Pizza margherita

Pizza margherita

By
From
Baking
Serves
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 quantity Pizza dough, patted out to two 35 cm x 30 cm rectangles or two 30 cm rounds
4 tablespoons olive oil
1/2 cup grated parmesan cheese
1 quantity pizza sauce, (see Note)
2 cups diced mozzarella cheese
12 leaves fresh basil leaves, torn
salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Brush the pizza dough with half of the olive oil and sprinkle with half of the parmesan cheese. Spoon the sauce over the top and then add the mozzarella and basil, seasoning with salt and pepper.
  3. Brush the pizza dough with half of the olive oil and sprinkle with half of the parmesan cheese. Spoon the sauce over the top and then add the mozzarella and basil, seasoning with salt and pepper.

Variations

  • Ham & mushroom pizza

    Make as for Pizza Margherita, replacing the mozzarella and basil with 250 g cooked ham, cut into strips, and 6–8 finely sliced mushrooms.

    Salami pizza

    Make as for Pizza Margherita, replacing the mozzarella and basil with a 50 g can flat anchovy fillets, drained, 125 g Italian salami cut into strips, and 12 stoned and quartered black olives.

    Neapolitan pizza

    Make as for Pizza Margherita, omitting the basil and parmesan and adding a 50 g can flat anchovy fillets, drained, and 125 g Italian salami cut into strips. Olives are optional.

Pizza sauce

  • This rich, flavourful tomato sauce is used as a base for many pizzas. It is spread over the bread dough before other toppings are added. Instead of fresh tomatoes, drained canned whole tomatoes may be used.

    Place 750 g ripe tomatoes, peeled and chopped; 2 garlic cloves, crushed; 1 teaspoon dried oregano, 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, 1 bay leaf, 1 tablespoon brown sugar, salt and freshly ground black pepper in a saucepan and simmer gently for 30–40 minutes, stirring often. Taste for seasoning, remove the bay leaf and cool before using. Makes enough for two 30 cm rounds, or two 35 x 30 cm rectangles.
Tags:
baking
bakery
margaret
fulton
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