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. (Photo: Melina Hammer for NYT)
Pizza Margherita Recipe:Thick and chewy no rise homemade pizza brushed with garlic and topped with gooey cheese. Easy to make and faster than delivery!
Pizza Margherita Recipe adapted to home cook from Tony Geminiani: This recipes uses a major shortcut — Boboli pizza crust — to make the famed recipe from Tony's Napoletana Pizza in San Francisco easy for the home cook.