Margherita Pizza with Basil Oil
This is a take on the classic Margherita pizza with an elevated twist using a basil and parmesan oil to finish. The margherita is about minimal ingredients but making sure they’re the best quality starting with Mutti Pizza Sauce Classica!
2h 25 min (COOK TIME: 15 min / PREP TIME: 10 min / PASSIVE TIME: 2h)
Easy
Ingredients
Pizza Dough
-
250
g
00 flour
-
7
g
dried yeast
-
5
g
table salt
-
175
ml
lukewarm water
-
2
tbsp
extra virgin olive oil
Toppings
-
2
tbsp
extra virgin olive oil
-
1
bunch
basil
(leaves picked)
-
1/2
cup
extra virgin olive oil
-
40
g
crumbled parmesan cheese
-
280
g
Mutti Pizza Sauce Classica
-
2
fresh buffalo mozzarella
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Margherita Pizza with Basil Oil: Method
Pizza Dough
- To make the pizza dough, place the flour and yeast in the bowl of a stand mixer, fitted with a dough hook and turn to low speed. Dissolve the salt in the lukewarm water and add the oil, gradually add to the bowl of the mixer until combined.
- Increase the speed to medium-high and knead for 5-7 minutes or until the dough is smooth. Transfer the dough to a lightly oiled bowl. Lightly oil the top of the dough and cover the bowl with a damp cloth. Set aside in a warm place for 2 hours or until doubled in size.
- Divide into 2 portions (for large pizzas) and set aside covered for a further 30 minutes.
Toppings
- Preheat the oven to 260C fan forced (or the highest your oven can go). Place half the basil leaves into a food processor with the olive oil and parmesan. Season with salt and pepper and process until finely chopped. Set aside.
- Press the dough out on large pizza trays. Top with Mutti Classica Pizza Sauce, remaining basil leaves and tear over the mozzarella. Cook pizza’s until the toppings are bubbling, this could take anywhere from 10-15 minutes depending on the oven. Drizzle over the basil oil and serve.
