Italians love their pizza and so do Americans. When in Italy, people buy pizza by the slice or by the pound. Here in the USA we buy the whole pie! We have Americanized this classic Italian dish to the point of it becoming as American as apple pie!
The basic history behind Pizza Margherita is really interesting. In 1889 Queen Margherita was visiting Naples, Italy. A local pizza shop owner was asked to make a pizza in her honor. He put together the combination of tomatoes, fresh mozzarella and basil and named it pizza Margherita. Until this point, mozzarella cheese was not used on pizzas. I guess you could say a tradition was started.
In the US you can find Pizza Margherita on menus are some pizza and Italian food establishments but I have a feeling the average pizza consumer has not heard of this pizza. They might think it has to do with the popular Mexican drink! I hope you enjoy the flavors of this simple but delicious pizza.
Pizza Margherita
1 basic pizza crust-homemade or store-bought (your choice)
3-4 ripe plum tomatoes
4 Tbsp olive oil
salt and pepper
4-5 large basil leaves
1/2 pound fresh mozzarella sliced
Heat oven to 500 degrees and preheat pizza stone for 10 min.In a food processor, pulse the tomatoes, 1 tbsp of oil and some salt and pepper. Make your pizza on a piece of parchment paper. Tip-cut the paper to the size of your crust or the edges of the paper burn-trust me on this. Spread the sauce on the pizza, it will be thin but don’t worry. The hot oven will cause the water to evaporate off the pizza. Put the dough with sauce onto the pre-heated stone for 10 minutes on the bottom rack. Remove carefully and add the fresh basil leaves, torn up, and the cheese slices. Drizzle the rest of the olive oil as well. Put the pizza back in the oven, moving to the middle rack if need be, for about 5-8 minutes or until the cheese is melted and bottom of the crust is light brown. Remove and enjoy! We added a bit more basil when it was out of the oven, that is why the basil is two different colors.
Hi Michelle
I live pizza. This has to be my favorite pizza of all time. I’ve had the fortune to eat it as some great pizzerias that use those great pizza ovens, and it’s so good!
Hello Michelle, I say you don’t have any remorse when throwing this kind of photographs with delicious pizza’s at us. Now I have to have one, I don’t know if I can find a pizza margherita but I will take any.
I have to stop reading BCB food section or I will struggle to keep my weight in check.
Hi Michelle
I’m new here at your girls blog, Tia maybe know me from Famousbloggers and there did I read about your blog. (I’m a real estate, SEO guru and a restaurant owner who my son take care of) New recipe is always interesting and this are I’m going to test.
Welcome to BCB! I’ll have to visit Famousbloggers soon. I hope you enjoy this recipe. We did.
Hey Michelle,
Yep I do love pizza and I think you are right about unknowing consumers. This weekend I want to try your recipe. I like to dust the dough with cornmeal instead of flour. Adds a bit of crispness without a hard crunch. Nice support for a fresh mozzarella too.
Have a great week!
I wrote this post awhile back and have since bought a pizza peel. I, too, find that cornmeal works better than the parchment and flour. I can’t wait to buy the tomatoes, cheese and basil to make this over the weekend as well.
This has to be my favorite pizza of all time. I’ve had the fortune to eat it as some great pizzerias that use those great pizza ovens, and it’s so good!
If I had a pizza stone, I would make this from scratch. I should ask for one for my birthday.
Yes you should Tia!!!
That made me hungry reading the post!
Guess what I will be having for tea tonite….pizza!
Probably get the kids to give me a hand, thanks for the detailed instructions, I think we can avoid phoning a take away tonite and instead make one ourselves.
Alex
Alex I am also hungry for pizza but sadly I don’t have the cheese or basil to make this. But I am so glad you are making this tonight. That is my primary goal-to get people to make good food at home and enjoy the experience of making and eating together. Buon appetito!
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