Margherita Pizza originated in Naples, Italy. As the legend goes, the Neapolitan Pizza maker Raffaele Esposita created the “Pizza Margherita.” The pizza was served to honor the Queen Consort of Italy, Margherita di Savoia in 1889. It was garnished with white mozzarella, red tomatoes and green basil, the colors of the Italian flag.
This Heirloom Tomato Margherita is an updated version of the classic. It’s a little more colorful, using juicy heirloom tomatoes that burst with every bite, and Pastorelli’s thin, crispy crusts, which give it an extra crunch.
- 1 Pastorelli Pizza Crust
- 4oz Pastorelli Italian Chef Pizza Sauce
- Handful of fresh heirloom cherry tomatoes, halved
- 1 Ball buffalo milk mozzarella
- Bunch of basil
- Red Chili Flakes for seasoning
Fist, preheat oven to 400 degrees Fahrenheit.
Then spread the pizza sauce evenly on the pizza crust. Make sure to get the sauce very close to the edge.
Next, arrange the cheese, then the tomatoes over the pizza.
Pop in the oven for about 10 minutes, until the crust is golden brown. The cheese will start to bubble.
Finally, garnish with fresh basil and chili flakes and serve immediately.