We used to get super loaded pizzas like 'meat lover' or 'Hawaiian'. But when we were in San Jose, our friends introduced the pizza place, A Slice of New York and that's where we fell in love with pizza margherita. It's the perfect combination of tomatoes, basil and cheese. This time, we made it with a drizzle of (leftover) Cafe Rio salad dressing, which turned our really really good.
Ingredients (for 2 medium pizza):Pizza dough - click Here
Classico Fire Roasted Pizza Sauce
Roma tomatoes - 4
Fresh basil leaves - as much as you want (or around 6-8 leaves per pizza)
Mozzarella cheese - as much as you want
Cafe Rio Salad dressing [optional] - if you have any leftovers
Garlic - 4 cloves (minced)
Butter - 4 TBS (melted)
- Prepare dough on the day or day before. If you are in hurry, you can just change the rising time to 20 minutes.
- Melt butter in the microwave (make sure you cover with paper towel or with microwave safe cover). Add in minced garlic. Mix well.
- Cut tomatoes in thin slices.
- Preheat the oven to 450 F.
- (If you are like me and not skilled to toss the pizza dough) Use a rolling pin and roll out the dough to 3mm thick for nice thin crust. **See TIPS
- Brush the dough with melted butter and garlic.
- Spread tomato pizza sauce.
- Drizzle good amount of Cafe Rio dressing [if you are using]
- Line with tomatoes, basil, and top with cheese.
- Bake for 12 minutes in the preheated oven or until the edges are nice and crispy.
|I like rectangle pizzas|
- Serve with nice side of salad.
- I don't have pizza stone, so I used my rectangle baking sheet with silicon baking mat. I roll the dough directly on the silicon mat. I usually make rectangle shape pizzas.