Wie Macht Man Pizza Margherita

Pizza ever makes a bad day feel better, and there's nothing nicer than a perfect slice of margherita pizza. Now you lot can brand this recipe at domicile any time the craving strikes!

Pizza margherita, equally the Italians call it, is a simple pizza hailing from Naples. When done correct, margherita pizza features a bubbly crust, crushed San Marzano love apple sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of common salt. That is all.

Sure, yous could add some tomato if yous'd like, but just if the tomato is truly ripe, carmine and worthy. Authentic Neapolitan pizza margherita doesn't require fresh tomato. Attempt making this pizza as written, and you won't miss the tomato on top. Sometimes less is more.

This pizza is simple, fresh and a guaranteed oversupply pleaser. It's a delight to make and even amend to eat. How about pizza tonight?

Watch How to Make Margherita Pizza

Pizza Margherita Ingredients

Pizza Dough

Every bit usual, I used my get-to whole wheat pizza dough. When made with white whole wheat flour, it doesn't even gustation like whole wheat!

In a hurry? This pizza will work with 1 pound of shop-bought dough besides.

San Marzano Tomatoes

San Marzano tomatoes are a special variety of plum lycopersicon esculentum originating from the San Marzano region near Naples, Italia. San Marzano tomatoes are tender and rich in flavour. Even the tomato sauce within the tin is thicker than almost other whole canned tomatoes. They are special.

San Marzano tomatoes are the traditional pick for pizza margherita and yield the perfect sauce. Merely cascade the whole can into a basin and crush the tomatoes by hand earlier using.

Fresh Mozzarella Assurance

Wait for mozzarella assurance packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella tin taste rubbery.

Ovoline mozzarella assurance are my favorite for pizza margherita since they are the perfect size (about ane-inch in diameter). Larger or smaller mozzarella assurance will piece of work, too. Just tear them into smaller pieces every bit necessary.

Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella assurance piece of work well, besides.

Fresh Basil

Fresh basil is absolutely essential. In one case the pizza is out of the oven, sprinkle a scattering of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!

Olive Oil & Salt

Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful equally you lot pour so you lot don't accidentally overdo it.

Lastly, add together a sprinkle of flaky sea salt or kosher salt. Our sauce doesn't contain whatsoever added table salt, then a light sprinkle of salt helps bring out the best flavors in this pizza.

What to Serve with Margherita Pizza

• Basil Pesto Salad Dressing: Perfect on whatsoever summery green salad.
• Italian Chopped Salad: My top pick!
• Layered Panzanella: More tomato and mozzarella goodness, in salad course.
• Parmesan Roasted Broccoli with Balsamic Drizzle: This broccoli is completely irresistible.
• Perfect Roasted Asparagus: Quick and easy.

More Homemade Pizzas to Enjoy

Here are just a few of my favorite pizza recipes on the weblog:

• Arugula-Almond Pesto Pizza
• Broccolini Almond Pizza
• Brussels Sprouts Pizza with Balsamic Ruddy Onions
• Greek Pizza
• Ultimate Veggie Pizza

Impress

Margherita Pizza

• Author:
• Prep Time: 25 minutes
• Cook Fourth dimension: xx minutes
• Total Time: 45 minutes
• Yield: 2 pizzas i10
• Category: Main dish
• Method: Baked
• Cuisine: Italian
• Diet: Vegetarian

Make classic margherita pizza at dwelling with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to brand. Recipe yields ii medium (11-inch diameter) pizzas.

Scale

Ingredients

• 1 batch like shooting fish in a barrel whole wheat pizza dough or 1 pound store-bought pizza dough
• one large can (28 ounces) whole San Marzano tomatoes
• 12 ounces (dry out weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
• Handful of fresh basil, thinly sliced plus modest leaves
• Additional garnishes: Drizzle of extra-virgin olive oil, flaky ocean common salt or kosher salt and optional red pepper flakes

Instructions

1. Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you lot're using a baking stone or baking steel, identify it on the upper rack. Fix dough through step 5.
2. Place a medium mixing basin in the sink and pour the canned tomatoes into the bowl, juices and all. Crush the tomatoes by manus. Spread well-nigh ¾ cup of the tomato sauce evenly over each pizza, leaving nigh 1 inch bare effectually the edges.
3. If your mozzarella is packed in water, drain off the water and gently pat the mozzarella dry on a clean tea towel or newspaper towels. If yous're working with large mozzarella balls, tear them into smaller 1-inch balls. Distribute the mozzarella over the pizza, concentrating information technology a bit more in the center of the pizza, as information technology will melt toward the edges.
4. Broil pizzas individually on the top rack until the crust is golden and the cheese is just turning golden, about x to 12 minutes (or significantly less, if you're using a blistering stone/steel—go along an centre on it).
5. Superlative each pizza generously with fresh basil, followed by a low-cal back-and-along drizzle of olive oil, a sprinkling of table salt, and reddish pepper flakes, if you wish. Piece and enjoy. Leftover pizza will keep well in the fridge for upwardly to 4 days.

Notes

Make it dairy gratis/vegan: While untraditional, this pizza would be skillful with vegan sour cream drizzled across the pizza both before and later baking. Simply omit the Parmesan in the pizza chaff recipe.

Make it gluten free: Substitute your favorite homemade or store-bought pizza dough.

▸ Diet Information

The information shown is an estimate provided by an online nutrition figurer. It should not be considered a substitute for a professional nutritionist'southward communication. Run across our full diet disclosure here.

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