pizza napoletana margherita
From xerxes 16 years ago
- 15 minutes to make
- Serves 2
I first had this pizza at an outdoor piazza in Verona, Italy. One of its charms is its simplicity, both in ingredients and method. Under a strict Italian Law, this is one of the very few pizzas that may be labelled "authentic Italian. Read more " Every ingredient for this pizza should be the very freshest and finest available and on no account should any shortcuts be taken. The reward is well worth the pains taken! See less
Ingredients
- Dough for 1 medium Pizza (separate recipe) shopping list
- 1 Tbsp farina or cornmeal shopping list
- 5 Italian plum or roma tomatoes, peeled, seeded, and roughly chopped shopping list
- 4 large, fresh basil leaves, cut in strips shopping list
- 8 ounces fresh buffalo mozzarella, broken into 1/2" chunks shopping list
- 1/4 cup freshly grated pecorino romano or parmesean cheese shopping list
- 3 fresh garlic cloves, minced shopping list
- 1/3 cup olive oil shopping list
How to make it
- Once dough has been shaped, poke it with a fork all over* then brush with olive oil.
- Preheat the oven to 500 degrees
- Arrange chopped tomatoes, sliced basil leaves and chunks of mozzarella, and sprinkle with the romano or parmesean.
- sprinkle the minced garlic over the top and drizzle the entire pizza with remaining olive oil.
- Sprinkle farina or cornmeal over baking dish, or if you have a pizza stone (a worthwhile investment in my opinion) and slide the pizza onto it.
- Bake for 15 minutes or until outer crust is golden brown.
- Serve with a Valpolicella, montepulciano d'abruzzo, or your favourite italian wine! Ciao!
The Rating
Reviewed by 5 people-
This is my favorite pizza - I can only imagine having it in Italy! Plus Valpolicella is my favorite red wine. Thanks for this great post and high 5 to you my friend!
valinkenmore
in Malott loved it
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so good.
puddlewonderful
in Beverly Hills Adjacent loved it
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just lovely!
midgelet
in Whereabouts loved it
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