Pizza Margherita

Pizza Margherita

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 25 min (COOK TIME: 25 min)

cooking sketch Easy

Ingredients

  • 350 g 00 type flour
  • 12 g brewer’s yeast powder
  • 175 ml water
  • salt

For the topping:

  • 300 g Mutti tomato polpa
  • 3 mozzarella balls
  • 4 tablespoons extra virgin olive oil
  • fresh basil
  • salt

What comes to toppings in Pizza Margherita, less is definitely more. We also recommend this Pita bread pizza margherita recipe!

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Method

  1. Dissolve the yeast in lukewarm water.
  2. Add the flour and a pinch of salt and work the ingredients together until the dough has a smooth, elastic consistency.
  3. Roll out the dough with a rolling pin, lay it out on a greased baking tray, and leave to rise for about 40 minutes, covered with a clean cloth.
  4. Put the tomato polpa, a pinch of salt and the sliced mozzarella onto the dough base.
  5. Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for 20 minutes.
  6. Serve the Pizza Margherita straight from the oven, adding a few basil leaves to finish.

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Also made with: Polpa


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