Cherry tomato pizza Margherita from Bon Appétit Magazine, April 2010 (page 50)

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Notes about this recipe

  • breakthroughc on September 10, 2024

    This is the best Margherita pizza I have ever eaten. I used my own favorite homemade dough and sun golds from the garden. I doubled the fennel seed, garlic and red pepper flakes based on the reviews on Epicurious. The photo is misleading and badly stylized. The basil is mixed with the cheese and is not fresh on top and my tomatoes were much jammier and covered more of the cheese. My cheese also was more melted and browned a little. Really good pizza, terrible photo.

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