pizza margherita recipe

pizza margherita recipe

pizza margherita recipe

The Pizza Margherita: A Royal Tale (with a hint of cheese)

Legend has it that in 1889, Queen Margherita of Italy wasn’t exactly thrilled with the fancy, multi-ingredient pizzas the royal chefs were whipping up. Maybe she was tired of pineapple (a war crime on pizza, some would say). Or perhaps she just craved something simpler, something that reflected the beauty of the Italian flag.

Enter Raffaele Esposito, a pizzaiolo (pizza maker) from Naples. He was summoned to the royal palace with a mission: impress the Queen with his pizza prowess. Now, this wasn’t your average “guy making pizzas in his basement” situation. Imagine the pressure! Esposito, sweating more than a mozzarella ball in July, came up with three pizzas: a Marinara (tomato sauce, garlic, oregano – the OG of pizzas), a “Four Seasons” (confusing for any indecisive person), and finally, the Pizza Margherita.

This beauty was adorned with the colors of the Italian flag: vibrant red tomato sauce, creamy white mozzarella, and fresh green basil leaves. The Queen, they say, was smitten. Maybe it was the simplicity, the freshness, or maybe Esposito snuck in some addictive royal gossip into the sauce (one can only dream). Regardless, the Pizza Margherita became a national treasure, forever linked to the sophisticated yet down-to-earth Queen Margherita.

Recipe for Pizza Margherita (Fit for Royalty, or Just You)

Ingredients:

  • Dough:

    • 1 ball of pizza dough (store-bought is fine, we won’t judge your majesty) – Around 12-14 oz (340-400g) – This is the foundation of your pizza kingdom, the blank canvas upon which your culinary masterpiece will be built.

    Tomato Sauce:

    • 1 can (or jar) of good quality crushed tomatoes (fresh is amazing, but we’re keeping it real) – Around 14 oz (400g) – Choose a brand you trust, this is the base layer of flavor that will make your pizza sing. Think of it as the vibrant red carpet for your cheesy stars.

    Cheese:

    • A handful of fresh mozzarella cheese, shredded (no plastic cheese slices here, peasant!) – Around 4-6 oz (115-170g) – Fresh mozzarella is the king (or queen) of this pizza, providing that creamy, melty goodness that everyone craves. Plastic cheese slices are strictly forbidden in this royal court.

    Basil:

    • A handful of fresh basil leaves (unless you’re allergic, then substitute with tiny umbrellas for a festive touch) – Around 10-15 leaves – Fresh basil adds the final touch of elegance and freshness, like a crown of fragrant jewels for your pizza. If allergies prevent you from using basil, tiny umbrellas are a whimsical (and slightly ridiculous) alternative.

    Olive Oil:

    • Extra virgin olive oil (because everything tastes better with fancy olive oil) – A drizzle – A good drizzle of olive oil adds richness and flavor, like a touch of magic potion to elevate your pizza to new heights.

    Salt and Pepper:

    • Salt and pepper to taste (because even royalty needs to adjust the seasoning) – A pinch or two of each – Don’t forget the finishing touches! Salt and pepper are the royal chefs who ensure your pizza is perfectly seasoned.

Instructions:

  1. Preheat your oven to the hottest setting it’ll go (think angry dragon breathing fire). You want that crust nice and crispy.
  2. Roll out your pizza dough on a floured surface. If you end up looking like you’re wrestling a jellyfish, don’t worry, most of us do. Just get it roughly circular-ish.
  3. Spread that crushed tomato sauce evenly on the dough, leaving a nice border for the crust.
  4. Scatter the shredded mozzarella on top, like a beautiful, cheesy snowdrift.
  5. Drizzle a generous amount of olive oil over the pizza. Don’t be shy, you’re not paying for this olive oil by the drop (hopefully).
  6. Pop that bad boy in the oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese is all melty and bubbly.
  7. As soon as it comes out of the oven, throw on those fresh basil leaves. They add a pop of color and freshness, just like Queen Margherita’s royal sash (hopefully it wasn’t a polka-dotted one).
  8. Slice it up, grab a slice (or two, or three, we won’t tell), and devour like a ravenous king (or queen, or just a regular hungry person).

Bonus Tip: If you’re feeling fancy, drizzle some balsamic reduction over the finished pizza for a touch of sweet and tangy goodness. Just don’t go overboard, unless you want your pizza to resemble a balsamic crime scene.