I’ve really been into cooking things I’ve never had before.
That’s kind of the point of cooking right!?
Well, Yes & No.
It’s about trying new things & trying to recreate things you love.
AND..
I LOVE pizza so this really isn’t a new thing but having a pizza Margherita is.
Apparently there is a bit of history surrounding this particular pizza. When I
came across this blog not only did I get a recipe, I got a little history lesson too.
So here are a few fun facts.
Pizza is Greek in origin. Modern pizza originated in Italy as the Neapolitan pie with tomato.
Basil & Mozzarella.
In 1889, cheese was added.
Homemade pizza dough.
In 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.
Ingredients
1 pizza crust/ dough
1 14-oz. can whole peeled tomatoes, not including juices
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2-3 Roma tomatoes, thinly sliced
7-8 oz. fresh mozzarella, thinly sliced
1 oz. fresh basil leaves, torn into pieces
Heat oven to 450 degrees.
Drain tomatoes and puree in a food processor (or blender). Add olive oil, oregano, dried basil, salt, pepper and pulse to combine.
Spread sauce over pizza dough, leaving a 1/2-inch border around the edge for the crust. Create a layer of the thinly sliced tomatoes over the sauce. Line the sliced mozzarella over the tomatoes.
Bake pizza for 8-10 minutes until cheese is melted and the crust begins to turn golden brown. Remove from oven.
Toss fresh basil over cooked pizza and let sit for 3-5 minutes.
Slice and serve.
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