Classic Margherita with a drizzle of pesto and garlic confit.
Here’s a full recipe for Margherita Magic
— a classic with just the right amount of flair 🌿🧄🍕
🍕 Margherita Magic
Classic Margherita with a drizzle of pesto and garlic confit
Ingredients:
Dough (for 1 pizza):
- 2 cups all-purpose flour
- 1 tsp salt
- ¾ cup warm water
- 1 tsp active dry yeast
- 1 tsp olive oil
Toppings:
- ½ cup San Marzano tomato sauce (or high-quality crushed tomatoes)
- 125g fresh mozzarella (preferably buffalo mozzarella), torn
- Fresh basil leaves
- Extra virgin olive oil
Add-Ons:
- 1–2 tbsp pesto (basil pesto works beautifully)
- 1–2 tbsp garlic confit (soft roasted garlic cloves in olive oil)
Instructions:
- Make the Dough (or use store-bought):
Mix yeast with warm water and let it bloom for 5 minutes. Combine with flour and salt, knead until smooth (about 7–10 mins). Let rise 1–2 hours. - Prepare Garlic Confit (if not already made):
In a small pan, add peeled garlic cloves and olive oil to cover. Simmer on very low heat for 30–40 minutes until golden and soft. Set aside. - Preheat Your Oven:
As hot as it goes (475–500°F / 245–260°C), or use a pizza stone if you have one. - Assemble the Pizza:
- Stretch your dough into a 10–12″ circle.
- Spread a thin layer of tomato sauce.
- Add torn mozzarella evenly.
- Dot with a few garlic confit cloves (they’ll melt into flavor bombs).
- Drizzle a little olive oil.
- Bake:
Transfer to the oven and bake for 7–10 minutes until crust is golden and cheese is bubbling. - Finishing Touches:
- Add fresh basil leaves.
- Drizzle pesto over the hot pizza.
- Optional: a sprinkle of sea salt or red pepper flakes.
Vibe Check:
This one’s perfect for date night, cozy dinners, or impressing pizza purists with a little something extra.
Want this turned into a printable recipe card or cute Instagram post?
