Margherita Pizza (not the drink!) was named after Margherita of Savoy in 1889 and is the Italian word for daisy. The red tomatoes, green basil and white mozzarella represent the colours of the Italian flag! The most important thing to know, though, is it makes a tasty combination! Read full post…
For the dough recipe I used an blog entry from A Peak Inside the Fishbowl (a blogger from Ottawa) – the recipe is originally from the Joy of Cooking.
First you activate the yeast by combining it with warm water. When it “activates” it will rapidly bubble up for a minute or so. Neato!
Then you add your dry ingredients:
Knead for about 10 minutes (the dough will start to be less sticky):
Put the dough in a warm place (an oven heated for about a minute) and wait for it to rise for about an hour:
Then roll out your dough (I used a flour-dusted wine bottle since I don’t have a rolling pin) and place it on an oiled and corn-mealed cookie sheet. Top it with tomato paste and slices of tomato and buffalo mozzarella. I also added the basil at this point but it came out dried and crunchy so I suggest adding it after cooking or putting it under the mozzarella. Cook for about 20 minutes. Yum!
To be ultra Italian Steph suggested it be prefaced with caprese – consisting of the same tomato, basil and mozzarella combo – and footnoted with a rich pasta (those Italians have big appetites! The pizza alone was certainly too much for me). I have to admit this was not my first attempt. The day before I made a pizza topped with tahini, chick peas, green peppers, onion, dill and feta:
I didn’t have any tomato paste at the time and had some tahini in the fridge from a forgotten plan to make hummus. I forgot how nutty tahini tasted and how inappropriate it was for pizza. I also didn’t have any corn meal so the dough stuck to the bottom of the cookie sheet (the corn meal is key!). As you can imagine this pizza was a food-blog-fail. I will try to stick with the classics for a while.
Any pizza topping suggestions for me?