Classic Margherita Pizza

Margherita PizzaMargherita Pizza is my Favorite!

I’ve been surprised to find that there are a lot of people that don’t know what a Margherita Pizza is.  Maybe because it isn’t on the Menu at most of the large corporate food chains.  I don’t know.  But I do know that this is one of my favorite Pizza’s by far. The sauce is made from 3 different ingredients; salt, olive oil and garlic.  And as far as I’m concerned, that’s just a winning combination.  The other ingredients that make up a Margherita Pizza, other than cheese, are Roma Tomatoes and fresh Basil.  Never EVER use dry Basil when you’re making this Pizza.  I just can’t stress that enough.  You’ll never get the same taste that everyone expects when they sink their teeth into a Master piece like this one, and you’ll very quickly turn what most people consider a work of art, into a piece of trash!

IMG_0872Margherita Pizza Ingredients:

Pizza Dough
3 large chopped Garlic Cloves
1/3 cup olive oil
1/4 tsp salt or to taste
2 Sliced Roma Tomatoes
4 lg chopped Basil Leaves
Provolone and Mozzarella Cheese

Once you’ve rolled out your dough, throw down some corn meal on your pizza pan to prevent sticking and spread the dough out evenly.  CLICK HERE if you need a dough recipe.  Then combine the Olive Oil, Salt and Chopped Garlic in a Large bowl and place the Chopped tomatoes in it for marinating; 10 to 20 minutes.  Chop the Basil and Grade the Cheese if you haven’t already.  Drizzle the olive oil over the dough and use it as the sauce.  Lay down the cheese, then top with tomatoes and fresh Basil and spread evenly like pepperoni.  Drizzle the left over oil, chopped garlic and the juice from the tomatoes over the entire pizza, and sprinkle just a little more cheese over the tomatoes.  Bake on the very bottom rack at 550 degrees for 6 minutes, or 500 degrees for 8.  Ovens are different, that’s why there’s a variance.  Enjoy your Margherita Pizza.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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