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
Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese
Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.
4
Serves7
IngredientsCheese
Main IngredientQuattro StagioniFour Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives
Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...
13
IngredientsVegetables
Main IngredientInsalata di Pollo e ChorizoChicken and Chorizo Salad With Beans and Rocket Leaves
Every now and then I go on a health kick and watch what I eat, especially in the evenings. However, there are only so many salads you can have before you start to get a bit bored, especially during the winter months – but this is an amazing option: filling, delicious and incredibly good for you but at the same time it won’t leave you feeling hard done by, unlike some salads.
4
Serves11
IngredientsChicken
Main IngredientZucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs
I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.
6
Serves8
IngredientsVegetables
Main IngredientInsalata di Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano
Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.
4
Serves13
IngredientsCouscous
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