Margherita American Pizza Champion



13-oz dough ball, hand-stretched thin

Hand-sliced fresh whole-milk mozzarella (from free-range cows)

Imported Italian plum tomato sauce

Imported Pecorino Romano cheese

Filippo Berio Olive oil

Fresh basil, lightly torn


Assemble ingredients on pie and bake at 650F for 4 minutes. Crust should be lightly charred. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Jamie Culliton