Randy Chandler
The Margherita pizza is a classic Italian dish, with a combination of simple ingredients that deliver a burst of flavour. The traditional Margherita is made with fresh tomato sauce, chewy mozzarella cheese, and a sprinkling of basil on a crispy crust. However, there is some debate on whether Parmesan cheese should be included as a topping. Some recipes suggest sprinkling Parmesan on top of the pizza before baking, while others suggest adding it after the pizza is baked, so the cheese melts.
| Characteristics | Values |
|---|---|
| Parmesan Cheese | Optional topping |
| Other Toppings | Mozzarella, Basil, Tomato Sauce |
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What You'll Learn
Parmesan is added after baking
Parmesan is often added to Margherita pizzas after baking. This is because Parmesan has a lower melting point than other cheeses, so it melts quickly and easily when it comes into contact with hot food. Therefore, by adding Parmesan after baking, the cheese will melt slightly and create a gooey, delicious texture. This also allows the Parmesan to retain more of its distinctive flavour, adding a sharp, salty tang to the pizza.
There are several ways to add Parmesan to a Margherita pizza after baking. One method is to sprinkle grated Parmesan over the pizza as soon as it comes out of the oven. This allows the cheese to melt slightly and adhere to the other toppings. Another approach is to wait until the pizza has cooled slightly, then sprinkle on the Parmesan. This creates a more distinct, separate layer of cheese. Some people prefer this method as it adds texture and a more concentrated burst of flavour.
The amount of Parmesan added to a Margherita pizza after baking can vary depending on personal preference. Some people like to use just enough to add a subtle cheesy note, while others prefer a more generous coating for a stronger flavour. Using a finer grate of Parmesan will also result in a more intense flavour, as a finer grate means more surface area and, therefore, more flavour released.
Adding Parmesan after baking is a quick and easy way to elevate a Margherita pizza. It adds a layer of complexity to the flavour profile and can be adjusted to suit individual tastes. This method also ensures the Parmesan doesn't become overpowering, as it might if it were baked on the pizza, allowing the other classic Margherita flavours to shine through.
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Parmesan is sprinkled on top
While the classic Margherita pizza is typically made with fresh tomato sauce, chewy mozzarella cheese, and a sprinkling of basil on a crispy crust, some recipes suggest sprinkling Parmesan on top of the pizza before serving.
One recipe suggests sprinkling grated Parmesan or Romano cheese on top of the pizza before drizzling olive oil over it. The pizza is then baked for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly. Another recipe recommends baking the pizza first and then sprinkling Parmesan on top of the pizza before serving. This ensures that the cheese melts immediately.
A third recipe suggests sprinkling Parmesan on top of the pizza after baking it for about 15 to 20 minutes, or until the bottom is crisp and golden brown. The recipe then recommends topping the pizza with basil. Similarly, another recipe recommends baking the pizza, sprinkling Parmesan on top, and then garnishing with basil.
While Parmesan may not be a traditional topping for Margherita pizza, it can add a salty, nutty flavor to the pizza and enhance its overall taste.
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Parmesan is added with other cheeses
While the classic Margherita pizza is made with fresh tomato sauce, chewy mozzarella cheese, and a sprinkling of basil on a crispy crust, some variations include Parmesan cheese. Parmesan is often added with other cheeses to enhance the flavour of the pizza.
One way to add Parmesan to a Margherita pizza is to sprinkle grated Parmesan or Romano cheese on top of the pizza before baking. This allows the Parmesan to melt and form a crispy, golden brown crust. Alternatively, you can add finely grated Parmesan right after the pizza comes out of the oven, allowing the cheese to melt slightly and blend with the other toppings.
In a four-cheese Margherita pizza, Parmesan is combined with Mozzarella, Fontina, and Feta cheese. The combination of these cheeses creates a creamy and nutty flavour that pairs well with the fresh tomato sauce and basil. The addition of Parmesan to a Margherita pizza adds a salty, savoury note that complements the other ingredients.
When adding Parmesan to a Margherita pizza, it is important to consider the balance of flavours and textures. Too much Parmesan can overpower the delicate flavour of the fresh tomatoes and basil. Therefore, a light sprinkling of Parmesan is often recommended, especially if combined with other cheeses. The ratio of cheeses and the timing of when the Parmesan is added can be adjusted to personal preference, creating a unique and customised pizza experience.
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Parmesan is used with olive oil
Parmesan is a hard Italian cheese with a nutty, savoury flavour. When paired with olive oil, it creates a simple yet effective dressing for salads, pasta dishes, and, of course, pizza. The combination of Parmesan and olive oil is a classic for a reason: the two ingredients complement each other perfectly.
The olive oil adds a fruity, slightly bitter note that balances the saltiness and umami flavour of the Parmesan. Drizzling olive oil over grated Parmesan, as in a classic Margherita pizza, helps the cheese to melt into the dish, infusing it with flavour. The oil also prevents the cheese from clumping together, ensuring an even distribution of flavour throughout the dish.
In a Margherita pizza, the Parmesan and olive oil are typically added towards the end of the cooking process. The pizza is first baked with a base layer of tomato sauce and mozzarella, which is then topped with Parmesan and drizzled with olive oil before serving. This allows the Parmesan to melt slightly and the olive oil to infuse with the other ingredients, creating a harmonious blend of flavours.
The use of Parmesan and olive oil in this dish adds a layer of complexity to the classic Margherita pizza. The salty, nutty flavour of the Parmesan enhances the sweetness of the tomato sauce and the freshness of the basil, while the olive oil contributes a fruity, bitter note that ties all the flavours together. The combination of these two ingredients takes the Margherita pizza to the next level, making it a true classic in the world of pizza.
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Parmesan is used with other toppings
Parmesan is a popular topping for Margherita pizzas, but it is not a traditional ingredient. The classic Margherita is a simple combination of tomato sauce, mozzarella, and basil. However, many recipes for Margherita pizzas do include Parmesan, and it can be a delicious addition.
When using Parmesan on a Margherita pizza, it is typically sprinkled on top just after the pizza comes out of the oven. This allows the Parmesan to melt slightly and blend with the other toppings. The heat of the pizza also enhances the aroma and flavour of the Parmesan.
While some recipes suggest baking the pizza with Parmesan already on top, others recommend adding it after baking to preserve its flavour and texture. This ensures the Parmesan doesn't burn or become overly crispy during the cooking process. Adding Parmesan at the end provides a fresh, pungent contrast to the other toppings.
Using Parmesan in combination with other cheeses is also common. For example, a four-cheese Margherita might include mozzarella, fontina, feta, and Parmesan. This creates a blend of creamy and nutty flavours that complement each other. The saltiness of Parmesan can help balance the other cheeses, creating a more complex and dynamic taste profile.
In addition to its flavour contributions, Parmesan also adds a textural element to the pizza. Its granular nature provides a pleasing contrast to the softness of the melted mozzarella. This textural interplay enhances the overall sensory experience of eating a Margherita pizza.
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Frequently asked questions
Yes, Parmesan cheese is often used on Margherita pizzas. It is usually sprinkled on top of the pizza after it comes out of the oven so that the cheese melts.
Fresh mozzarella cheese is a classic topping on a Margherita pizza. Some recipes also add Fontina, feta, or Gorgonzola cheese to create a four-cheese Margherita pizza.
A Margherita pizza is often topped with basil, olive oil, and tomato sauce.
