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Pizza Margherita
  • Prep
  • Total
  • Serving

Pizza Margherita

To the serious pizza purist, perfection is in the simple Neapolitan harmony of the finest ingredients—extra-virgin olive oil, fresh basil leaves, Roma tomatoes and the milky flavor and delicate texture of Fresh Mozzarella Cheese.


  • Pizza Dough, 10 oz.
  • Extra Virgin Olive Oil , 2 Tbsp
  • Roma Tomatoes, Sliced, 2 each
  • Fresh Mozzarella Cheese –Bocconcini, 4 each
  • Basil Leaves, ¼ cup


  1. Place dough on a floured surface, start with a round ball, work dough into a pizza shape,
  2. Beginning on the outside and forming a ½ inch border. Start to work the center and flatten pizza dough to ¼ inch thick.
  3. Brush lightly with olive oil.
  4. Slice Fresh Mozzarella Cheese – Bocconcini into 4 equal parts.
  5. Arrange basil leaves, tomatoes, and slices of Fresh Mozzarella Cheese –Bocconcini onto pizza.
  6. Bake at 500°F degrees for 9-12 minutes, until crust and cheese are lightly browned.

Yield: 1 Pizza

Kitchen Tips

  • For a more wood-fired flavor without the special oven, add distinctive smoky notes to your crust by sprinkling the pizza peel first with toasted flour. To toast, sift flour onto a baking sheet and bake at 450° for 20 to 35 minutes.

Included Products
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