Pizza Margherita for Andrés Ignacio

My son Andrés Ignacio is turning 10 next week. I could write a book about the joy he brought (and brings) to my life and a complete encyclopedia about how challenging it is to be his mom. But since this is a cooking blog, I’m only going to say he’s better than all I dreamed when I was pregnant.

For his birthday he asked for a pizza party and to have six of his best friends for a sleep over. A pizza party for him means a lot of pizza Margherita, or to be precise: double cheese pizza Margherita.
This pizza is named after Margherita of Savoia (1856-1926), Queen Consort of the Kingdom of Italy. It was first made in 1889 when the Queen visited Naples and saw peasants having a simple but appealing flat bread.
To satisfy Margherita craving for such common bread, chef Raffaelle Esposito combined tomatoes, mozzarella cheese and fresh basil to recreate the Italian flag on a dish. Since there is no better combination than this, the Queen loved the pizza and as a result wrote a thank you note to Esposito, who named his creation after the wife of King Umberto I.
Pizza Margherita proves, once again, the simpler, the better, and when it’s about pizza, less is more. This is a staple in my kitchen, especially on Fridays, when by decree of the kings of my heart, Andrés Ignacio and Tomás Eugenio, it’s always pizza Friday.
The idea with this thin crust pizza is not to overload it. Since today’s pizza is for my boys, I used a good amount of shredded mozzarella. When it’s for me, there is nothing like fresh buffalo mozzarella.
This time I baked it on a preheated pizza stone for 9-10 minutes. If you bake it on a baking sheet, pizza should be in the oven for 12 minutes. I hope you like my recipe.
Pizza Margherita| Ingredients for 1 13-inch pizza
1/2 pizza dough recipe
1/2 cup basic tomato sauce
¾ cup shredded mozzarella cheese
6  fresh basil leaves
Corn meal (for the pizza peel)

In the middle rack of the oven, preheat a pizza stone to 450°F. Sprinkle the cornmeal on a pizza peel. On a floured surface, with a roller, extend the dough and place it on the pizza peel. Evenly distribute the tomato sauce. Evenly sprinkle the mozzarella cheese. Place the pizza on the pizza stone and bake it for 9-10 minutes. Take out the pizza from the oven and evenly distribute the basil leaves.
To print the recipe click here.
To print the basic pizza dough recipe, click here.
To print the basic tomato sauce recipe, click here.

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