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.
Course: Main Course
Cuisine: Italian
Author: Michaela - Little Faith Blog
- 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
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.