The Weeknight Margherita
25 minutesServes 22 bottles from the rack
A margherita lives or dies on three things: a hot oven, restraint with toppings, and oregano that still smells like oregano. This is the order we cook it in at home, timed so the cheese browns right as the base crisps.
Ingredients
- 2 ready pizza bases, or 400g dough if you have the patience
- 200g mozzarella, torn, not grated
- 4 tbsp thick tomato passata or crushed tomatoes
- 1 tsp AANYA Premium Oregano, plus more to finish
- Half tsp AANYA Chilli Flakes
- Olive oil, salt
Method
- 01
Heat the oven to its absolute maximum with a tray inside. A cold tray is why home pizza disappoints.
- 02
Spread a thin layer of tomato on the base. Thin means you can see the base through it.
- 03
Tear the mozzarella over. Leave gaps. The gaps become the crisp parts everyone fights over.
- 04
Sprinkle half the oregano BEFORE baking so it toasts into the cheese.
- 05
Slide onto the hot tray and bake 8 to 10 minutes until the edges blister.
- 06
Finish with the rest of the oregano, the chilli flakes and a thread of olive oil. Cut, serve, repeat.
