KI-generiert — keine medizinische Beratung. Vor dem Kochen prüfen.
Enthält
Milch
Vorbereitungszeit
20 Min
Kochzeit
12 Min
Gesamtzeit
32 Min
Zutaten
Ausstattung
- Pizza stone or steelAlternative: Inverted heavy baking sheet
- Parchment paper
- Pizza peel or large cutting boardAlternative: Rimless baking sheet
★ = Unverzichtbar
Zubereitung
Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.
✓ Kontrollpunkt: Oven reaches full temperatureCrush San Marzano Tomatoes by hand into a bowl with 1 tsp salt. Stretch dough to 12-inch circle on parchment.
✓ Kontrollpunkt: Dough is thin in center with thicker edgeSpread tomato sauce evenly, leaving 1-inch border. Top with torn Fresh Mozzarella and drizzle Extra Virgin Olive Oil.
✓ Kontrollpunkt: Even coverage without overloading centerSlide pizza onto hot stone. Bake until crust is golden and cheese bubbles.
✓ Kontrollpunkt: Blistered crust edges and melted cheese with light browning💡 Tipp vom Chef: Rotate halfway for even cookingRemove from oven, add torn Fresh Basil Leaves, and rest 2 minutes before slicing.
✓ Kontrollpunkt: Basil wilted slightly and aromas released
Nährwerte
(pro Portion)
480
Kalorien
18g
Eiweiß
62g
Kohlenhydrate
18g
Fett
3g
Ballaststoffe
Aufbewahrung
Kühlschrank: 2 Tage
Best eaten immediately. Reheat in 400°F oven for 5 minutes.
Aufwärmen: Avoid microwave to prevent soggy crust. Use hot oven or skillet.
Variationen
- Spicy Margherita: Add red pepper flakes and sliced chili with the basil
- Extra Cheese Margherita: Add grated Parmigiano-Reggiano before baking
- Garlic Margherita: Rub crust with raw garlic clove after baking
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