{"id":1576,"date":"2014-06-29T15:27:04","date_gmt":"2014-06-29T22:27:04","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1576"},"modified":"2019-02-11T13:42:30","modified_gmt":"2019-02-11T20:42:30","slug":"classic-margherita-pizza","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/classic-margherita-pizza\/","title":{"rendered":"Classic Margherita Pizza"},"content":{"rendered":"

\"Margherita<\/a>Margherita Pizza is my Favorite!<\/h2>\n

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!<\/p>\n

\"IMG_0872\"<\/a>Margherita Pizza Ingredients:<\/h3>\n

Pizza Dough
\n3 large chopped Garlic Cloves
\n1\/3 cup olive oil
\n1\/4 tsp salt or to taste
\n2 Sliced Roma Tomatoes
\n4 lg chopped Basil Leaves
\nProvolone and Mozzarella Cheese<\/p>\n

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<\/a> 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.<\/p>\n