California Central Coast Recipes

Pizza Margarite

2017 TheRomanticTable.com
Pizza Margarite is my favorite kind of pizza.. It's so simple to make, yet flavorful --and you could argue healthy too.

Pizza Margarite, as the legend goes, was created when the new Italian monarch Queen Margarite, paid a visit to Naples in the 1880's. Naples is the home of pizza. A restaurateur made this pizza in the Queen's honor with the ingredients' colors to match that of the Italian flag: red, white and green. The red was the tomato sauce, the white was the mozzarella cheese, and the green were the basil leaves. From then on, Pizza Margarite was the "classic pizza."

The classic toppings are simple. Basic Homemade Tomato Sauce, grated part skim milk Mozzarella, several fresh Basil leaves, some Provolone Cheese pieces, and a final sprinkling on the top with grated Parmesan Cheese and a good Extra Virgin Olive Oil. Yes, you cover the basil leaves! This helps the basil to hold it's flavor during the cooking process. If you like throw a few extra basil leaves on top at the very end of the baking process.

To make a homemade Pizza Margarite, start with a homemade dough like our Homemade Pizza Dough Made With Yeast Starter, or if you're in a hurry and don't mind "cutting a few corners" use a pre-made dough. Roll out the dough, carefully place the rolled out dough on a pizza pan sprinkled with cornmeal, add your Pizza Margarite toppings and bake it in as hot of an oven you can make it. Voila! Pure heavenly bliss for your mouth!

When tomatoes are in season and sweet, you can even skip the sauce and just start with a layer of thinly sliced tomatoes.


www.theromantictable.com 2017, Pizza Margarite
Preparation time: 30 minutes
Cooking time: 6 minutes
MAKES 6 SERVINGS.
re-calculate ingredients for:



Ingredients.

Homemade Pizza Dough Made With Yeast Starter
3 large Pizza pans
Cornmeal for each pizza pan
Basic Homemade Tomato Sauce
Extra-virgin Olive Oil
3 ounces Part Skim Low Moisture Mozzarella , grated per pizza
Several Basil leaves , torn per pizza
2 ounces Sliced Provolone , per pizza
1 to 2 ounces Parmesan ,grated per pizza
Extra- virgin Olive Oil for top
Optional
Pizza Stone


Preparation Directions.

1 At least thirty minutes before baking, preheat your oven as high as it goes. (We use 550 degrees)

2 Assembling each Pizza

3 Lightly sprinkle bottom of pizza pan with cornmeal.

4 Carefully place rolled-out dough on top of cornmeal. Press with your fingertips to work into pan.

5 Lightly spread about a tablespoon of Olive oil on top of dough.

6 Spread several tablespoons of the homemade tomato sauce on top of dough.

7 Spread out the grated Mozzarella on top of the sauce.

8 Tear the whole basil leaves and evenly distribute the basil pieces over the Mozzarella.

9 Tear the Provolone slices into pieces and cover the torn basil leaves. (This helps the basil retain its flavor during the cooking process.)

10 Sprinkle the grated Parmesan cheese over the top of the pizza.

11 Dribble the pizza with the additional olive oil.

12 Place in hot oven, on highest baking temperature, on top rack and (if available )on a preheated pizza stone.

13 Bake six minutes or until cheese is bubbly and crust is lightly golden.

14 When done, remove from oven and let sit a couple minutes for better slicing results.


Wine and Food Pairing and Serving Suggestions.

Serve with a nice salad and a glass of Sangiovese wine.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.