Pizza Margherita




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1 can (14 oz.) whole tomatoes, with 1/4 cup of the juice reserved
2 tablespoon olive oil
2 garlic cloves, minced
10-12 large fresh basil leaves, divided
1/2 teaspoon sugar
1/8 teaspoon salt
Few dashes black pepper
6 BAYS English Muffins, any variety, split
6 ounces fresh mozzarella cheese, sliced


Place tomatoes and reserved liquid in food processor or blender; blend until chunky. Heat olive oil in medium saucepan several minutes over medium-low heat. Add garlic and 6 of the whole basil leaves; cook 2 minutes, stirring occasionally. Add tomatoes, sugar and seasoning; bring to a simmer. Cook over medium-low heat 10 to 12 minutes or until thickened slightly, stirring occasionally. Discard basil leaves.

Toast muffins; place on baking sheet. Spread with tomato mixture and top with cheese.

Broil 2 minutes or until cheese is melted. Top with remaining basil leaves, either torn or Chiffonade cut (See Tip).

Tip: To Chiffonade cut basil, stack 4 to 5 leaves. Roll tightly; cut crosswise with chef knife into thin strips.



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One Response to “Pizza Margherita”

  1. […] Margherita Pizzas are a quick, easy and scrumptious lunch or dinner for the entire […]

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