Pizza Margherita

The king of pizza, not just because as everybody knows it has the name of a queen, but because without any doubt it is the most popular.
Prepare the dough and let it rise for 1 hour. Spread the dough and divide into 4 disks; spread with tomato puree and slices of mozzarella cheese. Add a little salt and place in the oven at 200C for 20 minutes: serve with fresh basil (a little olive oil, if you like, is quite good).

The Margherita is delicious also with fresh tomato, as shown in the picture. While the pizza rises, wash 3-4 ripened cherry tomato's and slice them. First spread the pizza, topped with lots of mozzarella slices you will need to increase the amount in comparison with the previous one): on top place little tomato pieces and a pinch of salt. cook at 200 C for 20 minutes, serve with basil leaves.

It is well know Margherita pizza, without capers and anchovies, comes from the so-called pizza napoletana. But the very first pizza napoletana was not so rich in ingredients and looked more similar to the simpler pizza marinara, tasty and easy to prepare.

Just spread with lots of tomato puree and top with sliced glove of garlic and a pinch of salt. After cooking (15 minutes at 229 C) you can serve it as it is or top with basil,(with a drop of olive oil).

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Dough:

Classic, see home page recipes

Topping:

Tomato puree, 300 g Bufalo mozzarella, 250 g Basil Olive oil

 

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Ricette riprodotte per gentile
concessione della Casa Editrice Bonechi
Realizzazione delle ricette: Elisabetta Piazzesi
Foto di proprietà dell'archivio della Casa Editrice Bonechi
eseguite da: Andrea Fantauzzo