Pizza Margherita

My Favourite Pizzas

Pizza Margherita myfavouritepastime.com_3064_2We’ve had very sunny and pleasant weather in the last two days, so I have no complaints, today, just a huge smile on my face. I have often wondered why this pizza is called “Margherita” but after reading, here there and everywhere I don’t seem to be coming across the real reason why it was called as such. So I shall just say pass and continue to share the recipe. I love olives so I added some Kalamata olives as well as some pepper flakes to give it a kick.

Pizza Margherita myfavouritepastime.com_3066_2The pizza was good. What more can I say? We drizzled some extra virgin olive oil over the top and garnished with some fresh basil leaves and demolished it within a record 15 minutes. How long does it take you to eat a meal? I have a friend who eats for over an hour. I find that way too slow and irritating. I usually just leave her at table and get on with other things. Have a pleasant evening, morning or afternoon depending on where you are.

Tomato Sauce (for two large pizzas)

  • 1 (28floz) can whole tomatoes in juice preferably San Marzano
  • 2 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1 small onion finely chopped
  • 4 basil leaves shredded
  • ½ teaspoon sugar
  • Salt and pepper to taste

Topping Ingredients 

  • 150g (6oz) fresh mozzarella, cut into ¼ inch-thick slices
  • 3 medium Italian tomatoes, sliced
  • ½ cup pitted black olives
  • Handful grated or shaved Parmesan
  • Olive oil to drizzle
  • Salt and pepper to season
  • Handful fresh basil leaves

Pizza Margherita myfavouritepastime.com_4633Ingredients for tomato sauce.

Pizza Margherita myfavouritepastime.com_4637Heat oil in a small heavy based saucepan over medium-low heat

Pizza Margherita myfavouritepastime.com_4639and cook garlic and onions until fragrant and pale golden, about 5 minutes.

Pizza Margherita myfavouritepastime.com_4644Add tomato purée, sugar, salt and pepper and simmer, uncovered, stirring occasionally, until thickened and reduced to about 1½ cups, about 40 minutes. Adjust seasoning, add basil and set aside to cool.

Pizza Margherita myfavouritepastime.com_4657Spread half the sauce over the rolled dough, leaving a 1-inch border (there may be some sauce left over),

Pizza Margherita myfavouritepastime.com_4659top with tomatoes, arrange sliced mozzarella and sprinkle Parmesan over tomatoes. Season the topping with salt and pepper and chilli flakes, if desired. Drizzle with some olive oil. Bake 8-10 minutes on pizza stone until crisp and bubbly. If using a pizza pan it will take 11-14 minutes

Pizza Margherita myfavouritepastime.com_4663_2Arrange a handful basil leaves on top of the pizza and give another drizzle of olive oil.

Pizza Margherita myfavouritepastime.com_3066_2Serve.

Pizza Margherita myfavouritepastime.com_4664_2It was, delicious

Pizza Margherita

Preparation time: 30 minutes; Baking time: 8-10 (-14) minutes; Makes: 14-16-inch round pizza

Ingredients

Tomato Sauce (for 2-3 large pizzas)

  • 1 (28floz) can whole tomatoes in juice preferably San Marzano
  • 2 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1 small onion finely chopped
  • 4 basil leaves shredded
  • ½ teaspoon sugar
  • Salt and pepper to taste

Topping Ingredients

  • 150g (6oz) fresh mozzarella, cut into ¼ inch-thick slices
  • 3 medium Italian tomatoes, sliced
  • ½ cup pitted black olives
  • Handful grated or shaved Parmesan
  • Olive oil to drizzle
  • Salt and pepper to season
  • Handful fresh basil leaves

Base

Instructions

  1. Make the no-knead pizza dough ahead of time, and roll as per instructions, and also make pizza sauce ahead of time.
  2. Preheat the oven to 500°F (260°C) if using a pizza stone; or 450°F (230°C) if using a pizza tray (pan) ten minutes before baking the pizza.

Tomato sauce

  1. Briefly pulse tomatoes with juice in a blender to make a chunky purée.
  2. Heat oil in a small heavy based saucepan over medium-low heat and cook garlic and onions until fragrant and pale golden, about 5 minutes.
  3. Add tomato purée, sugar, salt and pepper and simmer, uncovered, stirring occasionally, until thickened and reduced to about 1½ cups, about 40 minutes. Adjust seasoning, add basil and set aside to cool.

Assemble pizza

  1. Turn the dough onto a well-floured surface. Knock it back and shape into a ball. Cover with a towel and let stand 20 minutes, then roll into a 14-16 inch circle, depending of size of your pan or stone.
  2. Spread half the sauce over the rolled dough, leaving a 1-inch border (there may be some sauce left over), top with tomatoes, sliced mozzarella, olives and sprinkle Parmesan over the top.
  3. Season the topping with salt and pepper and chilli flakes, if desired. Drizzle with some olive oil. Bake 8-10 minutes on pizza stone until crisp and bubbly. If using a pizza pan it will take 11-14 minutes.

To finish:

  • Arrange the handful basil leaves on top of pizza and give another drizzle of olive oil. Serve.

myfavouritepastime.com  

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

40 thoughts

  6. This looks so good Liz! When we’d go out for pizza when we lived in Malta, I don’t remember ever seeing any ‘super loaded’ pizzas like we have here in the States. (Not that I don’t like the ‘super loaded’ ones!) This Margherita pizza is like ‘going back to basics’ and looks delicious. And I really like the idea of a no-knead pizza crust. A terrific post – as always!

    Reply

    1. Hi Dear Cecile,
      Thank you for showering me with lots of lovely messages. I have been laughing or smiling as I read them, one by one. You seem to have travelled the world over, How lucky you are. I really enjoyed eating this pizza, it’s basic but it tasted great. I never finish my pizza in one sitting, but on this day, I cleared the plate. The no knead pizza dough is a blessing. Ready in 5 minutes then I sit back to plan the toppings. Do have a wonderful day. Ours if rainy but cool and nice. Best wishes to everybody!!!
      Liz

      Reply

    1. Hi there Rosa,
      Thanks for feeling hungry every time you come here. That means the food I’m cooking looks good and so that’s a compliment to me, I wish you a fabulous week. I wonder what’s cooking in Spain.
      Liz

      Reply

        1. I love that I can turn the blog into English at the click of a mouse. It’s so exciting, I look forward to the next post….Bisous!
          Liz

    1. I read a lengthy post on Wikipaedia but they said there are many versions of the story. Thanks for your take on it. Have a fantastic week!
      Liz

      Reply

    1. Hi David
      Your dough looks very nice, the ingredients are almost the same except I used white flour. Sometimes I also mix white with wholemeal flour. Thanks for complimenting!
      Liz

      Reply

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