I love all the fancy and innovative pizzas on the menu at trendy Chicago restaurants, but have to admit that my favorite is still the classic and simple Margherita pizza. It’s all about the fresh ingredients with this pizza, so make sure you get the best quality garlic, mozzarella, and basil! Since it’s summertime, check out a local farmer’s market for the basil and perhaps even the garlic and cheese.
- 1 box Simple Mills pizza dough mix
- 3 tbsp extra virgin olive oil
- 1 can diced San Marzano tomatoes
- 4 cloves garlic
- 8 oz fresh mozzarella cheese
- 1 cup fresh basil
- Salt & pepper to taste
- Preheat the oven to 350F.
- Mince the garlic cloves while the olive oil heats up in a skillet on medium high, and once the oil is hot, add the garlic and sauté for a few minutes. (Make sure they don’t burn!)
- Add 1.5 cups of the diced tomatoes to the skillet, stir, and leave on medium heat. Season with salt and pepper, and stir every minute or so.
- Follow the box instructions and make the pizza dough. Shape the dough on a pizza stone or baking tray covered with parchment paper.
- Bake the pizza dough without any toppings for 5 minutes. While it’s baking, slice the mozzarella into thin discs and julienne the basil
- Remove the pizza dough from the oven. Spread the tomato sauce over the dough, and add the mozzarella discs. Bake for an additional 12-15 minutes.
- When it’s done, sprinkle the julienned basil on top and serve with some red wine!