Sheet Pan Pizza Margherita

Adapted from Mario Batali for Bon Appetit

Ingredients

4-6 Servings

• 1 lb pizza dough (I like frozen Pastaworks dough from Providore)

• 1 T extra-virgin olive oil + pinch salt

• 1/4 - 1/2 - cup tomato sauce or strained canned tomatoes

• 1/2 t dried oregano

• 1 ball fresh mozzarella, preferably buffalo, cut 1/4” thick

• 9 large fresh basil leaves

• grated parm + chili flake for topping (very optional)

Preparation

Preheat oven to 475 degrees. Stretch pizza dough to fit sheet pan. Drizzle with olive oil and pinch salt. Par bake for 8-12 minutes, depending on your oven temp… should be light -medium brown around edges and light in color in the middle (but you can tap it). Remove from oven, heat broiler. Spread tomatoes over crust, leaving a 1/2” border, then top with mozzarella. Place 4-6” under broiler, checking often, until cheese is melted and bubbling and crust is dark brown, 6–8 minutes. Drizzle with oil and top with basil leaves, (and parm + chili flake if desired)