MARGHERITA PIZZA RECIPES - BBC GOOD FOOD
Classic pizza margherita is a timeless Italian dish. Make a simple pizza base, then top with tomato pizza sauce and mozzarella. We have vegan and healthier versions, too.
Provided by Good Food team
Number Of Ingredients 1
PIZZA RECIPES - BBC GOOD FOOD
Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.
Provided by Good Food team
Number Of Ingredients 1
More about "authentic pizza margherita recipe recipes"
JAMIE OLIVER PIZZA DOUGH RECIPE | JAMIE COOKS ITALY CHA…
From thehappyfoodie.co.uk
Cuisine Italian
Cook time: 45 minutes, plus proving.
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat.
CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g
Classic Margherita (pictured above)
The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Ricotta and Baby Courgette
Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.
Grape and Honey
Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.
Tomato and Rosemary
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.
Broccoli and Sausage
Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake.
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
JAMIE OLIVER PIZZA DOUGH RECIPE | JAMIE COOKS ITALY ...
From thehappyfoodie.co.uk
Cuisine Italian
Cook time: 45 minutes, plus proving.
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat.
CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g
Classic Margherita (pictured above)
The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Ricotta and Baby Courgette
Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.
Grape and Honey
Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.
Tomato and Rosemary
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.
Broccoli and Sausage
Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake.
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
AUTHENTIC ITALIAN HOMEMADE PIZZA SAUCE RECIPE - CHRISTINA ...
From christinascucina.com
ITALIAN PIZZA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PIZZA RECIPES | ALLRECIPES
From allrecipes.com
32 BEST-EVER HEALTHY PIZZA RECIPES FOR WEIGHT LOSS — EAT ...
From eatthis.com
AN AUTHENTIC ITALIAN PIZZA SAUCE RECIPE.
From explore-italian-culture.com
10 RECIPES FOR WOW-WORTHY PIZZA AT HOME | ALLRECIPES
From allrecipes.com
ILFORNO – ILFORNO
From ilforno.me
NEAPOLITAN PIZZA: HISTORY, VARIATIONS, AND MORE
From thespruceeats.com
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE ... - RECIPETIN EATS
From recipetineats.com
32 BEST-EVER HEALTHY PIZZA RECIPES FOR WEIGHT LOSS - EAT T…
From eatthis.com
AN AUTHENTIC ITALIAN PIZZA SAUCE RECIPE.
From explore-italian-culture.com
10 RECIPES FOR WOW-WORTHY PIZZA AT HOME | ALLRECIPES
From allrecipes.com
ILFORNO – ILFORNO
From ilforno.me
NEAPOLITAN PIZZA: HISTORY, VARIATIONS, AND MORE - THE SPR…
From thespruceeats.com
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE PIZZA! - RECIPETIN E…
From recipetineats.com
THE BEST OVERNIGHT PIZZA DOUGH RECIPE - MOMSDISH
From momsdish.com
15 BEST ITALIAN FOOD RECIPES - NDTV FOOD
From food.ndtv.com
HISTORY OF PIZZA - WIKIPEDIA
From en.m.wikipedia.org
THE BEST HOMEMADE PIZZA SAUCE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOWHOUND
From chowhound.com
PIZZA DOUGH RECIPE – BEST EVER HOMEMADE ... - RECIPETIN EATS
From recipetineats.com
THE BEST OVERNIGHT PIZZA DOUGH RECIPE - MOMSDISH
From momsdish.com
15 BEST ITALIAN FOOD RECIPES | EASY ITALIAN ... - NDTV FOOD
From food.ndtv.com
HISTORY OF PIZZA - WIKIPEDIA
From en.m.wikipedia.org
THE BEST HOMEMADE PIZZA SAUCE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOWHOUND
From chowhound.com
BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
NEAPOLITAN PIZZA DOUGH RECIPE - THURSDAY NIGHT PIZZA
From thursdaynightpizza.com
HOW TO MAKE AN ITALIAN PIZZA: THE SIMPLE, STEP-BY-STEP ...
From walksofitaly.com
PORTABLE PIZZA OVEN | GOZNEY ROCCBOX | GOZNEY
From us.gozney.com
THE SPLENDID TABLE - FEATURED RECIPES
From splendidtable.org