16 June, 2012

Margherita Pizza recipes

This classic Neapolitan-style pizza is so simple; it depends on quality ingredients.
The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. ~epicurious.com

Eat Yourself Skinny's
1 tsp extra virgin olive oil
1 garlic clove, halved
4 plum tomatoes, thinly sliced
1 cup (4-oz) fat free mozzarella cheese, shredded
1 tsp balsamic vinegar
1/2 cup fresh basil, chopped
1/8 tsp salt
1/8 tsp black pepper

For variation(s):
Add grape tomato halves for Regina Margherita.


Brush your dough with about a 1/2 teaspoon of olive oil and rub your crust with the cut sides of the garlic. Arrange tomato slices over crust, leaving a 1/2-inch border and sprinkle mozzarella cheese evenly throughout.  

Bake at 500°F for 10 to 12 minutes or until crust is golden brown and cheese is bubbly.  

Sprinkle pizza evenly with chopped basil, salt and pepper and feel free to drizzle a bit of balsamic if desired.

Photo: Romulo Yanes via Cooking Light
Margherita with
Cooking Light's
Basic Pizza Sauce
Prepared crust
Basic Pizza Sauce
1 1/4 cups (5-oz) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves

Notes: Even after cooking the sauce longer directed, there's enough for 2 (12-inch) pizza crusts (7/2/2012).

Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550°F for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.

Lynne Rossetto Kasper's
'Classic' Margherita
1 Tbsp extra-virgin olive oil
1/2 medium onion, minced
1 sprig parsley, chopped
1 large clove garlic, minced
1/4 tsp dry oregano
1-1/2 cups canned or fresh whole peeled tomatoes (but not Roma tomatoes)
1/3 cup packed fresh basil leaves, torn
3-oz fresh mozzarella (in liquid), thinly sliced
2 to 3 Tbsp extra-virgin olive oil
Freshly ground black pepper and salt

Notes: Lynne says, "You may also use any of the following flavorings, but only enough to flavor, not overwhelm: Sliced red onion, pitted olives, pepperoni, anchovy, sliced mushrooms, steamed broccoli or cauliflower, salami, prosciutto, roasted peppers, shrimp, cooked Italian sausage, hot pepper, fresh herbs such as marjoram, oregano, mint, garlic, rosemary, or sage." 

Margherita with
Aida Mollenkamp's
Vodka Tomato Sauce
For sauce:
1 (15-oz) can diced tomatoes with juices
1/4 cup vodka
1/4 cup heavy cream
Salt and freshly ground black pepper

For pizza:
1 (1-LB) fresh pizza dough
Olive oil
10-oz low-moisture mozzarella, sliced 1/2-inch thick
10 to 20 small basil leaves


For sauce:  Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes. Season, as desired, with salt and freshly ground black pepper and set aside to cool.

For pizza:  Place a rack in the middle of the oven and preheat to 425°F.

Spread sauce evenly over the dough and cover evenly with mozzarella; scatter with whole basil. Drizzle with oil and bake until cheese is melted, and underside of dough is golden brown, about 20 minutes.

Last Updated August 3, 2012

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