It may be simple, but sometimes simple is the best! This Margherita Pizza is topped with pizza sauce, fresh mozzarella cheese, and basil, making one of the best pizzas you can make at home!
Simple and fresh is the name of the game! If you love this Margherita Pizza, you’ll also want to check out my Caprese Pizza.
Fresh mozzarella, fresh basil, rich pizza sauce – the combination is perfection. It’s simple and classic, and it is a pizza will always rank high in my book!
Crispy Sourdough Pizza Crust (no Steel Or Stone!)
1: Preheat the oven. If you are using a pizza stone, which I highly recommend, you’ll want the oven to preheat for at least 30 minutes.
4: Bake the pizza: Bake the pizza until the crust is golden and the cheese is melted. This should be anywhere between 8 and 10 minutes, depending on how hot your oven goes. Just keep an eye on it, especially because you are baking at such a high temperature.
Pizza Stone: I have had my pizza stone for years and years and it has held up well. It’s an inexpensive way to up your pizza game.
Arugula Prosciutto Pizza With Balsamic Glaze
Parchment Paper: I talk about this in my pizza dough post, but years ago I started using parchment paper because my husband doesn’t like the texture when you use cornmeal. It’s been a game changer!
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
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Serving: 1 slice , Calories: 258 kcal (13%) , Carbohydrates: 35 g (12%) , Protein: 8 g (16%) , Fat: 9 g (14%) , Saturated Fat: 1 g (6%) , Polyunsaturated Fat: 5 g , Cholesterol: 5 mg (2%) , Sodium: 809 mg (35%) , Fiber: 5 g (21%) , Sugar: 8 g (9%)
The Secret To Using Fresh Mozzarella When Making Pizza
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read MoreEver 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.
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.
Mozzarella Stuffed Pizza Recipe
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.
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 both at our home in Umbria, as well as here in the states, but you can make a pretty good pizza in your kitchen oven. Just ensure that your oven is turned up to its highest temperature and is preheated.
Fresh Mozzarella Pizza
I always make my pizza dough the day before we plan to have pizza to help aerate the dough and improve its flavor. If you do not have time to make your dough, many grocery stores now sell pre-made pizza dough.
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read MoreEver 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.
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.
Mozzarella Stuffed Pizza Recipe
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.
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 both at our home in Umbria, as well as here in the states, but you can make a pretty good pizza in your kitchen oven. Just ensure that your oven is turned up to its highest temperature and is preheated.
Fresh Mozzarella Pizza
I always make my pizza dough the day before we plan to have pizza to help aerate the dough and improve its flavor. If you do not have time to make your dough, many grocery stores now sell pre-made pizza dough.
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