Red Gold Tomatoes From Europe
Always With You

preserved at their peak, ready to use

Pizza Margherita


1 hour 30 minutes






For the pizza dough
450g strong plain flour
14g fresh yeast
198ml water

For the topping
280g canned chopped tomatoes, finely chopped 
180 to 200g mozzarella
3 tablespoons extra-virgin olive oil
fresh basil to taste
salt to taste


Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. Then add the tomatoes, a pinch of salt and the mozzarella cut into slices. Drizzle with olive oil and bake in a preheated oven at 400°F for about 20 minutes.

Serve the pizza piping hot straight from the oven sprinkled with a few leaves of basil.

Pizza Margherita

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