Buffalo Pinsa Margherita


The most famous of pizzas needs no introduction, however this new luxurious take on the classic, using two varieties of mozzarella, zingy basil oil and the crisp & airy pinsa base, really does add a lustre to this old Queen’s crown.

Diners are generally looking for more quality in return for their loyalty and this margherita delivers, in great crispy forkfuls. 

There are some really lovely Buffalo Mozzarellas made in the UK now – and Buffalicious in Somerset is our favourite so far!


pinsa pizza


  1. Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
  2. If you have a pizza stone, place on the middle rack. 
  3. Lay pinsa base on bench.
  4. Mix the olive oil with the Liquid Basil and set aside.
  5. Spread the pizza sauce evenly over the base, leaving approx 1″ dry around the perimeter.
  6. Scatter the Fior di Latte mozzarella evenly over the pinsa base.
  7. Add the cherry tomatoes.
  8. Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
  9. Cook for 5 mins or until crisp and starting to lightly brown.
  10. Add the torn buffalo mozzarella and basil leaves
  11. Garnish with a pinch of sea salt and a drizzle of the basil oil
  12. Serve immediately.