This pizza is, of course, my take on the classic Margherita, which is traditionally topped with crushed San Marzano(-style) tomatoes, buffalo mozzarella, and basil. The Margot-rita uses a lightly herbed pizza sauce, a blend of cheeses (aka “Kublend”), and basil.
It is named for my daughter, Margot Ming,
who doesn’t even like pizza. Ai yah, that kid whose favorite pizza is actually “Pepperoccoli” (pepperoni & broccoli).