Margherita Pizza (Pizza Margherita)

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!

• Ready In: 15 mins
• Serves: 6
• Yields: 6 slices

Ingredients

• 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!