Pizza Recipes

Margherita Pizza

Margherita Pizza


  • Dough – Purchase some fresh dough from your local pizza shop or make your own. (Seriously…take a ride to the pizza shop). Or, locate a recipe for dough on the internet and spend 2 hours of your life that you will never regain…
  • 1 can peeled San Marzano tomatoes, drained and coarsely chopped in a food processor
  • 1/4 teaspoon oregano, crumbled
  • 2 tablespoons extra virgin olive oil
  • Sea salt and ground pepper
  • 1/2 pound fresh Mozzarella sliced thin
  • 3 to 4 Basil leaves, torn into pieces
  • 1 large garlic clove finely chopped
  • Misc. Pizza stone for the oven. A baking sheet will suffice but the stone makes a huge difference. Also, a pizza peel will help the transfer of the uncooked pizza to the hot stone.


Step 1

Place the dough on a lightly floured surface (pizza peel) and stretch it to fit
within the boundaries for the peel or sheet.

Step 2

Place pizza stone in the oven at 500 degrees allowing approx. 45 minutes to heat.

Step 3

Stir in the oregano and 1 tbls of the olive oil into the tomato sauce and season with salt and pepper.

Step 4

Transfer to the pizza peel and spread a thin layer of the tomato sauce on the dough. Put mozzarella on next without overlapping slices.

Step 5

Drop small garlic pieces sparingly to taste and drizzle with 1 tbls olive oil, salt and pepper.

Step 6

Bake until the bottom is firm and the cheese is melted, about 8 minutes. Remove
from oven and place basil leaf pieces randomly on the pizza and let stand for 3 minutes before serving.

Serves 4-6

Wine Pairing : Zinfandel, Chianti, Sangiovese, Montepulciano,Red Blend

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