Margherita pizza

You don't have to be vegetarian to feel the draw of a classic margherita over rich and heavy meat pizzas. Essentially topped with just passata, mozzarella and fresh basil, the key is in sourcing the best ingredients.

Margherita pizza Credit: Kitti Gould

• serves

  1-2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1 store-bought pizza base
• 200 ml passata
• 1 tsp dried oregano
• 2 garlic cloves, minced
• salt and pepper, to taste
• 150 g cherry tomatoes, halved
• 250 g bocconcini or sliced mozzarella, sliced
• 1 handful basil leaves
• extra virgin olive oil, for drizzling

Instructions

1. Preheat a fan forced oven to 220˚C. Place a pizza tray inside to heat up.
2. Place the pizza base on preheated tray and bake for 4 minutes. Remove and cool slightly.
3. Spoon the passata onto the centre of the base and spread evenly, leaving a border. Scatter with oregano and garlic, then season to taste.
4. Scatter with cherry tomato halves and cheese. Season again, then place on the preheated pizza tray and bake for 7 – 8 minutes or until golden and bubbling. Scatter with basil leaves, drizzle with a little oil and cut into slices to serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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Watch The Full Episode Here

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