Tomato, Buffalo Mozzarella, Olive Oil, Basil, and Cherry Tomato Pizza

Updated February 23, 2016

In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes, buffalo mozzarella, and extra-virgin olive oil, all imported from Italy The basil and cherry tomatoes are just like from home, grown, organically and delivered by a specialty farmer.

Cooking Methodbaking



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCooking for a date, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch


Taste and Texturecheesy, chewy, crisp, crunchy, salty

Type of Dishpizza


  • 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
  • caputo flour for dusting
  • ¼ cup salsa semplice
  • 2 ounces fresh mozzarella di bufala or fior di laite, squeezed gently to release moisture, sliced, then drained on paper towels
  • 8 to 10 cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • 4 fresh basil leaves



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