Classic Margherita Pizza with New Jersey Tomato Basil Olive Oil Blend

Fresh pizza dough bakes into a golden, chewy crust under silky tomato sauce, creamy mozzarella, and torn basil, while New Jersey Tomato Basil Infused Olive Oil Blend layers in sundried tomato, sweet basil, garlic, oregano, and black pepper for a deeper Italian-style flavor. It is the kind of pizza that feels right for a relaxed family dinner, a casual weekend cook, or an easy entertaining night when you want something simple that still feels special.

Garden Infuzions

Classic Margherita Pizza with New Jersey Tomato Basil Olive Oil Blend

A crisp, homemade margherita pizza topped with bright tomato sauce, creamy mozzarella, fresh basil, and a lively drizzle of New Jersey Tomato Basil Infused Olive Oil Blend for a bold Italian-style finish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 slices

Course: Appetizers, Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 pound pizza dough
• 1/2 cup pizza sauce
• 8 ounces fresh mozzarella sliced
• 1 medium tomato thinly sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons New Jersey Tomato Basil Infused Olive Oil Blend
• 1 tablespoon cornmeal
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated Parmesan cheese

Equipment

• 1 pizza stone or baking sheet preheated in oven
• 1 pizza peel or inverted baking sheet for transferring dough
• 1 Rolling pin optional, for shaping dough
• 1 Chef’s knife for slicing tomato and pizza
• 1 Cutting board for prep

Method

 

Instructions

1. 1. Place a pizza stone or baking sheet in the oven and preheat to 475°F.
2. 2. Lightly dust a work surface with flour, then stretch the pizza dough into a 12-inch round.
3. 3. Sprinkle the cornmeal over a pizza peel or inverted baking sheet, then set the dough on top.
4. 4. Spread the pizza sauce over the dough, leaving a 1-inch border for the crust.
5. 5. Arrange the mozzarella and tomato slices evenly over the sauce, then season with salt and black pepper.
6. 6. Slide the pizza onto the hot stone or baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling.
7. 7. Remove the pizza from the oven, top with fresh basil, drizzle with New Jersey Tomato Basil Infused Olive Oil Blend, and finish with Parmesan.
8. 8. Slice and serve right away while the crust is crisp and the cheese is hot.

Notes

For the best texture, use a well-heated oven and avoid overloading the pizza with sauce. The featured blend works both as a finishing drizzle and as a flavor accent on the crust edges. If your dough springs back while stretching, let it rest for a few minutes and try again.

Tried this recipe?

Let us know how it was!

Recipe Tips

Stretch the dough gently so you keep a light, airy rim. Warm the sauce slightly before spreading so it goes on smoothly. Add the basil after baking so it stays bright and fragrant.

Serving Suggestions

Serve this pizza hot from the oven with a simple green salad, roasted vegetables, or a small bowl of olives on the side. It also works well sliced into smaller pieces for casual entertaining or game-night snacking.

Storage

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a hot oven or in a skillet over medium heat until the crust crisps back up.

Variations

Add thin slices of ripe tomato under the cheese for a juicier finish. Swap in fontina for part of the mozzarella if you want a richer melt. Finish with a few flakes of red pepper for a little extra zip.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor ideas, and check the recipe archive for fresh ways to use infused olive oil in dinner, sides, and homemade breads.