Pizza Margherita

Naples – where it all began.  Pizza was originally another peasant food, and is now the most widely consumed ‘fast food’ in the world.  After being sampled by King Ferdinand IV and many years later Margherita of Savoy, this simple peasant dish was propelled into the limelight, bearing the name of the Queen Consort to this day.

Margherita may have a reputation of being ‘boring’, but as with everything, especially Italian dishes, it’s all about the quality of the ingredients.

This recipe can be used as a basis for many Pizza variants, but change it, and it’s no longer a Margherita!

Best cooked in a wood-burning Pizza oven if you have that luxury, you can cut the cooking time down to just a few minutes



  • 1 batch Pizza Dough
  • 1 tin good Quality Tinned Tomatoes, or 6-8 medium-large fresh tomatoes, skinned
  • 150-200g Mozzerella, crumbled or chopped
  • Extra Virgin Olive Oil
  • a few fresh Basil Leaves


  • Blend the tomatoes until smooth
  • Take the shaped pizza dough and spoon some of the tomato evenly over the surface.  Don’t use too much or this pizza will be soggy!
  • Drizzle a little olive oil over the top of the sauce
  • Bake in a pre-heated oven at 240ºC for about 15 minutes
  • Remove from the oven and sprinkle the mozzerella into the sauce
  • Return tot he oven to finish cooking – another 10 minutes or so
  • Remove, sprinkle with fresh basil leaves and serve

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