In Rome on my honeymoon, I fell in love with pizza margarhita. It was a perfect lunchtime meal to share with the Mellow Man. Today, in my everyday light making fancy meals is a luxury. Honestly, just cooking dinner has become a luxury. We have a picky three-year-old, and our nights feel so rush, and adding another task that is complicated to our plate is hard. However, it’s important to come up with some nutritious and yummy to feed the family, and the Mellow Man has gotten very creative with making pizza. It reminds me of our honeymoon. Sometimes we make fresh pizza dough in the bread maker, and sometimes we swing my the bakery section of our local Publix and pick up a ready made dough. While I personally like his homemade dough the best, sometimes that’s not in the cards, and the best way to make an almost homemade pizza perfect is fresh mozzarella. It is so much better than the prepackaged shredded mozzarella on pizzas. My most favorite recipe is an easy sauceless pizza margarhita with fresh mozzarella.
This pizza is best at this time of year when everything is so fresh and especially tasty. And from start to finish, you can have dinner on the table in under 30 minutes. Fresh Pizza is a great activity for the family to do together as well– the monkey loves to help roll the dough and add toppings.
- One pizza dough
- 4-ish Tbsp of Extra Virgin Olive Oil
- 3 Fresh Roma Tomatoes
- Fresh Basil, one small bunch
- 1/2 Tbsp minced Fresh Oregano
- 8 oz ball of Fresh Mozzarella by Stella Cheese
- Pinch of Coarse Salt
- Optional Diced Pepperoni, to taste
Prior to putting on the toppings for this pizza, we precook the pizza dough at 450 degrees for about 5 minutes just to brown and prepare the dough. On the uncooked dough, I spread about 2 tablespoons of extra virgin olive oil before putting it into the oven. We have both a pizza stone and a pizza pan, and they do cook the pizza a little differently. The pan tends to make the crust crispier. For this pizza, we used the pan, but there is no reason if you prefer a thicker, doughier crust that you couldn’t use a stone. The dough is barely brown when it’s removed from the oven.
Then I spread another 2 or so tablespoons of the olive oil on top of the dough, sprinkled the freshly minced oregano, and then piled one Roma tomatoes, and sprinkled about 1/8 cup of diced pepperoni. (A true Pizza Margharita doesn’t have any pepperoni, but we add some because the Monkey likes it– again, it’s totally optional, and otherwise a vegetarian pizza.) Then the Stella Cheese fresh mozzarella was layers generously onto of the the tomatoes, followed by some the basil.
Let the pizza cook at 450, watching closely, it won’t take more than 7 minutes or so because you don’t want anything to burn. We only added half of the basil at the start of the cooking. Right as the pizza comes out of the oven, we sprinkled some more fresh basil on it for a bit more flavor.
So yummy and so easy, and if you are busy growing tomatoes and basil in your garden like many people I know, all you need to do is run to the store and pick up some Stella Fresh Mozzarella Cheese and a pizza dough and you are all set! If you haven’t tried Stella Mozzarella, you can now with this $1 off coupon, just visit this link and print off the coupon.