Vermicular | Margherita Pizza

Margherita Pizza

Tailored for: Oven-Safe Skillet 28cm
Cooking Time
24 min

1 ball pizza dough (7 oz), stretched to 11"

Pizza Sauce
1 clove garlic, minced
2 tablespoons olive oil
1 14.5-oz can diced tomatoes, unsalted
1 cup fresh tomatoes, diced
1 teaspoon kosher salt
3 large leaves fresh basil, chopped

4 ¼ oz fresh mozzarella, torn into bite-sized pieces, divided
8–10 large leaves fresh basil, divided
1 tablespoon extra-virgin olive oil

Glass or Stainless Steel Lid

  1. For Pizza Sauce, add garlic and olive oil to the skillet. Cook over medium heat until fragrant. Stir in all tomatoes and salt. Cover and simmer over very low heat for 10 minutes. Uncover and cook over medium heat for 5 minutes to reduce liquid. Add the chopped basil. Strain sauce through a sieve and let cool. Preheat oven to 550ºF (290ºC).

  2. Place the stretched dough into the skillet and spread ⅓ cup of the sauce on top. Distribute half of the mozzarella and basil. Cook over medium heat for 2 minutes or until bottom is lightly browned.

  3. Transfer to oven, bake for 4–5 minutes, then broil for 1–3 minutes until crust edges are golden. Remove from oven and top with remaining mozzarella and basil. Drizzle with extra-virgin olive oil and serve.

  • You can substitute the pizza dough with store-bought pizza dough, if desired.

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Musui–Kamado with the Vermicular Cookbook.

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