You've loaded your pizza with bacon, tons of veggies, fruit, maybe even fries or noodles. And it always tasted amazing. But there's that one, true pizza you just can't get out of your head: Pizza Margherita. Classic, without much fuss. Those are still the best, right? The base of a good Pizza Margherita consists of thin and crispy pizza dough. It's topped with (of course homemade) tomato sauce, mozzarella and a few fresh basil leaves. A little drizzle of good olive oil on top and BAM, you're in pizza heaven! That's really all you need.
MY TIP:
To get a crispy crust, it's very important to always preheat the pizza stone for at least half an hour. Don't forget! For thin, Italian-style pizza, the ingredient quantities are lower. You only need about 150g of dough and 2 tablespoons of tomato sauce per pizza.
Ingredients
For 2 servings
Equipment
nutritional values per serving
Also check out our video on this
Preparation in 8 steps
Preheat pizza stone in gas grill or oven to maximum heat.
Divide the dough in half.
Shape dough balls into a round pizza on a lightly floured work surface. Leave about 3 cm of edge.
Tear mozzarella coarsely. Wash basil and shake dry.
Dust the pizza peel with flour and slide the pizza dough onto it.
Spread dough thinly from the inside out in circular motions with tomato sauce. Spread mozzarella on top of the tomato sauce.
Bake pizza on the pizza stone in the gas grill or pizza oven for about 3-5 minutes, or in the regular oven for about 10 minutes, until the crust is crispy and the cheese is melted.
Tear basil leaves roughly and spread them on the pizza. Top with salt and olive oil.
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Lena's highlight on the weekend is buttery ribs from the Dutch Oven, crispy pork belly from the grill, and a cold Altbier – no matter the weather. For dessert, a few chocolate bacon cookies are more than welcome. Who needs cupcakes or wonder waffles?! Bacon is the magic word here! In the Burnhard content crew, Lena lives her BBQ dream and takes care of always new recipes and interesting guides.