How do I create a white pizza margherita?

Experience the simplicity and freshness of Italy with our 'White Pizza Margherita' recipe! It's like a slice of Naples right in your own kitchen.

You'll need

Items needed to answer the question, How do I create a White Pizza Margherita. Items include: Pizza dough Olive oil Minced garlic Mozzarella cheese Fresh tomatoes Fresh basil leaves Salt Pepper

Pizza dough 1 pound (450g)
Olive oil 2 tablespoons
Minced garlic 2 cloves
Mozzarella cheese 8 ounces (225g), shredded
Fresh tomatoes 2 medium-sized, thinly sliced
Fresh basil leaves A handful, torn
Salt To taste
Pepper To taste

Take note
Please be careful when handling hot pizza and remember to use caution when using sharp utensils and hot ovens.

1

Prepare the Pizza Dough

Start by preparing the pizza dough. You can either make your own dough from scratch or buy pre-made dough from your local grocery store. If making your own, combine flour, yeast, salt, olive oil, and water in a bowl. Knead the dough until it becomes smooth and elastic, then cover it and let it rise for about an hour.

2

Preheat the Oven

Preheat your oven to 475°F (245°C). It's important to preheat the oven so that the pizza cooks evenly and gets a nice crispy crust.

3

Assemble the Pizza

Roll out the pizza dough on a lightly floured surface to your desired thickness. Place the rolled out dough on a baking sheet or pizza stone. Drizzle olive oil over the dough and spread it evenly with the back of a spoon. Next, sprinkle minced garlic over the olive oil. Add shredded mozzarella cheese on top, leaving a small border around the edges. Finally, arrange thinly sliced fresh tomatoes and torn fresh basil leaves on the pizza.

4

Bake the Pizza

Carefully transfer the assembled pizza into the preheated oven. Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

5

Serve and Enjoy

Remove the pizza from the oven and let it cool for a couple of minutes. Slice it into wedges and serve it hot. Feel free to top it off with some extra torn fresh basil leaves and a sprinkle of salt and pepper. Buon appetito!