La Margherita Heirloom Tomato, Basil, Mozzarella & Marinara Recipe

Activate yeast

In a small bowl, combine the warm water (240 ml), sugar (1 tsp) and active dry yeast (1 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant. If it does not foam, the yeast may be inactive—start again with new yeast.

Make and knead dough

In a large mixing bowl combine the all-purpose flour (3 cups) and fine salt (1 tsp). Make a well in the center, pour in the activated yeast mixture and olive oil (2 tbs). Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60 minutes. (If your kitchen is cool, allow 75–90 minutes.)

Divide and rest

Punch the dough down gently, divide into 4 equal pieces for four individual brunch pizzettas. Shape each piece into a tight ball, cover loosely and let rest 10 minutes to relax the gluten before stretching.

Cook sauce

Heat the extra-virgin olive oil (1 tbs) in a small saucepan over medium heat. Add minced garlic (2 cloves) and sauté 30–45 seconds until fragrant but not browned. Add the crushed tomatoes (1 cup), dried oregano (1 tsp), red pepper flakes (0.25 tsp), sugar (0.5 tsp), salt (1 tsp) and black pepper (0.25 tsp). Stir, bring to a gentle simmer and cook 10–15 minutes to marry flavors and thicken slightly. Remove from heat and let cool to warm temperature before using.

Preheat oven and prep

Place a pizza stone or heavy baking sheet in the oven and preheat to the highest temperature your oven allows (500°F / 260°C or higher) for at least 30 minutes so the stone is thoroughly hot. Lightly dust a pizza peel or an inverted baking sheet with cornmeal (1 tbs) to prevent sticking.

Shape pizzettas

Working with one dough ball at a time, press and stretch each ball into a 6–7 inch round on a lightly floured surface, leaving a slightly thicker rim for the crust. Transfer each stretched dough to the cornmeal-dusted peel or tray.

Top with marinara

Spoon about 3–4 tablespoons of the warm marinara sauce onto each stretched dough and spread in a thin, even layer, leaving the rim bare. Use the full cup of sauce across the four pizzettas.

Add tomatoes and cheese

Slice the heirloom tomatoes (2 each) into 1/4-inch rounds and arrange overlapping slices over the sauce. Tear the fresh mozzarella balls (2 each) into small pieces and distribute evenly across the pizzettas so each has a few pieces of cheese.

Season and oil

Drizzle each pizzetta with a little extra-virgin olive oil (divide 1 tbs across all), sprinkle flaky sea salt (divide 1 tsp across all) and ground black pepper (divide 0.5 tsp across all).

Bake

Slide one or two pizzettas onto the hot stone or baking sheet (don’t overcrowd). Bake 6–8 minutes, rotating halfway, until the crust is golden and charred in spots and the cheese is bubbling. Bake remaining pizzettas the same way.

Garnish

As soon as each pizzetta comes out of the oven, scatter fresh basil leaves (use the 12 leaves from toppings first and finish with extra basil leaves (8 leaves) as garnish) over the hot pizza so the basil wilts slightly. Drizzle with balsamic glaze (1 tbs) if using.

Serve

Let the pizzetta rest 1–2 minutes, slice or serve whole. Serve immediately while crust is crisp and cheese is warm.