Gluten Free Recipes/ Vegetarian Recipes

Margherita Pizza

Margherita Pizza

here is nothing better than visiting Italy and drinking a bottle of Giacomo Conterno Barolo Monfortino in the company of friends. The wine is aged in casks for years and has a deep, mineral flavor with wild berry and spices. It would be phenomenal paired with grilled lamb, ravioli or a homemade margherita pizza! MAKES FOUR 10? PIZZAS if using Naples-style pizza dough Or use a GLUTEN FREE pizza dough recipe!
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  • 1 Naples-style pizza dough recipe or a gluten free pizza dough recipe or your own
  • flour (, for dusting)
  • 1 Naples-style pizza sauce or use the one I have listed below and double it
  • 1 lb . fresh mozzarella (, thinly sliced)
  • 16 fresh basil leaves
  • Olive oil (, to taste)
  • 2 Fresh organic tomatoes (, thinly sliced or diced)

For the sauce

  • (may need to be doubled depending on how much sauce you like)
  • 2 T extra virgin olive oil
  • 4 cloves garlic (, peeled and left whole)
  • 1 28 oz can of whole peeled tomatoes with their juice ((I use San Marzano))
  • 1 teaspoon coarse salt
  • Heat the oil in a medium pot over medium heat with the garlic. Add the tomatoes and their juice and salt and bring to a boil. Lower the heat and let the sauce simmer for 1 hour. Cool to room temperature and puree in the blender.


  • Place a pizza stone under the broiler, I like Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
  • ; heat for 30 minutes.
  • Working in 4 batches, dust 1 ball dough with flour. Using your fingertips, press dough into a 10? circle about ¼” thick, leaving a 1? crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ?” thick; transfer to a flour-dusted pizza peel.
  • Spread ½ cup sauce over dough, and distribute a quarter each of the cheese and basil leaves. Spread thin tomato slices and drizzle with olive oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.


Image Credit 1:  Saveur Magazine  Recipe slightly adapted
Image Credit 2:  Lissa

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