Garden Margherita Pizza with Garlic & Basil Oils

Our trick is two oils — one on the crust before it bakes, one over the top after — so the pizza tastes layered instead of flat.

Ingredient Spotlight. We brush the dough with our Garlic Infused Olive Oil before baking, so the crust turns golden and fragrant, then finish the hot pizza with a raw drizzle of our Basil Infused Olive Oil for a fresh, herbaceous lift no dried herb can match.

Ingredients

• 1 ball pizza dough
• 2 Tbsp Garlic Infused Olive Oil
• ¾ cup crushed San Marzano tomatoes (or good tomato sauce)
• 8 oz fresh mozzarella, torn
• 8–10 fresh basil leaves · Basil Infused Olive Oil, to finish
• Flaky salt, black pepper, red pepper flakes, grated Parmesan (optional)

Instructions

1. Heat oven to 450°F (as hot as it'll go). Stretch the dough on a parchment-lined sheet and brush with the Garlic oil. Pre-bake 5–7 minutes.
2. Spread a thin layer of tomato, leaving a border for the crust. Dot with torn mozzarella.
3. Bake 8–12 minutes until the crust is deep golden and the cheese blisters.
4. Scatter with basil, a pinch of salt, and a generous drizzle of Basil oil. Add pepper, chili flakes, or Parmesan to taste. Slice and eat immediately.

Chef's Notes

• Pre-baking the crust with garlic oil keeps it crisp under the sauce — no soggy middle.
• Less sauce than you think; a thin layer lets the crust shine.

Make It Yours

• Drizzle our Traditional 18-Year Dark Balsamic Vinegar over the finished pie for a sweet-tart edge.
• Want heat? Trade the finishing oil for our Baklouti Green Chili Fused Olive Oil.

Allergens: contains gluten and dairy.

Two oils, one perfect pizza — come smell the Garlic oil at the shop and you'll understand.