Classica Margherita
Classic Margherita

About This Recipe

Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my classic margherita for you to enjoy.

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to do my pizza with dried basil from a jar, it will ruin a masterpiece! If you like it hot, you can always drizzle a little chilli oil on top before serving. Makes 2 Pizzas

TwitterFacebook

2

Serves

10

Ingredients

Cheese

Main Ingredient

Pizza Recipes, Meat-Free Recipes

Type

Ingredients

  • 200g strong white flour plus extra for dusting
  • 7g fast-action dried yeast
  • pinch of salt
  • 140ml water, warm
  • 3 tablespoons extra virgin olive oil plus extra for brushing

for the topping

  • 200g passata (sieved tomatoes)
  • 2 mozzarella balls, drained and cut into little cubes
  • 4 tablespoons extra virgin olive oil
  • 8 fresh basil leaves
  • to taste salt and pepper

Weight Converter

Found in This Book

Feast your eyes on the finest classic margherita! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Prepare 2 baking trays by pouring 1 tablespoon of oil on each tray and spreading it with your fingers or pastry brush. Brush the inside of a large bowl with oil.
  2. To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
  3. Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes.
  4. Preheat the oven to 200°C/gas mark 6.
  5. Once rested, turn out the dough onto a well-floured surface and divide it into 2 equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
  6. Spread the passata evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper. Divide the mozzarella between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown.
  7. Two minutes before the end of the cooking, scatter over the basil and continue to cook. Serve hot and enjoy with your favourite cold beer.

Once you’re done, simply sit back and enjoy your classic margherita and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Seared Tuna Steak with Courgettes and Capers

View Recipe

Next Recipe

Pizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

Gnocchetti sardi fatti in casaHomemade Sardinian Pasta Shells

Making pasta can be a bit of a chore, but gnocchetti sardi (also known as malloreddus) is really easy. You don’t need a pasta machine – just mix, roll, shape and cook. Unlike most other types of home-made pasta, which contain eggs, the dough for these shells is made from flour and water, giving the pasta a firmer texture. The shells are best served with a chunky sauce such as a ragù made from...

4

Serves

2

Ingredients
View Recipe

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Torta Leggera al LimoneSuper-Light Lemon Sponge Cake

There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising...

16

Serves

7

Ingredients

Lemon

Main Ingredient
View Recipe