Pizza "Margarita" on thin crust
8 servings
90 minutes
Pizza Margherita is a symbol of true Italian cuisine, born in sunny Naples. Legend has it that the dish was created in honor of Queen Margherita of Savoy, with its colors reflecting the Italian flag: red tomatoes, white mozzarella, and green basil. On a thin, crispy crust, this pizza reveals the tenderness of melted cheese, the fresh aroma of basil, and the richness of tomato sauce. Its taste is a harmony of light acidity, creamy softness, and spiciness from herbs. Served hot, it pairs perfectly with a glass of red wine. Margherita is not just food; it's a gastronomic story that carries the warmth of Italian tradition in every bite.
1
Pour warm water into a deep bowl, add yeast, sugar, salt, vegetable oil, egg, and flour. Knead the dough until it doesn't stick to your hands and the bowl. Transfer it to a plastic bag and place it in the refrigerator for 1 hour.
- Water: 250 ml
- Dry yeast: 10 g
- Sugar: 1 tablespoon
- Salt: to taste
- Vegetable oil: 100 ml
- Chicken egg: 1 piece
- Whole grain (wholemeal) flour: 3 glasss
2
We slightly cut the tops of the tomatoes and place them in boiling water for 1 minute. We pour cold water over them and remove the skin. We sauté the chopped pulp in heated olive oil. We peel the garlic and press it through a garlic press. We add tomato paste, dried basil, and garlic. We mix and remove from heat.
- Tomatoes: 5 piece
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Tomato paste: 2 tablespoons
- Dried basil: 1 teaspoon
3
Take the dough out of the fridge and knead it again. Divide it into three parts and roll out flatbreads.
- Whole grain (wholemeal) flour: 3 glasss
4
Spread sauce evenly on each flatbread. Bake for 5 minutes in an oven preheated to 250 degrees.
- Tomato paste: 2 tablespoons
5
We break the basil into leaves. We slice the mozzarella into rounds. The thinner the mozzarella slices, the tastier it is. We take out the pizza, arrange the mozzarella, and return it to the oven for 2 minutes. We sprinkle with basil leaves, grated parmesan, and pepper.
- Green basil: 1 bunch
- Mozzarella cheese: 120 g
- Grated Parmesan cheese: 100 g
- Ground black pepper: to taste
