Name: Margherita Pizza
Prep time: 20 min
Cook time: 20 min
Ingredients: Nonstick spray; All-purpose flour (as needed to roll out the dough); 2 cups Marinara sauce (use more or less as needed ); 1 lb Pizza dough (store bought dough or us home made dough (see recipe in menu)); 6 oz Fresh mozzarella (sliced thin); 6 oz Pepperoni (sliced thin); 2 tsp Fresh basil (chopped, or more if needed); 1 tsp Red pepper flakes (optional)

Margherita Pizza

(yields 8 slices or 4 servings based on 2 slices per serving)

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Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 683kcal

Equipment

Rolling Pin
pizza stone or baking sheet

Ingredients

Nonstick spray
All-purpose flour as needed to roll out the dough
2 cups Marinara sauce use more or less as needed
1 lb Pizza dough store bought dough or us home made dough (see recipe in menu)
6 oz Fresh mozzarella sliced thin
6 oz Pepperoni sliced thin
2 tsp Fresh basil chopped, or more if needed
1 tsp Red pepper flakes optional

US Customary - Metric

Instructions

**If using home made dough that has been refrigerated over night or for an extended period of time let it sit out room temperature for 30 to 60 minutes prior to using.
Preheat the oven to 425°F.
Lightly grease a baking sheet or whatever kind of flat oven safe baking pan you are using to cook the pizza in, with non-stick spray.
(If using a pizza stone lightly sprinkle with semolina flour or corn meal to prevent the dough from sticking do not use spray or oil)
Clean and dry the counter well (make sure your hands are dried well before working with the dough). Sprinkle the counter with flour, place the dough on top of the flour, coating each side so the dough doesn't stick. Begin rolling out the dough using a rolling pin to stretch the dough to fit the baking sheet or pan you are using. Make sure it is being stretched evenly and avoid creating thin spots (if the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking).
Gently place the dough on the baking sheet or pan. Evenly spread a layer of sauce on the dough, leaving about an inch of dough without sauce around the edge. Evenly spread the mozzarella and pepperoni over the sauce.
Bake the pizza in the oven for 10 minutes, then rotate the pan and bake until the crust is golden brown on the bottom, crispy and the cheese is melted (approximately 8-10 minutes more).
Let the pizza sit for 2-3 minutes before cutting. Sprinkle with basil, salt, cracked black pepper, and red pepper flakes if desired.
Cut into slices and serve.

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