Pizza Margherita

basil mozzarella pizza tomato

Mario Batali, Otto, NYC

Makes one 9–10” pizza Servings

Source

Ingredients

1 10” parbaked pizza crust

¼ cup strained tomatoes (preferably Pomi)

3 ounces fresh mozzarella, preferably buffalo, cut into 6 slices

1 tablespoon extra-virgin olive oil

6 large fresh basil leaves

Method

Heat broiler with rack in top position; place sheet of foil on rack below to catch any drips. Transfer crust to a baking sheet or pizza peel. Spread tomatoes over crust, leaving a 1/2” border, then top with cheese. Slide pizza onto rack and broil, checking often, until cheese is melted and bubbling and crust is charred and blistered in spots, 6–8 minutes. Using a pair of tongs, remove pizza from oven; drizzle with oil and top with basil leaves.