Pizza Margherita

Extra Virgin
  • 1 pkg (1 lb) store-bought pizza dough
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • 4 ripe plum tomatoes, cut into thin slices
  • 2 cups diced fresh fior di latte mozzarella cheese
  • 1/2 tsp fine sea salt
  • 12 fresh basil leaves
    • Preheat oven to 400ºF. On lightly floured work surface, roll out dough into 13-inch round. Transfer to lightly oiled 12-inch pizza pan. Brush dough with 1 tbsp olive oil; arrange tomato slices over top. Sprinkle with cheese and drizzle with remaining olive oil. Sprinkle with salt.
    • Bake pizza for 15 to 18 minutes or until edges begin to brown slightly and underside is golden. Remove pizza from oven; let cool slightly. Cut into wedges. Sprinkle basil over top.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    5 min


    Cook Time

    15 min


    Total Time

    20 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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