Pizza Margherita is one of my favorite pizzas to make and the perfect thin-crust pizza pie. The recipe is super easy since the dough is simply adorned in the colors of the Italian flag: green from the basil, white from the mozzarella, and red from the tomato sauce. This tomato sauce is also easy, as you puree together canned tomatoes, a drizzle of olive oil, and a pinch of salt. More olive oil drizzled on top, and you have the makings of a great meal that you will make over and over again.
What is great about Pizza Margherita?
Pizza Margherita is named after Queen Margherita of Italy and was created in 1889 by Neapolitan pizzaiolo (pizza maker) Raffaele Esposito. The three key ingredients - tomatoes, mozzarella cheese, and basil - were chosen to represent the colors of the Italian flag: red, white, and green. This historical connection adds cultural and culinary significance to the dish.
The Pizza Margherita showcases the beauty of simplicity. It consists of a thin crust topped with minimal ingredients. This simplicity allows the flavors of each component to shine through.
A classic Margherita pizza uses fresh and high-quality ingredients. The tomatoes provide a vibrant and tangy base, the mozzarella cheese delivers creaminess, and the basil adds a fragrant and herbaceous note. These components work harmoniously to create a well-rounded flavor profile.
Tips
Use the best-canned tomatoes you can find, like San Marzano. I also like good buffalo mozzarella.
Make sure your dough is ready for stretching - poke one of the balls of dough, it should bounce back slightly.
Adding salt & pepper on the crust can enhance the taste.
Pizza Margherita
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 4 Servings
Ingredients:
Pizza dough stretched into a 12-inch round
4-5 tablespoons of tomato sauce
3 ounces of fresh mozzarella
Basil leaves, roughly torn
Extra-virgin olive oil
Directions:
1. Place a pizza stone on the middle rack of your oven and turn the heat to its highest setting. Let it heat for about an hour.
2. Put the sauce in the center of the stretched dough and using a circular motion with the back of a spoon, spread it evenly across the surface. Stop about 1/2 inch from the edges.
3. Break the mozzarella into large pieces and gently spread them over the sauce. Scatter basil leaves over the top.
4. Drizzle olive oil over the pie.
5. Using a pizza peel, pick up the prepared pie and slide it onto the heated pizza stone in the oven.
6. Bake until the crust is golden brown, and the cheese is bubbling for approximately 4 to 6 minutes.
Suggested Pairing
Don’t forget a nice red wine like a Sangiovese or Cabernet!
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