Margherita al Filetto Pizza

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Margherita al Filetto with Diamond Prosecco Rosé

Margherita al Filetto Pizza
Pair with Diamond Prosecco Rosé


For the Tomato Sott’olio (tomato confit):

  • 6 plum tomatoes
  • 5 cloves fresh garlic
  • 8-12 basil leaves
  • Small sprig rosemary and/or tarragon (optional)
  • 2 cups EVO
  • 2 cups neutral oil such as grapeseed or canola

For the pizza:

  • Pizza dough for one 12” pizza
  • 85 g (1/2 cup) fresh mozzarella, torn into 1” pieces
  • 85 g (1/2 cup) confit tomatoes
  • 6-8 leaves fresh basil
  • Extra virgin olive oil
  • Coarse sea salt

Bring 6 quarts of water to a boil. Prepare an ice bath by filling a large bowl halfway with ice and cold water. Preheat oven to 325 degrees

Remove the stem end of each tomato. Then, with a sharp knife, score an X into the other end. Submerge tomatoes in boiling water for 20-30 seconds or until the skin begins to peel away from the flesh. Transfer to the ice bath. Once the tomatoes are cool, peel the skin and discard. Cut into quarters and place into a 2-3” deep baking dish.

Add garlic, basil, and other herbs (if using) and cover with oil. Cover tightly with aluminum foil. Place into the preheated oven. Bake for one hour. Carefully remove the baking dish from the oven and cool. Refrigerate tomatoes completely submerged in oil for up to two weeks.

Remove tomatoes from oil and place into a small bowl. Gently tear into bite sized pieces and season with salt to taste.

Pre-heat oven to 500-550 degrees with a pizza stone or steel 6-8” from the top of the oven for a minimum of one hour.

Stretch your pizza dough and place onto a floured pizza peel.

Distribute the mozzarella, tomato pieces, and basil evenly on top of the dough. Season with coarse sea salt and extra virgin olive oil.

Launch the pizza onto the pizza stone or steel. Bake for 6-8 minutes or until the cheese is melted and the crust is deeply caramelized.

Drizzle with extra virgin olive oil. Serve immediately.

Margherita al Filetto with Diamond Prosecco