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Pizza Margherita

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese
2 Servings -
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Servings:2  | Calories:226 | Total Fat:17g  | Chol:21mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 6g
30 %
Total Carb 7g
2 %
Fiber 4g
16 %
Sugars 2g
Cholesterol 21mg
7 %
Sodium 126mg
5 %
Protein 13g
27 %
48% Fresh mozzarella
39% Extra-virgin olive oil
10% Basil leaves
2% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 12 inch round of pizza dough , stretched (see recipe)
3 tablespoons tomato sauce (see note)
Extra-virgin olive oil
2 3/4 ounces fresh mozzarella
4 to 5 basil leaves , roughly torn

Directions : View recipe directions on
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