Recipes

• 1 pizza dough round (store bought or homemade. See below for homemade recipe)
• ½ cup basil chiffonade (stack fresh basil leaves, roll the stack, then slice into feathery 1/4" pieces).
• 1 large garlic clove, minced
• ¼ tsp. dry oregano
• 1 ½ cups canned whole, peeled tomatoes
• 3- 4 oz. fresh mozzarella cheese, thinly sliced
• 1 tbsp. extra-virgin olive oil
• Freshly-ground black pepper and salt, to taste
• 2-3 tbsp. extra-virgin olive oil

Heat wood-fired oven to 700 degrees F.

In a skillet, heat 1 tbsp. olive oil over medium heat, sauté garlic for 1 minute, then add oregano and tomatoes, crushing the tomatoes as you add them to the pan. Boil and stir for 5 minutes or until sauce mixture thickens.

Brush dough with remaining 2-3 tbsp. olive oil, spread Margherita sauce mixture over crust and top with basil chiffonade, mozzarella, light salt and pepper.

Bake for 2-3 minutes, take pizza out and turn it around 180 degrees, and then put it back in the oven for another 2-3 minutes. Cooking time will vary depending on the dough used, dough thickness and the amount of toppings. Your pizza will be done when the crust is crispy and the cheese is melted.

To achieve the perfect airy, crispy and delicious Pizza Margherita, we recommend using a light touch for sauce and toppings and fresh ingredients whenever possible.