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Cherry Tomato Pizza Margherita
One of the classic pizza recipes, Pizza Margherita was first served in Naples in 1889 to Queen Margherita of Savoy.
Its primary ingredients were chosen to represent the colors of the Italian flag: mozzerella (white), tomatoes (red),
and basil (green).
What sets this recipe apart is how it prepares the tomatoes. As published in Bon Appetit, it called
for a packaged crust and baking at 425o. We have discarded both of those ideas in favor of
our basic Pizza Crust, which bakes at 500o.
| 1 T. olive oil |
12 oz. cherry tomatoes, stemmed |
| salt and freshly ground pepper to taste |
1 large clove garlic, minced |
| 1/2 t. fennel seeds, coarsely cracked |
1/4 t. red pepper flakes |
| 4 oz. fresh mozzarella, diced |
4 oz. shredded mozzarella |
| 1/3 c. fresh basil, chopped |
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- While the dough ball comes up to room temperature, heat a large skillet over medium high heat.
Add the oil and tomatoes. Sprinkle the tomatoes with salt and pepper. Cook until the tomatoes
are charred and start to break down, about 5 minutes.
- Transfer the tomatoes to a bowl, and add the garlic, fennel seeds, and red pepper flakes.
Using your implement of choice, lightly crush the tomatoes. The result should be decidedly on
the chunky side.
- In a separate bowl, combine the cheeses and the basil.
- When the oven has come up to temp and the crust has been rolled and oiled, spread the cheese mixture
evenly over the crust. Spoon on the tomato mixture in dollops, leaving some of the cheese exposed.
- Baked at 500o, the pizza should be crisp and ready in 10 to 15 minutes.
1 12-inch pizza
Source: Bon Appetit, April 2010
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