Cesare Casella, Stephanie Lyness

Pizza Margherita

Pizza with Tomato, Mozzarella, and Basil

Preparation info
  • Makes

    6

    individual pizzas
    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

This classic pizza was named after Queen Margherita of Italy (1851–1926) in honor of her visit to Naples. The red, white, and green of the tomato, cheese, and basil symbolize the colors of the Italian flag. It is topped with a barely cooked tomato sauce, sliced mozzarella, and basil leaves.

Ingredients

For the salsa di pomodoro

  • 1 liter (4¼ cups) whole, canned Italian plum tomatoes with their juices, puréed through a food mill
  • 10

Method

Make the salsa di pomodoro: Combine the tomato purée, garlic, and salt and pepper to taste in a saucepan (casseruola).

Bring to a simmer and cook (sobbollire) to reduce 5 minutes. Season to taste with salt and pepper.

Assemble and bake the pizza:

Preheat the oven to 260°C