Pizza "Margherita" with basil and mozzarella
4 servings
90 minutes
Margherita pizza is the embodiment of simplicity and perfection in Italian cuisine. Its history dates back to 1889 when Neapolitan pizzaiolo Raffaele Esposito created the dish in honor of Queen Margherita of Savoy, using the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. The taste of this pizza is harmonious – tender dough with a crispy crust, rich basil aroma, creamy softness of mozzarella, and a slight acidity from the tomatoes. It is served hot, lightly drizzled with olive oil, and pairs perfectly with a glass of wine or refreshing lemonade. Margherita is not just a pizza; it is a true cultural heritage embodying Italians' passion for quality ingredients and exquisite simplicity.
1
Cut the tomatoes and remove the seeds and juice. Chop them, place in a blender, and puree with 8 basil leaves. Add finely chopped garlic, tomato puree, and 2 tablespoons of olive oil. Season with salt and mix well.
- Roma tomatoes: 8 pieces
- Basil leaves: 24 pieces
- Garlic: 4 cloves
- Tomato puree: 2 tablespoons
- Olive oil: 100 ml
2
Roll out the dough into two thin circles and place them on greased baking trays. Drizzle the dough with a small amount of olive oil. Spread tomato sauce on top and smooth it out. Sprinkle with grated mozzarella and drizzle with olive oil.
- Pizza dough: 500 g
- Olive oil: 100 ml
- Tomato puree: 2 tablespoons
- Mozzarella cheese: 400 g
3
Bake the pizza for 5-12 minutes until the dough is golden and crispy. Before serving, drizzle with a little olive oil and sprinkle with basil leaves.
- Olive oil: 100 ml
- Basil leaves: 24 pieces
