RECIPE: Roberta's Margherita Pizza and Cookbook Giveaway | Edible Brooklyn

Updated at: Thu, 17 Aug 2023 11:32:19 GMT

Step 1

Preheat the oven to the highest temperature possible. Place a pizza stone or tiles in the middle rack of the oven and let it heat up for 1 hour.

Step 2

Put the sauce in the center of the dough round and use the back of a spoon to spread it evenly over the pizza, stopping about half an inch from the edge. Drizzle a little olive oil over the sauce and scatter the basil on top. (We put the basil under the cheese so that the heat from the wood-fired oven doesn’t incinerate it. If you prefer, you can scatter it over the cheese, but we’ve grown to like it this way.)

Step 3

Break the mozzarella into several large chunks and distribute it over the pizza. Bake the pizza until the crust is golden brown and bubbly.

Step 4

Drain the tomatoes and discard the juice (or use it for Bloody Marys). Use an immersion blender or a regular blender to puree the tomatoes until almost smooth.

Step 5

Add a splash of olive oil and a pinch of salt, blend until smooth, and taste. Add more olive oil and salt to taste, if needed, but keep in mind that the sauce will reduce a little bit when it’s baked on a pizza, so it will only get saltier. The sauce will keep in the refrigerator for up to a week, and up to 6 months in the freezer.

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