Margherita Pizza
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Test Kitchen Approved Recipe

The secret is in the sauce. Save the rinds from your Parmesan cheese to make a rich, full-bodied sauce, superbly spiced with citrus-forward Roman Pepper Steak Seasoning.

6 servings

Active Prep: 5 min
Cook: 35 min


  • For sauce:

  • 1 14.5 oz. can diced tomatoes
  • 1 oz. Parmesan cheese rind
  • 1 Tbsp. honey
  • 1 tsp. Roman Pepper Steak Seasoning
  • To assemble:

  • All-purpose flour, for dusting
  • 1 lb. pizza dough*
  • 2 cups shredded mozzarella
  • 4 small tomatoes, such as Campari, thinly sliced
  • Fresh basil, to garnish

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*Such as this Toasted Onion Pizza Dough.


For sauce: In a medium pot, combine diced tomatoes, Parmesan cheese rind, honey, and Roman Pepper Steak Seasoning. Stir and bring to a simmer over medium heat. Simmer for 10 min., or until tomatoes and rind have softened and sauce has thickened slightly. Remove from heat, remove rind, and use a potato masher to break up larger pieces of tomato. Sauce should remain slightly chunky. Reserve for assembling.

To assemble: Preheat oven to 400 degrees with a pizza stone or upside-down half sheet pan on a rack in the lower third of the oven. On a lightly floured surface, roll pizza dough out to a 1/4-inch thick, 16-inch round. Transfer dough to a large piece of parchment and top with reserved sauce, leaving a 1/2-inch border. Top evenly with mozzarella cheese and sliced tomatoes. Transfer assembled pizza on the parchment to preheated pizza stone or sheet pan and bake for 20 to 25 min., or until crust is golden brown and cheese is melted and starting to brown in places. Remove from oven and garnish with basil leaves before slicing and serving. 

Michael Kimball, Savory Spice Test Kitchen



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