To whet the appetitie in anticipation of our upcoming Pizza Pizza Pizza Cooking & Food Experience (click here for more details) enjoy our ‘5 days of Pizza’ blog series.
On the first day of Pizza, Back 2 Basics Traditions gives you, a delicious Margherita Pizza.
According to Discover Italy, the Margherita Pizza was created by a pizzamaker from Naples in honor of Queen Margherita in 1889. True or not (and this BBC Food investigation would tend to the nay), the Margherita Pizza is made with only fresh mozzarella, tomato, olive oil and basil as its main ingredients. It is a simple pizza, that is often overlooked in today’s western pizza culture in favour of pizza’s piled high with as many ingredients as possible.
However, like me, you know there is pizza and then there is real PIZZA.
If you want to make the tastiest pizza’s at home, make sure to use quality local and fresh ingredients for your toppings. But, of course a pizza is only as good as its dough!
Learn the secrets to a perfect traditional pizza dough at one of our Pizza Cooking and Food Experiences (see experiences page for upcoming dates). Here you will discover how Nonna Grazia made her famous pizza dough – we love our pizza’s traditional Romanesque style and thin!
- In a bowl, mix thick tomato passata with a small drizzle of Garlic Infused Extra Virgin Olive Oil (use minced or finely chopped garlic if not available), salt and oregano.
- Shape pizza dough into a circle, or desired shape and place on a greased baking sheet or pizza pan. The pizza dough should be very thin.
- Place in a very hot oven and cook until the centre of the base is golden brown.
Enjoy our take on the traditional Margherita Pizza and impress your hungry family any night of the week.
Have any questions or feedback. Let us know in the comment section below.
Please remember to sign up to our ‘Be A Cook, Not A Chef’ newsletter to receive our latest recipes, tours and cooking experience details, product updates and member only specials. Simply use the sign-up form below the comments section.