Pizza Margherita
A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! —Loretta Lawrence, Myrtle Beach, South Carolina
Reviews
Yum! Made this using fresh mozzarella because I wanted to finish some up. Served it with a tossed salad and passed extra hot pepper flakes! Recipe was easy to make and is now a favorite of ours.
Ahah almostthere.. only tomato sausage ,mozzarella and basilIco in the Margherita.. Pepper is only in Diavola (with sausage) and origano in Marinara with tomatos and alici.. but nice try.. xD
Our family's favorite pizza. We make one big pizza and cut the cheese and basil in half and add grated Parmesan to the top before we bake it. We also don't add crushed red pepper, only to each serving . We also cook sausage to sprinkle on after the pizzas done for those who like meat but I prefer it how it is. The crust is what makes this dish. Love it and make it at least once a month.
This recipe was very good. I did change a few things. I needed to make it gluten free so I used a gluten free crust. Also, I change a few ingredients to work with things I had available. I substituted fresh mozzarella and fresh tomatoes. This recipe is great for a light flavorful meal. I will definitely be making this again. I always enjoy recipes that have a little kick to them too!
It's a different take on pizza. Has a lot of flavor with the crushed red pepper and fresh basil. I often make the whole recipe but as one pizza.
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I used real tomatoes, fresh spinach instead of basil, bell peppers, and chunks of grilled chicken. YUM!
My favourite pizza. I used extra basil leaves and fresh oregano rather that the dried. I used fresh tomatoes and loaded the top with fresh basil and oregans. I also used Tex Mex cheese
The key to the best pizza is the crust. My reipe is simular to this one, except I substitute a 1/2 cup of the bread flour with a 1/2 cup of Semolina flour. I roll out the dough and place it on a pizza stone sprinkled with corn meal. Add your toppings and bake like this recipe. Semolina gives the crust great flavor, corn meal gives it great texture and the pizza stone draws out the moisture for the perfect crust.
OK, haven't made this recipe yet but it looks good. I always add a tsp of dried oregano or italian seasoning to the pizza dough, it punches up the taste and makes it unusual, but still traditional.