Mozzarella Pizza Recipe

Sometimes you just need a slice of pizza, and thats where this Fresh Mozzarella and Pepperoni Pizza comes in! Creamy, fresh mozzarella slices melt perfectly into the crispy pepperoni so that each bite is loaded full of flavor and stringy cheese. A dinner recipe that only requires a few, simple ingredients and a little cooking time.

We are classic pepperoni lovers here in our house. For this recipe, I splurged a little bit and got fresh pepperoni slices cut from my local grocery store deli. There’s typically not a big difference in pricing from buying it already sliced and packaged to freshly slice, so I think its definitely worth it! A little trick to set your pizza apart from your typical pie. The freshly sliced pepperoni slices are a little bit thiner and get beautifully crispy as the pizza bakes away. Try to resist eating all the pepperoni off the pizza before you serve it!

Using a store-bought pizza dough is a big time saver when it comes to this recipe. I love to get mine from Trader Joe’s as they are really good pizza doughs for only a couple dollars. Plus, isn’t going into Trader Joe’s the best? You always find something new that becomes a favorite. Just try to keep me away from the dark chocolate peanut butter cups – I dare you. But, if you love to make your own pizza dough or have a favorite recipe up your sleeve, definitely use it!

Margherita Pizza With Tomato, Mozzarella And Basil Recipe

After the pizza dough is rolled out, topped with sauce, fresh mozzarella, pepperoni slices and baked until golden brown and bubbly, fresh basil is the finishing touch. Not only does it add another pop of color, but the basil helps give this decadent pizza a bit of brightness. It’s a classic combo that you can’t go wrong with!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @ or using # so that I can see your fun pictures 🙂

Look no further than your inbox. We’ll send you ideas to help you put delicious meals on your table. Or dessert in bed. No judgment either way.This pizza has a similar flavor profile and ingredients to Caprese Pizza. You’ll also want to make sure to try the bite-sized version: Mini Margherita Pizzas.

Margherita Pizza Recipe

Some common characteristics between each type include a higher amount of tomato sauce than cheese, the use of fresh and all-natural ingredients, and a soft thin crust peppered with golden brown bubbles.

Traditional margherita pizza is topped using san marzano tomatoes (both sauce & sliced), sliced fresh mozzarella cheese, and fresh basil, then topped with a drizzle of olive oil after it has been baked.You can then sprinkle on salt and black pepper to taste.

With our homemade pizza dough, this looks like a fancy restaurant-quality slice but is effortless to make. It is by far one of my favorites, so be sure to give it a go!

Buffalo Mozzarella And Tomato Pizza

PREP. Preheat the oven to 500°F. We like to use a pizza stone and throw this in while the oven is preheating for at least 15 minutes.

SAUCE & DOUGH. Make the homemade pizza sauce and the homemade pizza dough if going homemade. If you are using store-bought for both, you can skip this step.

ROLL. Roll out the pizza dough on a lightly floured surface to about 14-15 inches in diameter. **If you want more of a crust, be sure to fold in the outside edges of the pizza dough before adding sauce and toppings.

Prosciutto Mozzarella Pizza

BAKE. Bake for about 5 minutes, then rotate the pizza and bake an additional 7-8 minutes or until the crust is golden and the cheese is melted. Garnish with fresh basil leaves and olive oil.

Pizza pan. Using a pizza stone is my first choice, but any pizza pan will work. Just be sure to cook in a very hot oven and consider blind baking the crust.

Blind baking is great for making sure that the center of the crust cooks and doesn’t get soggy. This is especially helpful when using ingredients that tend to weep like mozzarella and tomatoes. Shape the dough and bake it for about 6 minutes without topping it. Remove the dough from the oven, add the toppings, then continue baking until the pizza is cooked.

Pizza With Hot Soppressata, Mozzarella, Chiles, And Honey Recipe

Freezer pizza. There are a lot of great things about this homemade margherita pizza and one of them is that you can put it in the freezer to be baked later, but since tomatoes don’t thaw well you will want to save them to add until you’re ready to bake.

Blind bake a plain pizza crust for 6-8 minutes. Allow the pizza to cool a little and add the sauce and cheese and then place it into the freezer. Once frozen solid, wrap the pizza with plastic wrap and then again with aluminum foil. Freeze for 4-5 months. Remove packaging and thaw, add fresh tomatoes and basil then bake.

STORE leftover pizza in foil in the fridge for 2-3 days. You can also freeze it for 1-2 months. Simply wrap each piece with plastic wrap and again with foil for 1-2 months. Reheat in the microwave or oven.

Caprese Pizza With Tomato, Basil, And Mozzarella

Due to the fresh tomatoes and fresh mozzarella, which both contain moisture that can leak out during the baking time, this type of pizza is naturally wetter than a standard pizza. To help make sure it’s not too soggy, drain the tomatoes and cheese as much as possible before adding them to the pizza. Blind baking the crust is another way to ensure a fully cooked crust.

Traditional margherita pizza uses san marzano tomatoes which is a low moisture plum tomato. Another plum tomato that you may be more familiar with and that can be used on margherita pizza is roma tomatoes.

Freezer pizza. You can put it in the freezer to be baked later , but since tomatoes don’t thaw well you will want to save them to add until you’re ready to bake.

The Easiest Summer Pizza Recipe| Fresh Tomato & Mozzarella Pizza

Calories: 213 kcal , Carbohydrates: 30 g , Protein: 10 g , Fat: 7 g , Saturated Fat: 3 g , Cholesterol: 17 mg , Sodium: 625 mg , Potassium: 140 mg , Fiber: 1 g , Sugar: 5 g , Vitamin A: 466 IU , Vitamin C: 5 mg , Calcium: 114 mg , Iron: 2 mg

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!Ever since I cut into my first ball of burrata cheese and saw the creamy curds ooze out I have been in love with this cheese. Burrata originally originated in Puglia and consists of an outer shell of mozzarella that surrounds a center of curds and cream. The flavor of the curds has just a very subtle tang, and the texture is smooth and oh so creamy.

Prosciutto, Basil & Mozzarella Pizza

While we were in Umbria this summer, I spotted a pizza on the cover of a magazine, and I was obsessed with making it. The pizza was a simple Margherita pizza which is basically tomato sauce, mozzarella, and basil pizza, but what made this pizza special is that as soon as you take the pizza from the oven, you spoon some of the creamy burrata curds over the pizza.

The heat of the pizza warms the burrata without truly cooking it, so the pizza has a creamy, cheesy topping. Although burrata cheese used to be almost impossible to find in the states, it is now much more readily available. I even just bought some from Trader Joe’s, although I have yet to taste it.

This pizza truly is special, despite the fact it is quite easy to assemble and uses just a few ingredients. When you are using simple ingredients as I do in this pizza, you must ensure that they are of the very best quality. I prefer to use either Mutti or Pomi brand tomatoes for my pizza sauce, and we like our sauce to have a very fresh flavor like the pizza sauce in Italy, so I do not cook it.

Fresh Tomato Pizza With Oregano And Mozzarella

To find out if your brand of tomatoes is a good choice, taste it right from the can. It should taste like fresh, ripe tomatoes with no sour taste. The mozzarella should be a fresh one, sold in balls, and if at all possible, I’d suggest using buffalo mozzarella. The burrata is the star of this pizza so it really cannot be substituted with anything else.

Of course, the basil needs to be fresh as well. You do not want to be using dried basil from a jar for this pizza! We are lucky enough to have a pizza oven

Posted by bankkong639

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