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Margherita Pizza from Carluccio’s Coal Fired Pizza

Margherita Pizza from Carluccio’s Coal Fired Pizza

Italy’s most traditional pizza dish, but also a fabulous way to celebrate the season’s harvest of juicy tomatoes. Made with ingredients reminiscent of the Italian flag, pizza Margherita is a wonderful late summer treat on those days when it’s just cool enough to warrant heating up the oven.


2 bunches broccoli rabe
2 tablespoons extra virgin olive oil
4 medium garlic cloves, peeled and minced
1/2 teaspoon crushed red pepper
Freshly ground black pepper (optional)
Sea salt, to taste


For the pizza dough:
– 1 1/2 c. water (a luke warm not hot or you will kill the yeast)
– 1 1/2 tsp. wet yeast
– 1 tbsp. olive oil
– 1 tbsp. salt
– 1 tbsp. sugar
– 3 c. all-purpose flour
– oil for greasing the bowl

For the Margherita topping:
– olive oil for brushing
– 1 clove sliced garlic
– 2 large ripe tomatoes,
– 3/4 c. fresh grated or diced mozzarella
– 1/4 c. grated Parmigiano
– about 15 large fresh basil leaves


Preheat oven to 500 degrees, setting rack as low as possible in oven. Roll out dough as thin as possible to about a 12-inch round (no more than 1/16-inch thick). Spread over pan, rolling in edges to form a rim. Let rest 10 minutes. Top as desired or suggested below and bake 10 minutes. Then using a spatula and thick oven mitt, slip the pizza off the pan directly onto the oven rack by pulling out rack, grasping pizza pan firmly with protected hand, and using spatula or pancake turner to slip pie off pan and onto rack. Slide rack back in place and bake 2 minutes. Slip pie back onto pan, remove from oven. Cut and serve.


1200 New Road
Northfield N.J. 08225
Tel: 609-641-4011
fax: 609-573-5580
Click to “Like” them on Facebook: Carluccios Coal Fired Pizza

Margherita Pizza pic

Check out our website for more great recipes

We Love Ya, Dominic & Frank

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