It’s Friday and what better way to celebrate the end of the work week than to have pizza for dinner. I love to have pizza for Friday night dinners, but I’ll be honest, I rarely make pizza. I don’t know why. It’s not hard to make, but I always seem to order it in.
I’ve been making this pizza since I was a newlywed the first time around. I had received a Williams-Sonoma Pizza Cookbook as a gift. Most of the recipes in the book were out of my skill level, but this one was perfect. I adapted it a bit and only use dried basil because that was what I could afford many years ago. I still make it that way. It would be a great flavor enhancement to use fresh basil. Give it a try and let me know how it is!
I love the combination of this Pizza Margherita, the gooey mozzarella cheese, the juicy Roma tomatoes and the hint of basil. I promise this pizza will become a family favorite.
- 1 pizza dough
- 8 oz. mozzarella cheese, shredded
- 3 to 4 Roma Tomatoes, chopped
- 1 handful of fresh basil leaves or a couple of dashes of dried basil
- Salt and freshly ground pepper, to taste
- 4 Tbs. extra-virgin olive oil, divided
- Preheat oven to 450 degrees.
- On top of your prepared pizza dough spread the mozzarella cheese.
- Next, scatter the tomatoes evenly over the cheese.
- Sprinkle the basil, salt and pepper.
- Drizzle 3 tbsp. olive oil over the entire pizza.
- Bake for 10 minutes.
- Reduce the temperature of the oven to 400 degrees and cook for 10 minutes or until the dough is done and the cheese is melted.
- Take out of the oven, drizzle with 1 tbsp. olive oil and then serve.