Margheritapizzatopping Recipes

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AUTHENTIC PIZZA MARGHERITA



Authentic Pizza Margherita image

Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.

Provided by Allrecipes

Categories     Main Dish Recipes     Pizza Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon salt
1 cup water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup flour for dusting
2 cups pizza sauce
20 slices fresh mozzarella cheese
20 leaves fresh basil
olive oil
sea salt to taste

Steps:

  • Stir flour and 1 teaspoon salt in a bowl. Set aside.
  • Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
  • Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
  • Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
  • Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
  • Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g

ULTIMATE PIZZA MARGHERITA



Ultimate pizza Margherita image

Take your senses on a trip to Italy with this authentic pizza Margherita

Provided by Angela Nilsen

Categories     Buffet, Lunch, Main course, Snack, Supper

Time 1h30m

Yield Makes 2 pizzas

Number Of Ingredients 11

350g strong white flour
25g coarse semolina , plus extra for sprinkling
1½ tsp salt
7g pkt fast-action dried yeast
1 tbsp olive oil , (not extra virgin) plus extra for drizzling
275ml tepid water
400g can plum tomato
2 plump garlic cloves , finely chopped
2 tbsp tomato purée
2 balls buffalo mozzarella , (about 140g each)
two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve

Steps:

  • In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky (pic 1). When it is well mixed, cover and leave for 15 mins.
  • Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins. Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
  • In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.
  • When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the flour from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).
  • Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil (pic 3). Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.

Nutrition Facts : Calories 593 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium

MARGHERITA PIZZA



Margherita Pizza image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 1 (13 by 18-inch) pizza

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
Kosher salt and freshly ground black pepper
1 recipe fresh pizza dough, recipe follows
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/2 bunch fresh basil leaves
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Steps:

  • Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
  • Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
  • Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
  • If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
  • Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
  • Remove from the oven, cut into slices and serve. .

CLASSIC MARGHERITA PIZZA



Classic Margherita Pizza image

An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 20m

Yield Makes one 13-inch round pizza

Number Of Ingredients 8

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2/3 cup No-Cook Pizza Sauce
6 ounces fresh salted mozzarella, cut into scant 1/4-inch slices, room temperature
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Fresh basil leaves and red-pepper flakes, for serving (optional)

Steps:

  • Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
  • Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
  • Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.

MARGHERITA PIZZA TOPPING



Margherita Pizza Topping image

This is our favorite pizza topping--very simple, delicious and relatively healthy. I buy a ball of dough from a local grocer to save time and effort, but feel free to use any dough of your preference.

Provided by MarthaStewartWanabe

Categories     European

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

14 ounces pizza dough, prepared
2 tablespoons olive oil
4 garlic cloves, minced
1 small onion, sliced thin into rings and then separated
3 -4 tomatoes, sliced thin
2 -3 tablespoons fresh basil, chopped or 2 -3 teaspoons dried basil
1/4 teaspoon red pepper flakes, dried
8 ounces fresh mozzarella cheese, torn into thumb-sized pieces (or 1 cup shredded mozzarella)
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • Form dough to a medium pizza stone or pan per package instructions.
  • Brush surface of dough with olive oil and sprinkle evenly with garlic.
  • Arrange separated onion rings evenly atop garlic, leaving 1/2-inch space for pizza edge.
  • Arrange tomato slices atop onions, overlapping slightly for maximum coverage.
  • Sprinkle basil and red pepper flakes atop tomatoes and pizza edge.
  • Arrange mozzarella evenly atop tomatoes.
  • Sprinkle parmesan cheese atop mozzarella and pizza edge.
  • Bake for 20-25 minutes or until crust is golden, and cheese begins to bubble and brown.
  • Remove from oven and allow to rest for 10-15 minutes.
  • Slice into eighths, serve and enjoy!

Nutrition Facts : Calories 134.8, Fat 10.2, SaturatedFat 4.4, Cholesterol 23.5, Sodium 200.2, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 7.4

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Top Asked Questions

What do you put on a Margherita pizza?
Top with fresh mozzarella and tomatoes, then finish it off with garden-fresh basil. This is an easy pizza recipe with unbeatable flavor! The best homemade margherita pizza begins with homemade pizza dough. Homemade pizza dough may sound difficult to you.
What is the origin of Margherita pizza?
Allegedly invented in the 1800s, pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. What does margherita pizza mean? Widespread belief is that the margherita is named after Queen Margherita of Savoy, an Italian queen in the 1800’s.
What is Margherita sauce used for?
Margherita Sauce. The classic Italian combo of tomatoes, basil, and cheese is typically found atop pizza, but the components shine in a minimally cooked sauce that's perfect for ladling over pasta, topping a chicken breast, or even filling an egg-white omelet.
What is the difference between Margherita and marinara?
According to legend, Margherita pizza is named after one of our Italian queens. On the other hand the Marinara pizza recipe, comes from the fact that it is so simple to make, that the Neapolitan sailors (in Italian “marinai”) would have cooked it on their long journeys.

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