Classic Margherita Pizza
Recipe type: pizza
  • 1 pizza shell, about 12 inches in diameter
  • 1 cup canned plum tomatoes, drained and chopped
  • 10 ounces mozzarella di bufala,* sliced
  • 18 leaves (or more, relative to size) fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  1. Using your fingers, form an edge (cornicione) around pizza shell.
  2. Spread tomatoes evenly over pizza shell.
  3. Arrange half the basil leaves over tomatoes, and place cheese on top (try not to overlap the slices).
  4. Drizzle on olive oil.
  5. Bake until done.
  6. Top with the remaining basil leaves.
  7. *substitute fior de latte (fresh cow's milk mozzarella)
Recipe by Pizza Today at