Margherita Pizza

This century-old traditional recipe has become increasingly fashionable with 17.7% growth since 2015* and is projected to continue to grow for casual dining Italian and QSR pizza menus.


*Datassential Menu Trends 2020

Recipe created by Leo Spizzirri, North American Pizza & Culinary Academy

INGREDIENTS

DIRECTIONS

INGREDIENTS

Margherita Pizza Yield: One Pizza
  • 14 oz. Pizza dough ball, slacked
  • 6 oz. Grande Avorio® Fresh Mozzarella, cubed
  • 2 oz. Plum tomato, hand crushed
  • 2 oz. Tomato sauce, prepared
  • 6 Fresh basil leaves
  • Olive oil, to taste
  • Salt and black pepper, to taste

DIRECTIONS

Margherita Pizza
  1. Cut 6 oz. Grande Avorio® into 3/4-inch cubes.
  2. Stretch pizza dough to 14” round.
  3. Blend 2 oz. hand crushed plum tomato with 2 oz. tomato sauce.
  4. Spread the 4 oz. blended sauce evenly over pizza dough. Top with 6 oz. of cubed Grande Avorio® Fresh Mozzarella.
  5. Bake at 500°F for 8 to 10 minutes or until cheese is melted and crust is golden.
  6. Remove pizza from oven and garnish with 6 basil leaves, olive oil, salt and black pepper.