Margherita Pizza: A Simple and Delicious Classic

 Margherita Pizza: A Simple and Delicious Classic

Pizza has ancient roots, beginning with flatbreads topped with simple ingredients from ancient civilizations like the Greeks and Romans. Modern pizza as we know it was born in Naples, Italy, in the 18th century. This new style featured a crust topped with tomatoes, mozzarella, and basil. One of the most famous types, Margherita pizza, was created in 1889 to honour Queen Margherita, featuring ingredients that represented the colours of the Italian flag.

Italian immigrants brought pizza to the United States, where it quickly became popular and evolved into many styles, like New York style and Chicago deep-dish. Today, pizza is enjoyed worldwide in countless variations.

Margherita Pizza Recipe

Nothing turns a bad day around like a perfect slice of pizza, especially when it's a classic Margherita. This simple, delicious pizza hails from Naples, Italy, and now you can make it at home whenever the craving strikes!

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Margherita Pizza Ingredients

• Pizza Dough: Use your favorite whole-wheat pizza dough. If you're short on time, store-bought dough works well too.

• San Marzano Tomatoes: These special tomatoes come from the San Marzano region near Naples, Italy. They’re rich in flavour and have a thicker sauce than most canned tomatoes. They’re perfect for Margherita pizza sauce. Simply pour the tomatoes into a bowl and crush them by hand.

• Fresh Mozzarella Balls: Look for mozzarella packed in water rather than vacuum-sealed. The water-packed variety has better flavour and texture. My favourite is ovoline mozzarella, about 1 inch in diameter, but any size works—just tear larger pieces into smaller ones if needed.

• Fresh Basil: Fresh basil is a must. After the pizza is baked, sprinkle thinly sliced basil on top. Add a few whole leaves for extra flair.

• Olive Oil & Salt: Finish your pizza with a light drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt or kosher salt. This will bring out the best flavours.

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How to Make Margherita Pizza

Ingredients:

• 1 batch of whole wheat pizza dough or 1 pound of store-bought dough
• 1 large can (28 ounces) of whole San Marzano tomatoes
• 12 ounces (dry weight) of fresh mozzarella balls, preferably water-packed
• Handful of fresh basil, thinly sliced, plus small leaves for garnish
• Extra-virgin olive oil, flaky sea salt or kosher salt, and optional red pepper flakes

Instructions:

1. Preheat the Oven: Preheat your oven to 500°F with a rack in the upper third. Place a baking stone or steel on the upper rack and prepare the dough as directed.

2. Prepare the Sauce: Pour the canned tomatoes into a bowl, crush them by hand, and spread about ¾ cup of the sauce evenly over each pizza, leaving a 1-inch border around the edges.

3. Add the Mozzarella: If your mozzarella is packed in water, drain and pat it dry with a towel. Tear larger mozzarella balls into 1-inch pieces if needed. Distribute the cheese over the pizza, concentrating more in the center as it will spread when it melts.

4. Bake the Pizza: Bake each pizza on the top rack until the crust is golden and the cheese starts to turn golden, about 10 to 12 minutes. If using a baking stone or steel, keep an eye on it as it may cook faster.

5. Finish and Serve: Once baked, top each pizza with fresh basil, drizzle lightly with olive oil, sprinkle with salt, and add red pepper flakes if desired. Slice and enjoy! Leftover pizza can be stored in the fridge for up to 4 days.

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Notes:

• Dairy-Free/Vegan Option: While not traditional, this pizza is tasty with a drizzle of vegan sour cream before and after baking. Omit Parmesan in the crust recipe if needed.

This Margherita pizza is easy to make, fresh, and sure to please everyone. It’s fun to prepare and even better to eat. Ready for pizza tonight?