Name: Margarita Pizza
Yield: Makes one 12- to 13-inch pizza
Ingredients: 2 tablespoons flour, for the work surface; 1 ball Pizza Dough; 1 tablespoon semolina flour, for the pizza paddle; 2 tablespoons olive oil, for brushing the dough; 1/2 cup Tomato Sauce; 8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices); 1/4 cup grated pecorino romano cheese; Salt and freshly ground black pepper; 8 Genovese basil leaves (see Note, following); Extra-virgin olive oil, for drizzling

Image may contain Food Pizza Bread and Pancake

Margarita PizzaFrankie Frankeny

This is my go-to pizza. I don't need a lot of bells and whistles, but I need the best of the best ingredients on this kind of pie. A good dough, a great sauce, fresh mozzarella, and basil are really where it's at.

Cooks' Note

Note: Genovese basil is the most common variety in our grocery stores. As alternatives, look for these other basil varieties (or grow them yourself) that are favorites of mine: Greek basil has very small leaves and little bursts of concentrated basil flavor; opal basil has purple leaves that look gorgeous on pizza, with more licorice notes; lemon basil blends the flavor of basil with lemon balm in a very delicious way.

Recipe notes

See Related Recipes and Cooking Tips

How to Eat Like a Kid
Whether you're planning for picky eaters or are just feeling nostalgic, these foods do the trick.
Grill Your Pizza
Because grill marks are a perfectly acceptable pizza topping.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Recipe notes

How to Eat Like a Kid

Grill Your Pizza