Margherita Pizza with Buffalo Mozzarella and Pesto
80% authentic · Italian Fusion
A flavorful twist on the classic Margherita, using rich buffalo mozzarella and a swirl of vibrant basil pesto for an extra layer of herbaceousness.
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Ingredients
- Pizza dough1 kg
- San Marzano tomatoes400g can, crushed
- Buffalo mozzarella200g, torn into chunks
- Basil pesto4 tbsp
- Fresh basil leaves1/4 cup
- Extra virgin olive oil2 tbsp
- Saltto taste
- Semolina flour (for dusting)as needed
Steps
- 1
Preheat your oven and pizza stone to the highest possible temperature (ideally 250-275°C or 475-525°F).
- 2
Divide the pizza dough into 4 equal portions. On a lightly floured surface (use semolina), stretch each portion into a round base.
- 3
Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving a border. Season lightly with salt.
- 4
Distribute the torn buffalo mozzarella chunks evenly over the sauce.
- 5
Dollop spoonfuls of basil pesto over the mozzarella and gently swirl with a toothpick or skewer.
- 6
Drizzle with extra virgin olive oil.
- 7
Carefully transfer the pizza to the preheated pizza stone.
- 8
Bake for 5-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- 9
Remove from oven, garnish with fresh basil leaves, slice, and serve immediately.
