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Be Mine Margherita Pizza A Deliciously Romantic Twist on a Classic Favorite

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Learn how to make delicious Be Mine Margherita Pizza. Easy recipe with step-by-step instructions.

Ingredients

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  • 2 ½ cups all-purpose flour (or bread flour for a chewier crust)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon fine sea salt
  • 1 cup warm water (about 110°F)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 cup crushed San Marzano tomatoes (canned or fresh, lightly seasoned with salt)
  • 8 ounces fresh mozzarella cheese, sliced into thin rounds
  • Fresh basil leaves, about 12-15 leaves
  • Coarse sea salt, for finishing
  • Optional: pinch of red pepper flakes for a little heat

Substitution suggestions: If you can’t find San Marzano tomatoes, any good quality crushed tomatoes will do — just look for ones without added sugars or preservatives. For mozzarella, if fresh isn’t available, a good-quality low-moisture mozzarella can work, though it won’t have that same creamy melt. And if you’re gluten-free, you can swap the flour for a blend suited to pizza crusts, though the texture will be a little different.

Instructions

  1. In a small bowl, stir together warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until foamy. This little bubble is your sign that the yeast is alive and ready to work, just like the stories Mama Lu told — you have to wait and watch for the signs.
  2. In a large mixing bowl, combine the flour and sea salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Using your hand or a wooden spoon, gradually mix the flour into the liquid until it starts to come together. Then, turn it out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. I always think kneading is the best therapy — my mind drifts back to those afternoons with Mama Lu, her hands firm and steady, coaxing dough to life.
  4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
  5. While the dough rises, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; if not, a baking sheet works just fine.
  6. Once the dough has risen, gently punch it down and turn it out onto a floured surface. Shape it into a 12-inch circle — no need to be perfect, rustic shapes have their own charm and remind me of those farmhouse kitchen tables.
  7. Transfer the dough onto a sheet of parchment paper for easier handling. Spread the crushed tomatoes evenly over the surface, leaving a small border around the edges.
  8. Distribute the mozzarella slices evenly on top. If you like a little spice, sprinkle a pinch of red pepper flakes now.
  9. Slide the pizza (with parchment paper) onto your hot pizza stone or baking sheet. Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling with little caramelized spots.
  10. Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Drizzle with a little extra virgin olive oil and sprinkle coarse sea salt to finish.
  11. Let the pizza rest for a couple of minutes before slicing. This pause is important — it’s the moment to savor the aroma and the anticipation, just like waiting for Mama Lu’s Sunday pot roast to settle before serving.

Find it online: https://claracooking.com/be-mine-margherita-pizza/