The Freezer 25 · No. 3 of 25 · Whole Foods

3Whole FoodsA photo like it: Mario56, CC BY-SA 3.0, via Wikimedia Commons
Whole Foods · Pasta and pizza

Margherita Pizza

Talia di Napoli

It's a real Neapolitan crust, not a frozen cracker. All it needs is a very hot oven and three things it can't ship with: fresh basil, good oil and a little extra cheese.

Made by hand in Naples, baked in a wood-fired oven, then frozen. The New York Times called it the prettiest, most Italian-looking pizza of its tasting.

The box saysBake from frozen at 450°F on the rack, about 7 to 10 minutes.
Chef's upgrade5 min on top of the box, serves 2
Make it taste homemade
Margherita with burrata, basil and good oil
The pizza was baked once in Naples, so you're only reheating it. Give it the hottest oven you have, then add the fresh, cold things after it comes out.
Save to my recipes
You need
- 1 Talia di Napoli Margherita Pizza
- 1 small ball burrata (4 oz / 115 g), or fresh mozzarella torn into pieces
- 6 to 8 fresh basil leaves
- 1 tbsp good extra-virgin olive oil
- Flaky salt and a pinch of red pepper flakes
How to make it
1. Heat the oven to 500°F (or as high as it goes) with a baking steel, pizza stone or upside-down sheet pan on the middle rack for at least 20 minutes.
2. Slide the frozen pizza onto the hot steel and bake 6 to 8 minutes, until the cheese bubbles and the crust edge has dark spots.
3. Take it out and let it sit 1 minute so the cheese sets.
4. Tear the burrata over the middle so the creamy center spills out. Add the basil leaves now, not before baking, so they stay green.
5. Drizzle the olive oil, add a pinch of flaky salt and red pepper flakes, and cut it into six slices.
Chef's own upgrade, in our words. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
Find it at Whole Foods ↗