Margherita Pizza (Pizza Margherita)

Chef Acosta's Note:

A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and Parmesan cheeses. Perfect with a beer on a hot summer night. I was inspired to try and make this myself after having an delicious version of it at Small Bar in Chicago. Yum!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6

Yield: 6.0 slices

• 12 inches thin pizza crust (I use Boboli 12-inch thin crust)
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves , finely chopped
• 3 -4 large basil leaves , cut into strips
• 2 small tomatoes , cut thinly
• 4 ounces mozzarella cheese , shredded
• 2 tablespoons parmesan cheese
• salt and pepper , to taste

Optional

• crushed red pepper flakes , to taste

Directions:

1. Preheat the oven to 450°F.
2. Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
3. Next, disperse the finely chopped garlic evenly.
4. Spread the mozzarella cheese throughout the top, but keep it thin.
5. Place the thinly sliced tomatoes across the entire pizza.
6. Lightly salt and pepper the tomatoes with the kosher salt.
7. Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
8. Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
9. Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

Reviews

[truckerboo]

This was absolutely amazing. Made as directed with homemade dough. Would not change a thing. The 4 ounces of cheese was just perfect. I was concerned it wouldn't be enough but decided not to add more. I'm glad I didn't. This is a new favorite and will be made often. Thanks for sharing.

[ceruleanseven]

Yummy! I just love fresh basil. Very easy, light, and tasty. I will scale back on pepper next time, it sort of stole the show from the tomatoes and basil.

[NcMysteryShopper]

I decided to try this pizza because I am not fond of pizza/red sauce. I was perplexed when I saw how little of the mozzarella was used and was afraid that it would be bland. I may have used less then 4 ounces of cheese (I just dusted the pizza under the assumption that more would be added to the top. WRONG! LOL!) Quite the contrary, the pizza was delightfully light and I am glad I did not smother it in cheese. I sliced the tomatoes paper thin using a mandolin and i would do it this way again. The red pepper flakes were a fabulous addition. Low in Fat and Vegetarian enough for me! I will be making this one again. Thanks Chef Acosta for posting. My Three Chefs Fall 2008