Andy Montoya
Margherita pizza is a simple Italian dish with minimal ingredients. The traditional Neapolitan Margherita pizza recipe includes tomato sauce, fresh tomatoes, mozzarella cheese, and basil—representing the colours of the Italian flag. The pizza is named after Queen Margherita of Savoy, who ruled Italy in the late 1800s. While mozzarella is the most common cheese used, some recipes call for a combination of cheeses, such as feta, or even parmesan.
| Characteristics | Values |
|---|---|
| Number of cheeses | 1 or 4 |
| Types of cheese | Mozzarella, Fontina, Feta, Parmesan |
| Cheese texture | Fresh, shredded, thinly sliced, melted |
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Mozzarella cheese
Mozzarella is a great complement to the other classic ingredients of a Margherita pizza—tomatoes and basil. The cheese is rich and creamy, providing a nice contrast to the sweetness of the tomatoes and the fresh flavour of the basil.
When making a Margherita pizza, it is important to note that the basil is usually added after the pizza is baked to prevent it from wilting or turning black in the oven. The pizza is then drizzled with olive oil, and sliced and served hot.
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Feta cheese
A four-cheese Margherita pizza recipe includes mozzarella, fontina, Parmesan, and feta cheese. The feta cheese is crumbled and sprinkled on top of the pizza, along with the other cheeses, shredded basil, and sliced tomatoes. The pizza is then baked in the oven until the cheese is bubbly and golden brown, creating a delicious and easy-to-make dish.
Feta is a Greek brined curd cheese traditionally made from sheep's milk or a mixture of sheep and goat's milk. It has a salty, tangy, and creamy flavour that pairs well with the other cheeses and ingredients in a Margherita pizza.
When making a four-cheese Margherita pizza with feta, it is recommended to buy a block of feta and crumble it yourself, as this is cheaper than buying pre-crumbled feta. Additionally, marinated tomatoes are a popular choice for this pizza, as they add even more flavour to the dish.
Overall, feta cheese is a great choice for a four-cheese Margherita pizza, adding a unique and rich flavour that complements the other ingredients.
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Parmesan cheese
A traditional Margherita pizza typically includes only mozzarella cheese, along with tomatoes and basil. However, some variations of the recipe may include Parmesan cheese as an additional ingredient.
The four-cheese Margherita pizza is an Italian classic with a rich flavor from the feta cheese. The recipe is easy to make and includes a Neapolitan crust, which is super thin, crispy, and chewy. The tomatoes are marinated and then arranged on top of the crust, followed by the shredded basil, Parmesan, and feta cheese.
The key to a great Margherita pizza is to use good-quality ingredients, such as fresh basil and San Marzano tomatoes, a sweet variety of Italian plum tomatoes. The pizza is baked at a high temperature, typically around 500°F, to ensure a crispy and chewy crust.
Some people choose to add Parmesan cheese to their Margherita pizza as it enhances the flavor and adds a nutty taste. The combination of creamy and nutty flavors from the cheeses makes the pizza delicious and unique.
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Fontina cheese
Fontina is a type of cheese that can be used in a four-cheese Margherita pizza recipe. Fontina is a semi-soft to hard, semi-hard, or hard cow's milk cheese with a mild, nutty, and savoury flavour. It is noted for its earthy, mushroomy, and woody taste, and pairs well with roast meats and truffles. Young Fontina has a softer texture and is suitable for fondue, while mature Fontina is a hard cheese that still melts well.
Fontina from Sweden, Denmark, and the United States tends to have a milder flavour, softer texture, and more holes than the Italian variety. Danish and Swedish Fontina is characterised by its waxed rinds and sweet, savoury flavour. Most versions of Fontina are made without additives, making them suitable for those who are gluten intolerant. However, it is always important to check the labels.
In terms of serving, Fontina can be used as a table cheese, served with bread or crackers. It is also commonly melted on pastas and sandwiches or used in soups. As mentioned, Fontina is a suitable cheese for fondue, and it can also be used as a topping on pizzas, such as in the four-cheese Margherita pizza recipe. This recipe combines Fontina with Mozzarella, Parmesan, and feta cheese, creating a rich and flavourful dish.
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Fresh vs. frozen cheese
Fresh mozzarella, also known as "mozzarella fresca," is a soft, moist, and relatively mild cheese that originates from southern Italy. It is traditionally made from buffalo milk, but cow's milk variants have become increasingly popular due to their accessibility and ease of production. It is a popular ingredient in various recipes and is particularly famous for its role in Caprese salads, where it is paired with tomatoes, basil, and olive oil. When used in hot dishes like pizzas, the cheese develops a gooey and stringy texture. Its subtle flavor profile and melt-in-your-mouth quality make it a beloved choice in home kitchens worldwide.
When it comes to cooking with fresh mozzarella, it is important to properly drain the cheese before use, as it is often packed in liquid or moisture to prolong its freshness. This step is crucial for recipes where the cheese is melted, such as pizzas or lasagnas. Fresh mozzarella is extremely versatile and can be paired with ingredients beyond Italian dishes, such as fruit and honey, making it a great option for cheese platters. Serving it at room temperature allows its true depth of flavor to shine.
While fresh mozzarella is typically stored in the refrigerator, it can also be frozen to extend its lifespan. However, freezing will alter the texture of the cheese, making it crumbly and less elastic upon thawing. It is recommended to only freeze fresh mozzarella if necessary, as it will not retain the same quality as fresh cheese. To freeze fresh mozzarella, it should be removed from its original packaging, sliced into individual portions, and wrapped tightly in plastic wrap before being placed in a freezer-safe bag.
On the other hand, frozen mozzarella is a convenient option for those who want to extend the shelf life of this beloved cheese. Frozen mozzarella is typically used in cooked dishes, as the melting process can help disguise any texture changes. It can be used in recipes like lasagnas, pizzas, or baked dishes where differences in texture are less noticeable. Frozen mozzarella is also available in shredded and string forms, adding convenience and versatility to its use.
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Frequently asked questions
Traditional Margherita pizzas are topped with fresh mozzarella cheese. However, some recipes call for a combination of cheeses, including Fontina, Parmesan, and feta.
Yes, there are different types of mozzarella cheese that can be used for Margherita pizza. Traditional recipes call for fresh mozzarella, but flash-frozen mozzarella or shredded brick mozzarella are also sometimes used. For an authentic Margherita pizza, it is recommended to use buffalo mozzarella or fior di latte.
In addition to cheese, Margherita pizzas are typically topped with tomatoes, basil, and olive oil. The red tomatoes, white cheese, and green basil represent the colors of the Italian flag.
