MARGHERITA PIZZA

MAKES ONE 10- TO 12-INCH PIZZA

Who doesn’t like a simple margherita pizza? My daughter, Amaya, loves it. For the cheese, look for mozzarella from Miyoko’s Kitchen. It melts so well. Or you could swap in about 2/3 cup crumbled Kite Hill ricotta. —CHAD

1 ball (about 250 g) Sourdough Pizza Dough (here)

¾ cup Nana Sarno’s Red Sauce (here)

1 small vine-ripened tomato, sliced thin, optional

6 to 8 slices plant-based mozzarella

Handful of fresh basil leaves

Coarse sea salt

Freshly ground black pepper

Drizzle of best-quality extra-virgin olive oil

Preheat the oven and shape the pizza dough according to the directions here.

Flour a wooden pizza peel or rimless baking sheet and place the shaped dough on it.

Spread the sauce evenly over the dough all the way to the rim. Place the tomato slices, if using, around the pie, followed by the mozz. Scatter on the basil leaves.

Bake the pizza according to the directions here.

Use a peel or baking sheet to remove the pizza from the oven and transfer to a cutting board. Finish the pie with a sprinkle of sea salt, some freshly ground black pepper, and a drizzle of olive oil. Serve hot.