My husband, (who was not my husband at the time) took me to Bertuccis one night prior to heading out for drinks with friends. And he suggested we order the Margherita Pizza; at the time I thought that unless the “margarita” came frozen in a glass with salt that it couldn’t possibly be worth consuming.
Needless to say, I was wrong and thus began my instant love affair with Margherita Pizzas.
So I’ll admit it… I cheat on the pizza dough. I have made pizza dough from scratch a few times but on a Monday night after a full day’s work it just seems so much easier to just take out the frozen pizza dough that you can find in your local grocery store. I purchase mine from the local Whole Foods. (Just remember that you’ll need to thaw it and let it rise prior to using – cover with olive oil and leave on the counter for a few hours – it’s easier to work with at room temperature). Then you just roll it out and place it on your pizza stone or baking sheet
2 large garlic cloves, crushed
2 tablespoons olive oil
8 fresh basil leaves
1/4 teaspoon sugar
6 ounces fresh mozzarella (I use BelGioiosio which is mozzarella balls packed in water)
- Puree the organic whole tomatoes (including their juice) in a blender.
- Cook crushed garlic in oil in a small pan over medium-low heat for about 2 minutes.
- Chop 4-5 fresh basil leaves into small pieces.
- Add tomato puree, chopped basil, sugar, and a pinch of salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Let the sauce cool slightly.
- Spread the tomato sauce onto your pizza dough.
- Slice your mozzarella into about 1/4 inch thick slices and place over top of your tomato sauce.
Bake at 350 until dough is browned and cheese starts to bubble , approximately 15 – 18 minutes.
Slice remaining basil into slivers and sprinkle over pizza once it is out of the oven (to your taste).