Thursday, October 18, 2012

pizza margherita with a twist

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)


  1. Prepare dough on the day or day before. If you are in hurry, you can just change the rising time to 20 minutes. 
  2. Melt butter in the microwave (make sure you cover with paper towel or with microwave safe cover). Add in minced garlic. Mix well.
  3. Cut tomatoes in thin slices. 


  1. Preheat the oven to 450 F. 
  2. (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
  3. Brush the dough with melted butter and garlic.
  4. Spread tomato pizza sauce. 
  5. Drizzle good amount of Cafe Rio dressing [if you are using]
  6. Line with tomatoes, basil, and top with cheese.
  7. Bake for 12 minutes in the preheated oven or until the edges are nice and crispy. 
I like rectangle pizzas


  1.  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. 

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