Marcoot Mozzarella Classica Pizza

Heirloom tomatoes, the stars of summer vegetables are at the heart of this fresh summer pizza.


  • 2 10 oz. Pizza dough balls
  • 6 oz. Flour
  • 8 oz. Red sauce
  • 10 oz. Fresh Marcoot mozzarella (1 ball)
  • 5 Basil leaves
  • 1 oz. Shaved parmigiano (garnish)
  • 1 oz. Arugula (garnish)
  • 3 oz. Prosciutto (garnish)


  • Cutting board or pizza peel
  • 2 pizza stones or 2 cookie sheets (If you only have one cookie sheet or stone, you may cook one pizza at a time.)
  • Spoon


STEP 1: Pre-heat oven to 500 degrees with 2 pizza stones or 2 cookie sheets, one on each rack inside the oven during pre-heat. Pre-heat for at least 30 minutes before baking.

STEP 2: Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching.

STEP 3: Remove basil from stem, tear into large pieces and set aside.


Watch our instructional pizza dough stretching video on our website and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.



STEP 1: Place hand streched pizza dough on floured cutting board. Pour 2-3 oz. of red sauce in the center of the dough. Using the back of a spoon spread the red sauce over the dough with your border a 1/2" from edge. Don't get any red sauce on your board or your pizza will stick when sliding into the oven.

STEP 2: If your ordered Vero for 4, make sure to save 1/2 of your ingredients for your second pizza. Place the basil leaves onto dough. You may leave basil leaves whole or tear into smaller pieces if you prefer. Sprinkle the fresh mozzarella evenly onto dough.

STEP 3: Slide topped pizza from your cutting board or pizza peel onto your pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it's loose enough to slide onto your pre-heated stone.

STEP 4: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook pizza 8-12 minutes for until desired crispness and golden brown. Let pizza cool 2-4 minutes. Slice pizza into desired number of slices. Garnish with arugula, shaved parmigiano, and prosciutto crudo.

STEP 5: Enjoy


Frascati DOC, known as the golden wine, is the signature white wine of Rome. It has been produced in Frascati, a town near Rome, for over 2,000 years.


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