Name: Margarita Pizza
Yield: Makes one 12- to 13-inch pizza
Ingredients: 2 tablespoons flour, for the work surface; 1 ball Pizza Dough; 1 tablespoon semolina flour, for the pizza paddle; 2 tablespoons olive oil, for brushing the dough; 1/2 cup Tomato Sauce; 8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices); 1/4 cup grated pecorino romano cheese; Salt and freshly ground black pepper; 8 Genovese basil leaves (see Note, following); Extra-virgin olive oil, for drizzling

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Margarita PizzaFrankie Frankeny

This is my go-to pizza. I don't need a lot of bells and whistles, but I need the best of the best ingredients on this kind of pie. A good dough, a great sauce, fresh mozzarella, and basil are really where it's at.

Cooks' Note

Note: Genovese basil is the most common variety in our grocery stores. As alternatives, look for these other basil varieties (or grow them yourself) that are favorites of mine: Greek basil has very small leaves and little bursts of concentrated basil flavor; opal basil has purple leaves that look gorgeous on pizza, with more licorice notes; lemon basil blends the flavor of basil with lemon balm in a very delicious way.

Recipe notes

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Recipe notes

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