We have done a few versions of the Margherita Pizza over the last couple years, just playing around with different ingredients but still always sticking to the basics of Tomato, Basil and Cheese. I have gone back looking for some of my favorite pizza posts and combined the Margherita Pizza posts into one recipe post.
You will need:
- Pizza Dough (your own recipe or ours)
- Olive Oil
- Tomatoes (We have used San Marzano canned tomatoes drained, fresh cherry tomatoes, sliced vine or Roma tomatoes… it’s your choice!)
- Fresh Basil
- Mini Boccancini (or other fresh, baby Mozzerella)
- Asiago Cheese (optional, but it kind of holds it all together)
- Italian Seasoning and Fresh Black Pepper to taste
This was our first version of a classic Margherita pizza.
Jackie rolled out her dough as per usual…
We then zested a clove of garlic into maybe 1/4 cup of Extra Virgin Olive Oil and mixed it all up to make a very simple sauce for this pizza.
Next up came some fresh tomatoes and cracked black pepper. Other versions have used various other kinds of tomatoes. Get what looks good or is in season. If that is nothing, use canned San Marzano tomatoes from Italy if you can find them.
Followed by fresh basil, sliced boccancini cheese and asiago
As usual we had the Egg pre-heating for about an hour and it was sitting around 650F when we put the pizza on. It took about 4 minutes to cook, we then added a bit more fresh basil and let it cool on a wire rack for 10 minutes before cutting. The crust was perfectly crisp on the outside, and soft and delicious on the inside.
Here is another similar version of it we made… with an olive oil and garlic sauce, tomato, basil and bocconcini. No Asiago on this one.
What we have started to do is make the pizza the same as Version 1, but leave the basil off until AFTER it comes off the Big Green Egg and then top it with fresh basil ribbons. We found that the high heat of the Egg wilted the basil too much, turning it brown, it just looks fresher when we add it at the end as we do in this pizza. You can see in this version that we also used San Marzano tomatoes.