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    You are in: Home / Recipes / Margherita Pizza (Pizza Margherita) Recipe
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    Margherita Pizza (Pizza Margherita)

    Margherita Pizza (Pizza Margherita). Photo by d1ckyh

    1/3 Photos of Margherita Pizza (Pizza Margherita)

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    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!

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    Serves: 6



    Units: US | Metric



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

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    Ratings & Reviews:

    • on March 23, 2011


      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.

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    • on July 07, 2009


      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.

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    • on November 05, 2008


      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

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    Read All Reviews (13)


    Nutritional Facts for Margherita Pizza (Pizza Margherita)

    Serving Size: 1 (55 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 91.1
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 3.1 g
    Cholesterol 16.4 mg
    Sodium 145.9 mg
    Total Carbohydrate 2.0 g
    Dietary Fiber 0.4 g
    Sugars 1.0 g
    Protein 5.2 g

    The following items or measurements are not included:

    thin pizza crust

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