Recipes and Cooking Margherita Pizza Be the first to rate & review! This classic pizza pairing of melty cheese, bright sauce, fresh basil, and chewy bread really shines in a cast iron skillet By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 18, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 18 mins Stand Time: 5 mins Total Time: 15 mins Servings: 4 Yield: 1 pizza (8 slices) Jump to Nutrition Facts Ingredients 1 28 ounce can San Marzano tomatoes or whole peeled plum tomatoes, undrained 2 cloves garlic 1 teaspoon dried oregano, crushed ½ teaspoon salt 2 tablespoon olive oil 1 recipe Food Processor Pizza Dough or 1 lb. refrigerated pizza dough ½ of an 8-oz. ball fresh mozzarella cheese, sliced ½ cup packed fresh basil leaves Food Processor Pizza Dough Olive oil or nonstick cooking spray 2 cup all-purpose flour 1 package active dry yeast 1 teaspoon sugar ½ teaspoon kosher salt 1 tablespoon olive oil ⅔ cup warm water (120°F to 130°F) Directions Preheat oven to 450°F. For sauce, in a blender or food processor cover and blend tomatoes and garlic until nearly smooth. Stir in oregano and salt. Pour tomato mixture into a well-seasoned 12-inch cast-iron skillet. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until excess liquid is evaporated and sauce is reduced to 2 cups. Remove 1/2 cup of the sauce to use for pizza. Store remaining sauce for other uses.* Rinse and dry skillet; brush with 1 tsp. of the oil. On a lightly floured surface, roll Food Processor Pizza Dough into a 14-inch circle. Transfer to prepared skillet and roll down excess dough to form edge of crust. Brush dough with 2 tsp. of the oil and spread with reserved 1/2 cup sauce. Top with cheese. Cook pizza over medium-high heat 3 minutes. Transfer to oven and bake 18 to 20 minutes or until crust and cheese are light brown. Let stand 5 minutes before serving. Drizzle with remaining 1 Tbsp. oil and sprinkle with basil. Food Processor Pizza Dough Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes). *To Store Divide remaining sauce into 1/2-cup portions and transfer to freezer containers. Freeze up to 3 months. Thaw in refrigerator overnight before using. Rate it Print Nutrition Facts (per serving) 425 Calories 17g Fat 53g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 425 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 30% Cholesterol 20mg 7% Sodium 414mg 18% Total Carbohydrate 53g 19% Total Sugars 2g Protein 13g Vitamin C 4.6mg 23% Calcium 222mg 17% Iron 3.5mg 19% Potassium 159mg 3% Folate, total 168.4mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.