Roman Style Margherita Pizza | Pizza Romana
In Italy there are two styles of pizza, Neopolitan and Roman. The main difference is the crust, Neopolitan having a thick and soft crust verses Roman having a thin and crunchy crust. Since we’re studying Romans this month I thought it only fitting to make Roman style. I kept things simple and made a delicious and easy margherita pizza.
Ingredients
- pizza dough (store-bought or homemade)
- 1 can tomato paste (I used 6 oz.)
- fresh mozzarella (desired amount)
- fresh basil (desired amount)
- 1 tbs. olive oil
Tools:
- pizza stone (or round baking sheet lined with parchment paper)
- rolling pin
- basting brush
- fork and spoon
Instructions
- Preheat oven according to pizza dough instructions and set out ingredients.
- Roll out dough thin to cover the whole pan.
- Poke dough all over with fork and brush with olive oil.
- Spread tomato paste and top with mozzarella and basil* (I used large slices of fresh mozzarella, but I wish I had used smaller pieces so I could spread them out to cover the pizza better).*note: basil shrinks a lot when baked so be very generous!*
- Bake according to pizza dough instructions.
Notes
godere di (enjoy)