Luca Varuni’s Summer Margherita Pizza
Luca Varuni

Luca Varuni

Luca Varuni’s Summer Margherita Pizza

“This is a fresh and seasonal take on our best-selling pie, the Margherita. The San Marzanos are first cooked in the oven. And, instead of being cooked in the oven, our fresh buffalo mozzarella is placed on the pizza after, providing a light, fresh, and summery flavor.” – Chef Luca Varuni, Owner of Varuni Napoli
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

25 mins total time

10 mins active time


Makes 1 pizza



  • flour icon

    for dusting

  • pizza dough ball icon
    1 pizza dough ball

    (see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe)

For the Topping

  • canned DOP-certified San Marzano tomatoes icon
    5 canned DOP-certified San Marzano tomatoes

    drained and cut into chunks

  • extra-virgin olive oil icon
    Extra-virgin olive oil

    to taste

  • pecorino romano icon
    1 oz pecorino romano

    finely grated

  • DOP-certified fresh buffalo mozzarella icon
    3 oz DOP-certified fresh buffalo mozzarella


  • basil icon

    to serve

  • freshly cracked black pepper icon
    Freshly cracked black pepper

    to serve


  • 1Preheat the Smart Oven® Pizzaiolo by selecting the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial. This can take up to 20 minutes.
  • 2Once the oven has preheated, lightly toss the dough ball in flour. Stretch the dough and place on the floured peel.
    Tip: The top of the rested dough becomes the bottom of the pizza
  • 3Add the San Marzano tomatoes. Drizzle with extra virgin olive oil and a touch of pecorino romano.
  • 4Cook for 2 to 3 minutes, turning the pizza after 1 minute. Be sure to turn the pizza quickly so as not to lose any heat.
  • 5Once the pizza is cooked, add the buffalo mozzarella, fresh basil, one final touch of extra virgin olive oil and some cracked black pepper.
Main course

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