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.
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.
Ingredients
- 1 lb fresh pizza dough, divided into 2 equal portions
- 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
Equipment
Brava metal tray
pastry brush (optional)
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1
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.
- Stretch 1 portion of dough into a 10-inch round 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.
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2
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
Slide metal tray into bottom shelf
- Select “Pizza Margherita” on your Brava touchscreen and follow instructions.
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4
Serve
- 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.
