Classic Margarita Pizza
Pair with Sauvignon Blanc or Pinot Noir
From J. Cage Chef, Nick Stegner
5 oz. Pizza Dough, rolled into a 10-inch pizza skin
⅓ cup San Marzano Crushed Tomato
6-8 Fresh Mozzarella Pearls (cherry size)
2 large Basil Leaves, chiffonade
Red Chili Flakes (to taste)
Extra Virgin Olive Oil (to taste)
Salt (to taste)
Preheat the oven and pizza stone to 500°F or broil.
On a lightly floured pizza peel or flat baking sheet, place 10 inch pizza skin and top with San Marzano crushed tomatoes and 6-8 fresh mozzarella balls, torn in half. Sprinkle with red chili flakes, extra virgin olive oil, and salt to taste.
Transfer to pizza stone and bake at 500° F for 5-7 minutes.
Once out of the oven, finish with more extra virgin olive oil and fresh-cut basil.