I just got my first wood-fired pizza oven and I have been making pizza non-stop! I’m showing you my go-to pizza whenever I fire up the oven, this NY Style Margherita Pizza. Not only is this pizza topped with homemade pesto, homemade spicy tomato sauce, and fresh mozzarella, it’s cooked in a wood fired pizza oven to absolute perfection! It is jam-packed with flavor and has the perfect crust, which is obviously homemade too! I also shared my secrets to delicious pizza in your home oven in my YouTube video!
NY Style Margherita Pizza
WHAT YOU’LL NEED
- 1 recipe pizza dough
- ¼ cup semolina flour
- 2 cups fresh mozzarella
- 1 recipe Basil Pesto recipe below
- 1 recipe Garlicky Tomato Sauce recipe below
Instructions
In A Wood-Fired Pizza Oven:
- Preheat the pizza oven to ~950 degrees Fahrenheit or it’s hottest temperature. Meanwhile, stretch a ball of pizza dough until it’s 12-13 inches in diameter. Sprinkle a pizza peel generously with semolina flour. Place the pizza dough onto the pizza peel. Top with chunks of fresh mozzarella and spoon on dollaps of the basil pesto and garlicky tomato sauce.
- Once the oven is at temperature, carefully slide the pizza off the peel into the oven. Close the door of the oven and cook for 30 seconds. Remove the pizza from the oven with the peel, turn the pizza 180 degrees, and slide it back into the oven for an additional 30 seconds. Remove the pizza from the oven and if cooked to your liking, slide onto a cutting board. Slice the pizza into slices and serve immediately.
In A Home Oven:
- Place a pizza stone or upside down baking sheet into the oven on the middle rack. Preheat the pizza oven to 500 degrees Fahrenheit or it’s hottest temperature. Meanwhile, stretch a ball of pizza dough until it’s 12-13 inches in diameter. Sprinkle a pizza peel (or back of a thin baking sheet) generously with semolina flour. Place the pizza dough onto the pizza peel. Top with chunks of fresh mozzarella and spoon on dollaps of the basil pesto and garlicky tomato sauce.
- Once the oven is at temperature, carefully slide the pizza off the peel into the oven. Cook for 8-15 minutes, until the crust is golden brown and the cheese is begging to brown on some spots. The time varies immensely depending on your oven and pizza stone or baking sheet, so keep an eye on it while baking.
- Remove the pizza from the oven and if cooked to your liking, slide onto a cutting board. Slice the pizza into slices and serve immediately.
Nutrition
Calories: 360.05kcalCarbohydrates: 37.33gProtein: 18.75gFat: 14.62gSaturated Fat: 7.87gCholesterol: 44.24mgSodium: 700.63mgFiber: 1.95gSugar: 1.05gVitamin A: 100.24IUCalcium: 329.03mgIron: 2.05mg
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Garlicky Tomato Sauce
Ingredients
- ¼ cup olive oil
- 8 cloves garlic, thinly sliced
- ½ teaspoon red chili flakes
- ½ cup red wine (optional)
- 28 oz can crushed tomatoes
- ½ – 28oz can tomato sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat a large pot on a high heat. Add in the olive oil and garlic. Cook for 2-3 minutes until the edge begins to brown slightly. Pour in the red chili flakes and cook for an additional 30 seconds. Add in the red wine, crushed tomatoes, tomato sauce. Cook for 20 minutes, partially covered, stirring occasionally. Season with salt and pepper.
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Basil Pesto
WHAT YOU'LL NEED
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes to taste
- ¼ cup freshly grated parmesan cheese cheese
Instructions
- Place the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add in the olive oil and process until fully incorporated and smooth. Taste then season with salt, pepper, and red pepper flakes. Transfer the pesto to a large serving bowl and mix in the cheese.
Nutrition
Calories: 334.38kcalCarbohydrates: 2.14gProtein: 3.63gFat: 35.65gSaturated Fat: 5.75gTrans Fat: 0.1gCholesterol: 8.42mgSodium: 133.39mgFiber: 0.58gSugar: 0.38gVitamin A: 53.51IUVitamin C: 2.7mgCalcium: 82.07mgIron: 1.05mg
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