Pizza Margherita

Pizza Margherita

Fresh mozzarella, San Marzano tomatoes, and basil


Crust Type  

Active Time:

~9 min

Total Time:

~19 min

About this Recipe

As a pizzaiolo, Chef Eric was adamant about creating a pizza that lived up to the highest standards. And sure enough, he did just that. Our dough is made with 00 flour, hand stretched and par-baked in a wood-fired oven. Crispy crust. Melty cheese. Every time. Eat. Repeat.


  • 2 par-baked pizza crusts (10-11 inches round)
  • ½ cup San Marzano tomato puree
  • ¼ oz fresh basil
  • ½ lb fresh mozzarella
  • ¼ cup grated Parmigiano-Reggiano

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper


Brava metal tray

pastry brush (optional)

Nutrition Information

820 calories per serving

Allergens: Milk, Wheat (Gluten)

Nutrition Facts


  • Chef's Picks
  • Lunch
  • Dinner
  • Vegetarian
  • Kid Friendly
  • Bread
  • Italian
  • Metal Tray
  • Pizza
  • Recipes
  • Serves 4
  • Weeknight

  1. step

    Prep pizza crust

    • You can bake only 1 pizza at a time. If you are preparing 2, assemble both (assemble second pizza on a cutting board); then bake one after the other, letting metal tray and Brava cool for 10 minutes in between. If you are baking only 1 pizza, oil just 1 crust and prepare half of the ingredients.
    • Place 1 pizza crust on Brava metal tray. Using pastry brush or your hands, evenly spread 1 tablespoon extra-virgin olive oil over entire crust.
    • Season crust with a pinch of salt and pepper.

  2. step

    Assemble pizza

    • Pour half of tomato puree in middle of crust. Using back of spoon or ladle, spread puree evenly, leaving ½ inch uncovered around edges.
    • Remove half of basil leaves from stems; coarsely tear leaves and sprinkle over tomato puree.
    • Arrange half of mozzarella (about 7 slices) on top.

  3. step

    Slide metal tray into bottom shelf

    • Select “Pizza Margherita” on your Brava touchscreen and follow instructions.

  4. step


    • When your food is done, transfer pizza to cutting board. If you want to bake second pizza, let metal tray and Brava cool for about 10 minutes before proceeding.
    • Sprinkle baked pizza with half of Parmigiano-Reggiano and drizzle with 1 tablespoon extra-virgin olive oil.
    • Cut pizza into slices.