Pizza Margherita

Name: Pizza Margherita
Cook time: 25 min
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.

cooking sketch 25 min (COOK TIME: 25 min)

cooking sketch 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.

We also recommend this Pita bread pizza margherita recipe!

Share the ingredient list

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.

Quick and delicious, With friends, Family, Italian food, Pizza recipes, Vegetarian, 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.

Liked the recipe?

Pizza Margherita

Made with Polpa

Ingredients

For the topping:

Share the ingredient list

Method

The history of pizza Margherita

How do you make the best Pizza Margherita?

Liked the recipe?

Review and share with your friends

Comments 0 Cancel reply

Also made with: Polpa

Baked salmon with tomato sauce

Penne with Tomato Sauce, Eggplant & Chick Peas

Eggs in Purgatory Recipe

Pork Medallions with Tomatoes, Prosciutto & Arugula

Spaghetti Squash Pie

Baked Shrimp with Tomatoes and Feta

Sausage with White Beans, Tomatoes, Onions

Mutti® bolognese from Italy

Tomato-Poached Shrimp with Peas, Herbs & Farro

Sardinian Pasta with Olives and Ricotta Salata

Polenta and sausage ragu

Chicken with Artichokes and Tomatoes

Pasta Napoletana

Farmer style pork chop in tomato sauce

Tomato soup with croutons

Veal meatballs in tomato sauce

Kataifi prawn with basil, tomato and exotic fruit chutney

Salmon with thyme confit, crispy polenta and chopped tomatoes with basil and onion

Smoked salmon macarons with finely chopped tomatoes

Lentil cottage pie

Zucchini Chickpea fritters with corn

Mussels in tomato broth

Vegan minestrone recipe

Quick & Easy Baked Beans in tomato sauce

Pulled Pork Tortilla Tartlets

Tacos With Chili Beans

Spanish Baked Eggs

Sweet Potato Jackets with Chilli Beans

Vegetarian shakshuka

Cod with tomato and olives

Oysters and Mutti Polpa on Chapa Bread

Quail Cacciatore

Italian meatballs in tomato sauce

Vietnamese Banh Mi Meatballs

Pineapple relish with sweet and spicy tomato

Prawn Saganaki

Tripe Soup (Zuppa di Trippa)

Lebanese green bean with tomatoes

Pasta alla Norma

Beef borscht soup

Mutti® Bruschetta appetizer

Tomato Tartare

Mussels Fra Diavolo

Ratatouille pasta

Spaghetti Marinara

Chicken parmesan quick recipe

Marinara Fettuccine

Polpette ricotta with beef

Seafood Stew with tomato

Spicy meatballs in tomato sauce

Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

Pita bread pizza margherita

Cavatelli with Pork and Fennel Sausages and Peas by @italyonmymind

Mutti Nourishing Bowl

Peperonata

Honey Chicken Nuggets with Tomato Relish

Vegan Italian meatballs with spaghetti

Italian sausage rolls recipe

Eggplant Fatteh

Tomato and Parmesan Spelt Biscuits

Beef Goulash recipe

Quick meatball pasta recipe

Pork ragu with pappardelle

Tagliatelle Bolognese

Seafood Lasagna

Mediterranean Ziti with anchovies

Vegetarian Pizza “Ortolana”

Rigatoni all’amatriciana

Comments 0
Cancel reply