New York Style Margherita Pizza
I have made many Margherita pizzas in the past, but they always seemed to be lacking something extra. Not that they weren’t great with my own delicious home-grown Roma tomatoes, I still felt like there was something missing.
This recipe is inspired from my memories of trips to Italy. I remember on my trips to Italy I would always find a night that I just wanted a Margherita pizza and it didn’t seem to matter the place we ate it at they were always great. I don’t think that Italians chefs know how to make a bad Margherita pizza. Rome, Florence, Sorento, all the pizzas were amazing.
We have been living in Chicago suburbs, and my husband grew up in Chicago suburbs; however, we like a thin crust New York style pizza better. This recipe is inspired from a combination of the Margherita pizzas I have made in the past and my memories of Italy. My husband thought it was the best Margherita pizza we have ever made.
Roma tomatoes are the best and easiest to find for the pizza. Roma tomatoes are what I use to make my pizza sauce and lend to a more robust tomato flavor.
Ingredients
- 3 large Roma or San Marzano Tomatoes (washed)
- 1 ball pizza dough (I make my own dough click link to view recipe)
- 1/3 cup pizza sauce of your choice (I make my own click link to discover recipe)
- 3/4 cup shredded mozzarella cheese
- 10 pearls soft mozzarella
- 3 tablespoons olive oil
- 2 tablespoons minced garlic or 2 cloves garlic
- pinch salt
- 1/2 tablespoon dried or fresh oregano (optional)
- 3 Fresh Basil Leaves (optional to tear and place on top after pizza is removed from oven)
- For: 4 Servings (2 pieces pizza)
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 55 min
Instructions
- With pizza stone on bottom rack of oven, preheat oven to 500 degrees Fahrenheit
- Cut ends off tomatoes and slice into ¼ inch slices Place tomatoes in medium size glass bowl and drizzle with olive oil and sprinkle with salt. Stir with spoon and set aside to marinate for 15-20 minutes.
- Roll out pizza dough to a 10-12-inch circle about and crimp up the edges to form a crust. Poke the pizza dough several times with a fork to allow for air release and prevent dough from getting air bubbles.
- After the tomatoes are done marinating spoon the olive oil and tomato liquid onto the crust evenly. If you don’t use all the liquid that is fine, don’t use too much or the crust will become soggy.
- Turn oven down to 450 degrees Fahrenheit. Place pizza crust on stone in oven and allow it to bake for 7-8 minutes.
- Remove the crust from oven and spread pizza sauce evenly on the bottom, then top with the shredded mozzarella cheese.
- Arrange the tomato slices in single layer on top of cheese, then place mozzarella pearl on each slice of tomato.
- Place pizza back on stone in oven and allow it to bake for another 7-8 minutes until cheese is melted.
- Per serving
- Energy: 320 kcal / 1338 kJ
- Fat: 21 g
- Protein: 10.5 g
- Carbs: 24 g
