Reviewed: Apr. 9, 2007

I used this recipe as a simple base: I chopped Roma tomotoes and mixed with olive oil, salt, minced garlic, and pepper. Then chopped up one ball of fresh buffalo mozzarella per pizza crust (we used thin). Spread everything evenly over the crust and sprinkled with fresh basil leaves, then baked. SO GOOD!

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Reviewer:

JJM

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 20, 2007

I've been looking for a Margherita pizza recipe for a long time, and nothing even came close. Until now. My husband and I loved it! This one's a keeper!

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Reviewer:

iscope

Cooking Level: Expert

Home Town: Globe, Arizona, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 18, 2007

Fabulous! This was just delicious. My pantry isn't very fancy so I didn't use fontina/feta and roma tomatoes, I used cheddar/mozzarella/parmesan and reg big red tomatoes. Turned out just like I hoped it would. Reminds me of the Margherita pizza at Wolfgang Puck's. Used with Jay's Signature Pizza Crust recipe from this site and made one huge yummy 16" instead of two. Thanks for this delicious recipe!

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