Homemade Margherita pizza built on Small Batch's White Truffle San Marzano Pizza-Pasta Sauce, finished with a truffle chilli oil drizzle before slicing.
Ingredients
| Ingredient | Amount |
|---|---|
| Pizza dough ball (250g) | 1 |
| Small Batch White Truffle San Marzano Pizza-Pasta Sauce | 5 tbsp |
| Fresh mozzarella, torn | 150 g |
| Olive oil | 1 tbsp |
| Fresh basil leaves | 8 |
| Small Batch Truffle-Infused Chilli Oil | 2 tsp |
| Flaky salt | 0.25 tsp |
Method
- Preheat the oven: Preheat to the highest setting, ideally 250°C/480°F, with a pizza stone or tray inside.
- Shape the dough: Stretch into a 10–12 inch round on a floured surface.
- Sauce the base: Spread White Truffle Pizza-Pasta Sauce evenly, leaving a border for the crust.
- Top and bake: Scatter mozzarella, drizzle with olive oil, and bake for 8–10 minutes until golden and bubbling.
- Finish and serve: Scatter basil, sprinkle flaky salt, then drizzle Truffle-Infused Chilli Oil over the whole pizza right before slicing.
Tip: A wood-fired oven or pizza-steel setup gets you closer to a pizzeria-style crisp base.
