Pizza Margherita

Pizza Margherita
Pizza Margherita, the pizza of Queen or pizza Napoletana. After having such blueblood origin will definitely be the favorite of many and the tastiest! With ingredients white, red, green, referring to the "Tricolore" with a ruddy homemade tomato sauce enriches the flavors.
Beyond the slightly funny introduction, this pizza has thin and refined tastes and ingredients combined so perfectly that not one taste overshadows the other's presence.
I think the dough that I suggest you use has great results and to remain in the freezer for some time matures it and makes it even more delicious.
Your own the "Queen"!

work: 30′ time: 1h:00′ easy:

Pizza Margherita

The History of Pizza

«… But we have to wait the 18th century to have the first pizza with tomato. Regardless though the date symbol of pizza is when Pizza Margherita was discovered in 1889. At this point we should mention the episode from which it took its name, this pizza.
In 1889 King Umberto the first with Queen Margaret visited Naples. The queen was curious about the pizza, she had never eaten but had heard about this∙ so she called to the palace's most famous manufacturer of pizza in Naples. The manufacturer had prepared some pizzas among which, one with mozzarella, tomato and basil, that is the colors of the Italian flag. This pizza excited Queen Margaret, so the manufacturer of pizza Margarita gave her name in honor of the queen.
Nowadays pizza is known throughout the world as an authentic representative of Italian culinary culture, synonymous with the Mediterranean Diet».

Ingredients (2 personal pizzas)

  • 1 ball pizza dougn
  • 2 fresh mozzarella balls
  • 10-12 cherry tomatoes, colorful
  • 2 medium tomatoes, mashed
  • fresh basil
  • parmesan
  • 40 g (1.4 oz) olive oil
  • 1 tbsp oregano
  • 1 tsp garlic powder
  • salt & pepper
For the sauce of the pizza basis initially prepare the homemade tomato sauce.
In a frying pan and over medium heat, add the oil and pureed tomatoes to brown  and then boil with their juices.
While the tomato sauce cooks stir it occasionally, add the oregano, garlic powder, salt and pepper. Do not add water.
Allow to evaporate the juices of tomatoes and stay with their oil. Towards the end of cooking, when it is reduced in volume, add a few basil leaves. Stir and set aside to cool sauce.
On a cutting board slice the mozzarella balls into slices and cut the cherry tomatoes in two.
Roll out the dough ball, with our palm or small rolling pin, two discs Ø20-22cm (Ø7.9-8.7in) onto greaseproof paper and in shallow oven pan. Pour 2 tablespoons homemade sauce and spread with the back of spoon almost to the perimeter of the dough.
On top place 5-6 slices of mozzarella and in between half the cut cherry tomatoes with cut side up.
Add a few fresh basil leaves, salt and pepper and sprinkle with grated Parmesan.
Bake at 200°C (392°F, Gas:5.7) in the lower rack of the oven for ~20 minutes or until pizzas are cooked from above and from below, have melted mozzarella and is golden.
Pizza Margherita Pizza Margherita Pizza Margherita

Author Zambia G. Sifaki