Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!
Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.
If the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.
The Chef Cuts The Pizza With A Pizza Cutter. Tasty Margherita Pizza With Mozzarella, Bocconcini And Basil Leaves Stock Photo
This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?
As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!
San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.
Tomato Bocconcini And Tomato Flatbread
San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.
Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.
Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.
Recipe: Flatbread Margherita Pizza
Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.
Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!
Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.
Meatball And Bocconcini Pizza By Anne Marie. A Thermomix ® Recipe In The Category Main Dishes
Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.
Make classic margherita pizza at home with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to make. Recipe yields 2 medium (11-inch diameter) pizzas.
Make it dairy free/vegan: While untraditional, this pizza would be good with vegan sour cream drizzled across the pizza both before and after baking. Simply omit the Parmesan in the pizza crust recipe.
Margarita Pizza Recipe
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.
Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)
Artisanal Margherita Pizza
© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.We love to experiment with cheeses and toppings but one can never go wrong with a simple yet very flavorful pizza margherita.
This simple yet flavorful pizza uses the red tomatoes, white mozzarella, and green basil to represent the colors of the Italian flag.
All the way back in 1889, a Neapolitan pizzamaker created the “Pizza Margherita” to honor the Queen consort of Italy, Margherita of Savoy.
Stovetop Pizza For A Hot Summer Day
After the pizza comes out of the oven, I like to drizzle a bit of extra virgin olive oil over the top and garnish with fresh basil leaves.
Whether you are using homemade or store-bought pizza dough, allow the dough to rest on your kitchen counter for a minimum of 1 hour so it comes up to room temperature.
The cornmeal will ensure that your dough will not stick to the baking sheet as well as allow heat to get under the pizza dough for an evenly baked crust!
Easy Margherita Pizza Recipe
To make the homemade pizza sauce, add the canned or carton tomatoes to a food processor or blender along with the garlic cloves and basil leaves. You can also add a bit of sea salt and black pepper, if desired. Blend for about 1 minute.
You will only need 1/2-1 cup of pizza sauce. Store the rest in an air-tight jar in your refrigerator for up to 3 weeks! If can be used for pasta, chili or more!
Add about 1/2 cup of pizza sauce to the dough and spread it out evenly making sure to leave a border that will be the crust.
Original Margherita With #bocconcini Cheese #organic Tomato Sauce And Basil
Bake the pizza in your preheated 525°F (or higher) oven on the bottom rack for 5 minutes then move it to the middle rack for 8-10 minutes.
If you happen to have any leftovers (I honestly doubt it though), you can keep them in your refrigerator for up to 3 days.
Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @. Happy cooking and eating!
0 Response to "Margherita Pizza Recipe Bocconcini"
Posting Komentar