edges for the crust.
Scatter the slices of fresh mozzarella evenly over the tomato sauce, ensuring they are distributed across the pizza.
Add the fresh basil leaves, placing them sporadically to create an appealing look.
Drizzle the extra virgin olive oil over the top and sprinkle with crushed black pepper if desired.
Transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking tray. Bake for 7-10 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbling.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing. Serve immediately and enjoy your homemade Margherita pizza!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1031 mg | 79% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
