BrokeAss Gourmet

BrokeAss Gourmet

Pizza Margherita

I reside squarely in the fancy pizza camp. I like pizza featuring everything from figs and Brussels sprouts to chorizo and bacon, and I do not apologize for this fact. I see pizza dough as a blank canvas on which I get to experiment with flavor combinations.

That said, there is an old-school combination I often find myself coming back to: the margherita. Simply fresh tomato sauce, fresh mozzarella and fresh basil after baking, it’s a true classic. There are 2 keys to making a perfect pizza margherita: use the freshest ingredients available and be sure to show restraint with them—this is not supposed to be a goopy, overly-cheesy pizza.

  • ingredients
  • flour for dusting Pantry
  • 1/2 recipe pizza dough $1.50 for a whole recipe
  • 2/3 of a 15-oz. can chopped tomatoes, drained $1.50
  • 1 handful fresh basil, chopped, plus more for garnish $1 for a bunch
  • 2 tbsp extra virgin olive oil, plus more for garnish Pantry
  • 2 cloves garlic, chopped Pantry
  • salt and pepper to taste Pantry
  • 2 4-oz. balls mozzarella di bufala (fresh mozzarella), sliced into about 12 medallions $3.50
Total Cost of Ingredients $7.50


Preheat oven to 475 degrees F. Lightly flour a baking sheet or pizza pan and set aside.

On a floured surface, roll out the pizza into a 12” circle. Transfer to the prepared pan and set aside.

Stir together the tomatoes, basil, olive oil, garlic and salt and pepper to taste. Spoon over the pizza dough, leaving a 1/2” border for the crust.

Scatter the cheese medallions over the sauce, spacing evenly.

Bake for 12-15 minutes, or until crust is golden-brown and cheese is bubbly. Top with a light drizzle of olive oil, salt, pepper and a shower of fresh basil.

Cut into wedges and serve.

Serves 2.

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My Ever Changing Moods, on May 13, 01:58 PM, wrote:

That is one beautiful-looking pizza.

Amy @ A Little Nosh, on May 13, 06:10 PM, wrote:

A classic and my very favorite!

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