Pizza Margherita

Name: Pizza Margherita
Ingredients: 350 g 00 type flour; 12 g brewer’s yeast powder; 175 ml water; salt; 300 g Mutti tomato polpa; 3 mozzarella balls; 4 tablespoons extra virgin olive oil; fresh basil; salt

Pizza Margherita is classy, simple and above all delicious. All you need for an excellent Pizza Margherita are some basic but high quality ingredients.

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

25 min (COOK TIME: 25 min)

Easy

Vegetarian

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.

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Method

Dissolve the yeast in lukewarm water.
Add the flour and a pinch of salt and work the ingredients together until the dough has a smooth, elastic consistency.
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.
Put the tomato polpa, a pinch of salt and the sliced mozzarella onto the dough base.
Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for 20 minutes.
Serve the Pizza Margherita straight from the oven, adding a few basil leaves to finish.

Pizza, Quick and delicious, Vegetarian, With friends, Family, Italian, Main course

The history of pizza Margherita

Pizza Margherita dates all the way back to the year 1889 and can be seen as the first modern pizza. The name Pizza Margherita is an honour to queen Margherita who together with king Umberto I visited a local pizzeria at the time. The ingredients were chosen to make the pizza resemble the Italian flag. Fresh basil for green, mozzarella for white and tomatoes for red.

The elegant Pizza Margherita is probably the most common variation of the classic Neapolitan pizza made with tomatoes and mozzarella cheese. The biggest difference between the two is that there are strict rules for the origins of the ingredients used in the genuine Naples-style pizza. Besides the ingredients the actual making of the pizza has some regulations regarding for example baking time and temperature. All these details in the process have made the art of making Naples-style pizza into the list of intangible cultural heritage by UNESCO. Pizza Margherita however can be made by anyone and its simple yet rich in nuances character has made it popular all around the world.

How do you make the best Pizza Margherita?

The most important thing in making a Pizza Margherita are high quality ingredients, since there are so few of them in this absolute classic of Italian food. Our version of Pizza Margherita is based on Mutti Polpa, the finely chopped tomatoes made with just two ingredients – sun-ripened 100% Italian tomatoes from the Emilia Romagna region and a pinch of Mediterranean sea salt. To guarantee the perfect Pizza Margherita the tomatoes in Mutti Polpa are always picked only when perfectly ripe, The tomatoes are then cold crushed, and processed with our patented technique to capture the rich and fresh flavor of just-harvested tomatoes.

Pizza Margherita

Made with Polpa

Ingredients

For the topping:

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Method

The history of pizza Margherita

How do you make the best Pizza Margherita?

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Also made with: Polpa

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