The most popular food ever created - the Margherita pizza. It's a simple combination, tomatoes, mozzarella cheese and basil. And of course, Colavita Olive Oil! And while makeup is simple, the final dish is indisputably supreme. You’ve probably had it a million times, except now you get to make it yourself. A true Neapolitan Margherita is cooked in a wood-fired oven at temperatures over 900°F. While most of us don't have access to that kind of heat, we will show you how to make a delicious substitute in your home oven.
Heat the oven to 500°F . If using a pizza stone, allow the stone to heat up along with the oven for at least a half hour before baking on it. If you're not using a pizza peel, line a baking sheet with parchment paper and drizzle the paper with Colavita olive oil.
Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. If using the baking sheet, stretch your dough directly onto the prepared baking sheet.
Using a spoon, dollop the crushed tomatoes directly from the can onto the dough. If using whole tomatoes, give them a whirl in your food processor and then spoon onto the dough.
Place the mozzarella over the tomatoes, distributing evenly around the pizza surface.
Drizzle with Colavita Extra Virgin Olive Oil and season with salt.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and garnish with fresh basil. Serve!
Servings 4