Let me introduse you to a tasty treat: Margherita pizza. With its combination of fresh tomatoes, basil, and mozzarella, this pizza perfectly captures the genuine tasts of Italy.
the help of step by step With this guide, you can make your own delectable Margherita Pizza in just 30 minutes,
Prepare for a culinary adventure filled with amazing tastes, delightful smells, and the perfect blend of ingredients. Get ready to enjoy every bite .
Recipe: Margherita Pizza
Makes One Pizza
Serves: 2-3 // Prep Time: 30 minutes labor (2 hours between prep and baking)
Cook Time: 10 minutes
Ingredients
- Basic Pizza Dough
- Parchment Paper
- 3 Tomatoes (4 Roma Tomatoes)
- 1 tsp Kosher Salt
- 1 Tbsp Oregano
- 1 Tbsp Fennel Seed
- 1 Clove Garlic-finely chopped
- 1 tsp Lemon Juice
- 1.5 Tbsp Olive Oil
- 3/4 Cup Chopped Fresh Basil
- 8 oz. Fresh Mozzarella
- 1/4 Finely Grated Parmesan Cheese
Preparation Instructions
*Pizza dough should already be rising. If you missed that step, click here.
Peel and seed tomatoes. Chop tomatoes into 1-inch pieces and spread out. Sprinkle kosher salt evenly across tomatoes and place tomatoes in a medium-sized bowl.
Grind (or finely chop) 1/4 cup basil together with oregano, fennel seed, and garlic using mortar & pestle. (Chop finely if you don’t have one.) Mix crushed herbs and garlic with tomatoes. Add lemon juice, stir, cover, and let rest for at least one hour. Optional: Add a splash of red wine for a little extra pizzazz (or red wine vinegar for extra zip).
If you have a pizza stone, put in the oven before preheating to 500ºF. Let oven heat for least 30 minutes before baking.
Stretch or roll out pizza dough to desired size and thickness. If you plan to use a pizza stone, transfer your dough to a sheet of parchment paper on an upside-down sheet pan or cutting board, which you will later use to transfer the pizza. If you are using a pizza pan, place the parchment sheet between the dough and the pan.
Ligthly brush dough with olive oil. Using a slotted spoon, distribute the tomatoes evenly across the pizza taking care to leave as much of the juice behind as possible. Scatter the basil followed by the mozzarella. Salt and pepper.
Optional: Top pizza with thin slices of dry salami for extra taste, but don’t overdo it. The beauty of this pizza is its delicate balance of fresh flavors.
Transfer the pizza to the oven and cook for 8-10 minutes. Remove pizza from stone and let cool for five minutes before serving.