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Classic Margherita Pizza

Made With


  • 1 can (13.8 ounces) refrigerated pizza crust
  • 1 tablespoon extra-virgin olive oil
  • 1 large garlic clove, chopped
  • 1 medium white onion, chopped
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon dry oregano
  • 1 1/2 cups canned whole peeled tomatoes
  • 1/3 cup packed fresh basil leaves, chiffonade
  • 3 ounces Frigo® Fresh Mozzarella Cheese, thinly sliced
  • 2 cloves of garlic, minced
  • 2–3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • Kosher salt


Preheat the oven to 400ºF for a dark or nonstick pan (425ºF for all other pans). Spray a 15x10-inch pan (including the sides) with cooking spray.

In a 10-inch skillet, heat 1 tablespoon of oil over medium-high heat. Saute the onion and parsley to golden, then stir in the garlic and oregano for a few seconds. Add the tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, for 5 minutes or until thick. Remove the mixture from the heat and let it cool.

Unroll the dough in the pan by starting at the center and pressing the dough to the edges. In a small bowl, mix the 2–3 tablespoons of extra-virgin olive oil and minced garlic and spread it over the dough. Bake about 7 minutes and remove it from the oven.

Spread the tomato mixture over the rolled-out crust and sprinkle with basil and the Frigo® Fresh Mozzarella Cheese. Finish with a generous amount of black pepper and a little salt. Bake for 7–9 minutes more or until the cheese is melted and the crust is golden brown.

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