- Tomato Sauce (San Marzano variety preferably)
- 1/2 cup grated mozzarella
- 1 mozzarella di bufala campana, sliced
- 2 tsp extra virgin olive oil
- 6 basil leaves
- pinch of salt
Homemade Pizza Margherita
The best pizza I've ever eaten in my life was in Italy.
Andrew and I were so exhausted from touring Rome on foot one day that by 6pm we were back in our hotel room sound asleep. Our growling stomachs woke us up around 9pm however my feet and back were in so much pain from all the walking that as beautiful as the city and evening was, I just couldn't bear to get off that bed. Therefore my dear, sweet, courageous husband ventured outside our hotel alone to go find us some food. Of course, the best places to eat while on vacation are the authentic restaurants as opposed to the tourist-y ones. So he found a rinky dink pizzeria a few steps away. He arrived back at the hotel with 2 pizza's. Mine was the traditional Margherita pizza which consists of sauce and cheese. (I'm very vanilla that way!) Let me tell you, that night I tasted heaven. I ate the entire pizza in 5 minutes flat and would've had seconds but felt way too bad to send Andrew out again.
This past weekend, we decided to bring Italy home and attempted to make our own pizza's. We've made countless amounts of pizza's at home however this had to be the best homemade pizza we've ever made. We ate until we couldn't breathe!
I want you guys to feel as deliciously stuffed as we did, so I'm sharing the recipe :)
We used store bought fresh dough as it was too late to start making our own. If you have the time, follow this recipe.
Set your oven to 475°C.
Using the palms of your hands, begin stretching your dough into a round pizza (12" diameter) on a hard surface sprinkled with flour. (Liam loves helping nonna in the kitchen.)
The pizza should be as thin as possible with a bit more dough all around the edge to form a crust. If the dough gets too sticky, sprinkle with a bit more flour.
Gently brush dough with olive oil.
Begin layering your pizza by adding the tomato sauce until you've reached your desired amount. (I don't like too much sauce so I keep it light.)
Then add the shredded mozzarella.
Add the mozzarella di bufala and basil leaves.
Once the pizza is completely topped, slide your pizza on a pizza stone or baking sheet with aluminum foil, and place it in the oven on top rack. Bake for 10 minutes.
Now that your pizza is cooked, gently brush olive oil on the crust and broil for 2 minutes or until crust is golden. (Monitor your pizza to avoid burning the crust.)
As we all anxiously wait for the pizza to be ready, we decided to take pics of the kiddos :) Love my little rugrats!
It's not Italy but it's pretty damn close!!