Why Use Passata? Our Passata is skinless and seedless making it the perfect pantry essential. It's the perfect starting ingredient to every homemade sauce. Velvety and smooth, our Passata with Basil provides a blank canvas for you to experience The Art Of Italian Flavor your way. 

Perfect for your homemade pasta and pizza sauces! 

Margherita Pizza

INGREDIENTS:

For the sauce:

• 1 ½ cups Botticelli Passata with Basil
• 1 tbsp. Botticelli Cooking Extra Virgin Olive Oil
• 2 tbsp. Botticelli Minced Garlic
• Salt and pepper to taste

For the pizza:

• 16oz of fresh pizza dough, available at your local grocery store
• 8oz. sliced fresh mozzarella
• 5-6 fresh basil leaves
• Botticelli Finishing Extra Virgin Olive Oil

PREPARATION:

1. In a saucepan over medium heat, warm the cooking extra virgin olive oil. Add the minced garlic and sauté for 30 seconds or until fragrant. Don’t let it brown.
2. Pour the passata and salt into the saucepan and stir to combine. Bring to a gentle simmer and reduce the heat to low. Let cook for 15-20 minutes, stirring occasionally. Once the sauce has thickened, remove from heat, and let stand.
3. If using a pizza stone, place it in the oven and preheat to 450F. Let the stone heat for 10 minutes. If you don’t have a pizza stone, you can also use a pizza/baking pan but wait to add it to the oven.
4. Spread the pizza dough out into a circle or specific pan shape. Ladle the Margherita sauce evenly across the dough. Add the mozzarella cheese in an even layer but still allowing for sauce to peak through.
5. Place the pizza on the hot stone or onto your pan and place in the oven. Let cook until the bottom forms a nice crust, and the cheese has begun to bubble.
6. Remove from the oven when done and let sit for 1-2 minutes. Place the fresh basil leaves onto the pizza and lightly drizzle the finishing extra virgin olive oil across the top.