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Emeril's Margherita Pizza

Emeril's Margherita Pizza

  • Yield: One 12- to 14-inch pizza



  • Preheat oven to 500 degrees.

  • Place a pizza stone or invert a metal baking sheet on an oven rack. (Alternatively, you can simulate a wood-burning oven by lining the oven with unfired bricks. See directions in Basic Pizza Dough recipe.)

  • Dust a clean work surface with flour. Roll portion of dough out to form a 12- to 14-inch circle, about 1/8-inch to 1/4-inch thickness. Transfer dough round to a pizza peel or the back of a large baking sheet that has been lightly coated with cornmeal.

  • Spoon sauce evenly over dough. Top with tomato slices, cheese, salt, and pepper and drizzle with olive oil. Gently shake peel every so often to make sure pizza isn't sticking. Once topped, quickly slide dough onto hot pizza stone and bake until toppings are bubbly and crust is browned, 10 to 12 minutes.

  • Top with basil. Cut each pizza into 6 slices and serve immediately.