Margherita Pizza

Pizza is my favourite food. Hands down. Yes, I might sound like a 6-year-old child, but I stand by my stomach, and the fact that it’s so simple to make from scratch makes it all the more satisfying.

Here is how I made it.

My pizza dough turned out a little crumbly and didn’t have quite have that texture where the thinner end of the slice flops downwards. It was crispy, but also on the thicker side.

For that reason I’m going to point you in the direction of a basic pizza dough recipe here. This uses all the same ingredients I used, minus the semolina but will probably give you better results considering I winged it and also didn’t let the dough prove. (See the opening line about my love for pizza. Also I was hungry).

Tomato Marinara Sauce

  • 2 Tbsp of olive oil
  • Handful of fresh basil leaves
  • 1 tsp crushed chilli flakes
  • 1 tsp dried coriander
  • A small bowl of fresh ripe tomatoes, roughly chopped
  • 1 Tbsp grated parmesan
  • Squeeze of lemon juice
  • Squeeze of tomato purée

Heat the oil in a small saucepan over a simmering heat. Add the coriander, chilli and basil leaves until softened. Add the chopped tomatoes, purée, lemon juice and parmesan and stir. Season well. Keep stirring on a low heat until the tomatoes are more saucy in consistency and it’s the texture of a paste.

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Once you’re pizza dough has been rolled or stretch out into something resembling a circle you can spread the marinara sauce on. It’s up to you whether to go right to the edges, or leave a little bit more of the crust exposed. I prefer the latter.

Cut up some mozzarella into thin slices, not chunks, around 5 or 6, depending on the size of your pizza and place evenly onto of the sauce.

Place the pizza onto a baking tray and into a pre-heated oven (200°C) and bake for 12-15 minutes, or as long as you feel it needs for the mozzarella to melt and the edges to turn crispy.

Remove the pizza from the open when ready and place fresh basil leaves on top. Buon Appetito!

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