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
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
- 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.
- 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.
- 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.
- Preheat the oven to 200°C/gas mark 6.
- 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.
- 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.
- 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.
More RecipesGet Inspired
My Mother’s LasagneLasagne di Mamma
This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about 11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.
8
Serves18
IngredientsBeef
Main IngredientStufato di agnello alla pugliesePuglian Lamb Stew
You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...
4
Serves15
IngredientsLamb
Main IngredientRisotto con zucchini e zafferanoCourgette & Saffron Risotto
Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...
4
Serves12
IngredientsRice
Main IngredientPennette gratinate al salmone affumicato, fontina e piselliPasta Bake with Smoked Salmon, Fontina & Peas
This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes....
4
Serves12
IngredientsSalmon
Main IngredientBruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta
Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.
4
Serves8
IngredientsVegetables
Main IngredientBucatini al pesto sicilianoBucatini with Sicilian Pesto
Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.
4
Serves13
Ingredients
Discuss This Recipe