Margherita Pizza
Make the Moment
Perfect before a night out with the girls
Villa Maria Private Bin Rosé matched with Margherita Pizza
Ingredients
TOMATO SAUCE
- 2 tablespoons olive oil
- 2 cloves, finely chopped garlic
- 1 x 400g canned crushed tomatoes
- 1 teaspoon sugar
- 1 finely chopped onion
- 3 tablespoons tomato paste
- 1⁄2 teaspoon dried oregano or herbs
PIZZA AND TOPPINGS
- 1 punnet, halved cherry tomatoes
- 1⁄4 cup grated parmesan
- 1 – 1 1⁄2 cups grated or shredded mozzarella
- 1 cup, torn basil leaves
PIZZA BASES – PURCHASE 4 PIZZA BASES (OR MAKE YOUR OWN)
Method
- Preheat oven to 200°C. If you have them, place two pizza stones on separate shelves in the oven to preheat.
- Alternatively preheat 2 oven trays. Get them really hot (this helps the bases crisp up on the bottom).
- Heat olive oil in a medium fry-pan on medium heat. Sauté onion and garlic until soft, 3-4 minutes. Add tomato paste, crushed tomatoes, dried herbs and sugar. Simmer, uncovered, stirring occasionally, for 10-12 minutes until sauce is thick and the consistency of chutney. Season to taste with salt and pepper.
- Place each pizza base on a sheet of baking paper so that you can lift the pizzas easily once the toppings are on. Spread half of the tomato sauce on each pizza base.
- Arrange cherry tomatoes on each pizza. Sprinkle over mozzarella and parmesan.
- Carefully transfer the pizzas with baking paper to hot pizza stone or oven tray. Cook for 12-15 minutes until pizza bases are crisp and cheese has melted. Scatter over fresh basil leaves.
