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Nutrition Facts
Serving Size 1 (56g) Recipe makes 6 servings The following items or measurements are not included below: thin pizza crust
Calories 92
Calories from Fat 63		(68%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 436mg		18%
Potassium 105mg		3%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.6g	2%
	Sugars 1.1g
Protein 5.2g		10%
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Margherita Pizza (Pizza Margherita)

Recipe #318298 | 15 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Chef Acosta
Aug 8, 2008

A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and Parmesan cheeses. Perfect with a beer on a hot summer night. I was inspired to try and make this myself after having an delicious version of it at Small Bar in Chicago. Yum!

SERVES 6 , 6 slices (change servings and units)

Ingredients

12 inches thin pizza crust (I use Boboli 12-inch thin crust)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
3-4 large basil leaves, cut into strips
2 small tomatoes, cut thinly
4 ounces mozzarella cheese, shredded
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons parmesan cheese
2 teaspoons crushed red pepper flakes

Directions

1
Preheat the oven to 450°F.
2
Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
3
Next, disperse the finely chopped garlic evenly.
4
Spread the mozzarella cheese throughout the top, but keep it thin.
5
Place the thinly sliced tomatoes across the entire pizza.
6
Lightly salt and pepper the tomatoes with the kosher salt.
7
Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
8
Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
9
Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

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Featured Reviews for This Recipe

From: ceruleanseven

On Jul 7, 2009

Yummy! I just love fresh basil. Very easy, light, and tasty. I will scale back on pepper next time, it sort of stole the show from the tomatoes and basil.

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From: Chef #517198

On Feb 26, 2009

Awsome!!!! Loved it... used fresh mozzarella, roma tomatoes, dry basil and added cayenne pepper to the olive oil...delish!

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From: NcMysteryShopper

On Nov 5, 2008

I decided to try this pizza because I am not fond of pizza/red sauce. I was perplexed when I saw how little of the mozzarella was used and was afraid that it would be bland. I may have used less then 4 ounces of cheese (I just dusted the pizza under the assumption that more would be added to the top. WRONG! LOL!) Quite the contrary, the pizza was delightfully light and I am glad I did not smother it in cheese. I sliced the tomatoes paper thin using a mandolin and i would do it this way again. The red pepper flakes were a fabulous addition. Low in Fat and Vegetarian enough for me! I will be making this one again. Thanks Chef Acosta for posting. My Three Chefs Fall 2008

4 people found this review helpful

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