22 July 2009

Pizza Margarita

The quintessential Pizza Margarita is perhaps the most important dish to ever come out of Naples. First created in 1889 during a visit there by Italy's Queen Margherita, it is considered by many to be the most venerable of pies. There are as many interpretations as there are Pizzaoli, and I have made a variety of them. Here is a version I like when it's time to grill the pizzas and the tomatoes are still green on the vine.

See Grilled Pizza post for complete recipe of pie...

1 28 oz can San Marzano tomatoes, crushed
Fresh whole milk Mozzarella di Bufala, pressed and sliced 1/4" thick
3 or 4 cloves garlic, minced
Olive oil
Fresh Oregano, minced
Fresh Basil, torn
Sea salt


Heat olive oil in a large saucepan and add garlic. Sauté for one or two minutes and add tomatoes. Reduce heat to a medium-low and simmer for 30 minutes. Add some sea salt and some oregano and simmer for an additional 15 minutes. Allow to cool. Once your dough is prepared and your grill is hot, lightly brush with olive oil. Spread tomato sauce evenly over pie and place slices of cheese on top. Do not over crowd with cheese. Grill pizza and add fresh basil as soon as it comes off the fire and serve immediately.

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