Pizza Margherita
Tomato, mozzarella, basil, the flag on a plate. Proper dough takes a day, so this uses a shop-bought base and your grill as a very small, very enthusiastic pizza oven.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Heat the oven to its maximum, 250C or higher, with a heavy baking tray or steel on the top shelf for at least 8 minutes.
Crush the tomatoes with your hands, stir in the salt and 1 tbsp of the olive oil, and do not cook them; raw is correct here.
Spread a thin layer of tomato over each base, leaving a 2cm rim, and scatter over the torn mozzarella and grated hard cheese.
Slide a pizza onto the screaming-hot tray and bake for 5 to 6 minutes until the rim is puffed and blistered and the cheese is bubbling.
Finish with fresh basil and a drizzle of the remaining olive oil the moment it leaves the oven, then repeat with the second pizza.
Read all that and thought “absolutely not”?
Completely fair. Pizza Margherita is sitting in the Italian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Italian kitchen
Four ingredients, zero compromises, endless opinions.