We make this divine Italian classic with fresh mozzarella and hand-torn basil leaves. You can also make this Margherita pizza with our Whole Wheat or Thick Crust pizza doughs.
Sliced fresh mozzarella
fresh basil leaves
- Heat oven to 500 degrees F. Sprinkle cornmeal over pizza peel or 2 baking pans.
- Divide dough in half; shape into 2 balls. Roll dough on a floured surface using a floured rolling pin to 12-inch rounds and transfer to the prepared pans.
- Spread with tomato sauce and top with mozzarella. Bake until crust is golden and crisp, about 15 minutes. Scatter with basil leaves and serve.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io