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Recipe: Pizza Margherita || Photo: Melina Hammer for The New York Times
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Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce

Pizza Margherita by Sam Sifton; much simpler margherita pizza; substitute coconut oil for olive oil; wait 24 hours to eat fresh yeast bread

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Recipe: Pizza Margherita || Photo: Melina Hammer for The New York Times

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NYT Cooking: Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil ...

Pizza Margherita

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The classic pizza recipe from Naples, the Margherita Pizza. Using only fresh, simple ingredients (tomatoes, basil, fresh mozzarella) and a homemade dough recipe, this is one meal your family won't soon forget.

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Recipe: Pizza Margherita || Photo: Melina Hammer for The New York Times

NYT Cooking

Pizza Margherita


clock
15 minutes
Ingredients
∙ Serves 2
Produce
  • 4 Basil, leaves
Condiments
  • 3 tbsp Tomato sauce
Baking & Spices
  • 1 12-inch round of pizza dough, round
Oils & Vinegars
  • 1 Olive oil, Extra-virgin
Dairy
  • 2 3/4 oz Mozzarella, fresh

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