Classic Margherita Pizza with Buffalo Mozzarella and Fresh Basil Recipe

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Lisa Clark Everyday

  • Yield: 2 Medium pizzas
  • Preparation Time: 15 Minutes
  • Cooking Time: 15 Minutes


  • 100 g semolina, for rolling the pizza bases
  • ¼ quantity Basic Bread Dough
  • 125 ml Basic Tomato Sauce
  • 80 g buffalo mozzarella, torn
  • Salt and freshly ground black pepper
  • Pinch of sugar
  • 20 g fresh basil leaves
How to Make It
  1. Preheat the oven to 220 °C.
  2. Dust a work surface with the semolina. Divide the dough into two equal portions and roll as thinly as possible. Do not worry if the bases are not perfectly round.
  3. Place the rolled bases onto baking trays and bake for 3–5 minutes. Remove from the oven and pop any air pockets with a fork.
  4. Divide the tomato sauce between the two bases, and top with the mozzarella.
  5. Season well with salt and pepper and sprinkle with a little sugar.
  6. Return to the oven for 7–10 minutes or until the cheese is bubbling hot and crispy.
  7. Top with the fresh basil and serve piping hot.

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