Alex Lau
Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
Recipe information
Yield
Makes one 9–10” pizza Servings
Ingredients
1
10” parbaked pizza crust
¼
cup strained tomatoes (preferably Pomi)
3
ounces fresh mozzarella, preferably buffalo, cut into 6 slices
1
tablespoon extra-virgin olive oil
6
large fresh basil leaves
Need to make a substitution?
Preparation
Heat broiler with rack in top position; place sheet of foil on rack below to catch any drips. Transfer crust to a baking sheet or pizza peel. Spread tomatoes over crust, leaving a 1/2” border, then top with cheese. Slide pizza onto rack and broil, checking often, until cheese is melted and bubbling and crust is charred and blistered in spots, 6–8 minutes. Using a pair of tongs, remove pizza from oven; drizzle with oil and top with basil leaves.