Marvellous Margherita Pizza

Marvellous Margherita Pizza is a such a simple vegetarian concept but with quality ingredients has amazing flavour and is always in demand. The combination of tomatoes and mozzarella cheese work so well together that they are known as a couple. In the same way bacon and eggs, cheese and onion or sausage and mash are perfect partners.

I serve this Marvellous Margherita Pizza as a main dish or a left over snack for later. The original recipe has basil leaves scattered over to represent the colours of the Italian flag. While traditionally a vegetarian dish, your could add anchovies, pepperoni or salami for those who prefer it. The sauce can be made up to 48 hours in advance making this dish easy to make in advance.

Marvellous Margherita Pizza

One of the oldest pizza recipes around but still one of the most popular ones. Easy to see and taste why.

4.74 from 107 votes

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Course: Main Dish, Snack

Cuisine: Italian

Keyword: Cheese, Dough, Herbs, Mozzarella, Pizza, Sauce, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 Pizzas

Calories: 666kcal

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Ingredients

 

MetricImperial

• 440 g pizza dough pre made
• 150 g mozzarella
• 2 cloves garlic peel/mince
• 400 g chopped tomatoes tin
• 20 large baby plum tomatoes halved
• 15 g basil leaves
• 1 tsp dried oregano
• 1 tbsp olive oil
• ½ tsp sugar optional
• 2 tbsp extra virgin olive oil
• salt to taste
• ground black pepper to taste

Instructions

• Remove the mozzarella and drain the liquid away and pop into the fridge to firm up a little. It makes it easier to handle.
  150 g mozzarella
• Place a frying pan over a medium heat and add the oil. When hot, add the minced garlic and fry for 30 seconds to release its flavour but not coloured.
  1 tbsp olive oil, 2 cloves garlic
• Add the chopped tomatoes and 10g of the basil together with the dried oregano and stir well to combine.
  400 g chopped tomatoes, 1 tsp dried oregano, 15 g basil leaves
• Add a little boiling water to the tomato tin to rinse and pour into the pan.
• Using a potato masher or fork, break up any large tomatoes. Raise the temperature so the mixture simmers and leave for 15 minutes or until it thickens.
• Taste and season with salt and pepper and possibly a little sugar to bring out the flavours fully. Stir well and taste again and repeat until it’s right. When your happy remove from the heat and allow to cool.
  ½ tsp sugar, salt, ground black pepper
• Turn on the oven to 240C/475F/Gas Mark 9 and place 3 baking trays to preheat. (each one need to be at least 8 inches in diameter.)
• Roll the dough into 8 inch diameter pizza bases (Hint: roll the dough on greaseproof/baking paper so you don’t need to flour anything and it’s easier to move.)
  440 g pizza dough
• Add the tomato sauce over the pizza bases equally using the back of a spoon to level it out.
• Divide the mozzarella and grated mature cheddar into thirds along with the baby plum tomatoes and spread equally over the 3 pizzas. Finally sprinkle a few fresh basil leaves.
  20 large baby plum tomatoes
• Remove the heated baking trays from the oven one by one and transfer the pizzas on to them.
• Place them in the oven and bake. After 10 minutes check and if the dough is golden brown then they are done otherwise leave for another 5 minutes. You may to rotate the baking trays to ensure even baking.
• Once golden brown, remove from the oven and lightly drizzle extra virgin olive oil and any basil leaves and serve.
  2 tbsp extra virgin olive oil

Nutrition

Calories: 666kcal | Carbohydrates: 78g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 40mg | Sodium: 1566mg | Potassium: 320mg | Fiber: 4g | Sugar: 14g | Vitamin A: 769IU | Vitamin C: 14mg | Calcium: 317mg | Iron: 6mg