A delightful twist on the classic Pizza Margherita, this recipe incorporates a few enhancements for a richer flavor and a more vibrant presentation.
Preheat your oven to 475°F (245°C) and place a pizza stone inside to heat up.
Preheating the pizza stone ensures a crispy crust.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
Let the dough rest at room temperature for easier rolling.
Transfer the rolled-out dough onto the preheated pizza stone.
Use a spatula to help transfer the dough smoothly.
Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges.
Use the back of a spoon to spread the tomatoes evenly.
Sprinkle the sea salt and drizzle 2 tablespoons of olive oil over the tomatoes.
Adjust the salt to taste for a balanced flavor.
Arrange the mozzarella cheese, Parmesan cheese, and black olives on top.
Distribute the toppings evenly for consistent flavor.
Bake the pizza in the oven for 15-18 minutes, until the crust is golden and the cheese is bubbly.
Keep an eye on the pizza to avoid over-baking.
Remove the pizza from the oven and garnish with fresh basil leaves and a drizzle of the remaining olive oil.
Serve immediately for the best taste and texture.
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