Pizzas are wonderful vehicles for a great range of flavours and none more so than the no nonsense pizza Margherita. When you look at the range of toppings its no wonder it takes time to choose a suitable cover.
We covered off the preparation of the pizza dough elsewhere so just refer to that article before deciding on a topping. I’ve included the pizza dough recipe just for its own sake. The alternative is to buy some ready made pizzas to which the topping can be added.
Most restaurants leave it up to you to decide on your choice of toppings. You can add tomatoes especially cherry types, slices of beefsteak tomato, cheese, pepperoni slices, chunks of pineapple, olives, sweetcorn, peppers – sliced, mushrooms, truffles, rocket (arugula), buffalo mozzarella, goats cheese, anchovies, jalapeno chili, spicy sausage especially nduja.
For The Dough:
- 300g (10½oz) Tipo 00 flour or pizza flour (strong white flour)
- 1/2 teaspoon fast action yeast
- 2 tablespoon olive oil
- 170ml (6fl oz) water
- 1/2 teaspoon salt
- The dough is prepared by tipping flour, salt and yeasts into a large bowl and make a well in the middle. Pour water and oil into the well and slowly incorporate the flour until you have a soft dough. Tip the dough out on to a lightly floured surface and knead for 5 to 10 minutes. Place back into the bowl, cover and leave to rise for one hour, or overnight in the fridge.
- Preheat the oven to 240C/220 fan/gas mark 8.
- Lightly knead the dough again. Divide the dough into two balls and roll out thinly with a rolling pin.
- Get the bases ready on two baking trays for the sauce topping.
Pizza Margherita
A pizza which has a classic tomato and mozzarella topping. As a Neapolitan pizza it would normally have a topping of San Marzano tomatoes. The herbs are important and fresh basil and oregano are a must. I know that dried herbs may be the only ingredient to hand but it’s worth getting hold of these herbs. Dried oregano is easier to get though.
Preparation: 25 minutes; Cooking time: 10 minutes; Total time: 35-40 minutes
Ingredients:
For the basic tomato sauce:
- 100ml passata (tomato base)
- a handful fresh basil
- a handful of fresh oregano or 1 tsp dried
- 1 garlic clove, crushed and minced up
For the Margherita topping:
- 125g buffalo mozzarella, sliced into layers
- handful grated or shaved parmesan (or vegetarian alternative)
- handful of cherry tomatoes, halved
- handful of basil leaves (optional)
Preparation:
- Make the pizza dough as described elsewhere and allow to rise.
- Make the Margherita sauce base by mixing up the passata, some basil and crushed garlic. Season to taste. Leave at room temperature.
- Roll out the dough. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Put the topping on and heat the oven to 240ºC/220ºC fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with the cheese and tomatoes, drizzle with olive oil and season.
- Garnish with basil leaves and oregano.
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