Andy Montoya
The Margherita pizza is a Neapolitan classic, with a short list of ingredients that come together to create a simple yet delicious flavour. The traditional topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. However, there are many variations on this traditional recipe, with some recipes adding extra cheese, such as feta or parmesan, and others substituting up to a quarter of the flour with whole wheat flour for added nutty flavour.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Parmigiano-Reggiano, Feta, Fontina |
| Cheese texture | Fresh, stretchy, golden, shredded, cubed, melted |
| Other ingredients | Tomatoes, basil, olive oil, salt, pepper, oregano, garlic |
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What You'll Learn
Mozzarella cheese
Mozzarella is a key ingredient in a classic Margherita pizza, which also includes tomatoes, basil, and a simple dough base. The pizza is named after Queen Margherita of Savoy, an Italian queen in the 1800s, and its red, white, and green toppings represent the colours of the Italian flag.
Mozzarella is a fresh, white cheese with a rich flavour that is the perfect counterpart to the tangy, sweet, or peppery tomatoes and fresh basil. It is usually sold in large balls, which should be cut into small cubes or slices and distributed evenly over the pizza. Fresh mozzarella is required for an authentic Margherita pizza, and it is best to pat the cheese with a paper towel before adding it to the pizza to remove any excess moisture.
Mozzarella is a versatile cheese that can be used in many different types of dishes, but it is particularly well-suited for pizza because of its stretchy, stringy texture when melted. When baked in the oven, the mozzarella on a Margherita pizza should be golden and bubbly, creating a delicious, indulgent treat.
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Parmesan cheese
Parmigiano-Reggiano is a specific type of Parmesan cheese that is often used in Margherita pizza. This variety is usually grated or shredded and added to the pizza after baking, along with fresh basil leaves. This ensures that the basil stays beautifully green and does not turn black in the oven.
When adding Parmesan to your Margherita pizza, it is important to use good-quality ingredients. Look for Parmigiano-Reggiano cheese, which has a rich, nutty flavour that pairs well with the other ingredients. You can also experiment with other types of Parmesan cheese, such as aged Parmesan, which has a stronger flavour that can stand up to the other toppings.
In addition to sprinkling Parmesan on top of your pizza, you can also use it in the dough. Some recipes call for mixing grated Parmesan cheese into the flour and other dry ingredients before adding the liquid ingredients. This adds a subtle cheesy flavour to the dough and can enhance the overall taste of your pizza.
Finally, consider using Parmesan cheese in combination with other cheeses for a unique flavour profile. For example, you can pair Parmesan with mozzarella, fontina, feta, or gorgonzola cheeses for a creamy and nutty flavour. By experimenting with different combinations, you can create a Margherita pizza that suits your taste preferences.
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Feta cheese
When using feta cheese on a Margherita pizza, it is important to crumble the cheese yourself rather than purchasing pre-crumbled feta. Buying a block of feta and crumbling it yourself is not only cheaper but also results in larger, more flavourful crumbles.
To make a Four Cheese Margherita Pizza, start by stirring together olive oil, garlic, and salt. Toss the tomatoes in this mixture and let them marinate for about 15 minutes. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush each pizza crust with some of the tomato marinade. Sprinkle mozzarella and fontina cheeses evenly over the crusts. Arrange the marinated tomatoes on top, followed by shredded basil, parmesan, and feta cheese.
Bake the pizzas in the preheated oven until the cheese is bubbly and golden brown, which should take about 10 minutes. The feta cheese will melt and blend beautifully with the other cheeses, creating a rich and creamy texture.
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Fresh basil
Some recipes suggest tearing the basil leaves before sprinkling them over the pizza, while others recommend adding a chiffonade of basil. A chiffonade is a specific cut where the basil leaves are cut into thin strips or ribbons. This technique can be used to add a decorative touch to the pizza, as well as infusing the dish with the herb's fresh flavour.
In addition to sprinkling basil over the pizza, it can also be added to the tomato sauce before the pizza is baked. This technique is used in traditional Neapolitan pizza-making, where the short cook time means the basil will not lose all its perfume and flavour. Adding basil to the sauce can also be a way to ensure that the herb's flavour is evenly distributed throughout the dish.
Whether you choose to add basil before or after baking, or both, it is an essential ingredient in a Margherita pizza, providing a fresh flavour and a colourful touch.
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Tomato sauce
The tomato sauce is a key component of a Margherita pizza, providing the red colour that, alongside the white of the mozzarella and the green of the basil, represents the colours of the Italian flag.
The tomato sauce is typically made from canned tomatoes, with San Marzano tomatoes being the variety of choice due to their sweetness and acidity. Fire-roasted tomatoes are also a good option and are closer to the traditional recipe. To make the sauce, combine the tomatoes with olive oil, garlic, salt, pepper, and sugar to taste. The sauce can be blended for a smoother consistency. The key is to use restraint with the sauce—too much will make the pizza soggy and overwhelm the other flavours. A general rule of thumb is to use around 1/4 to 1/3 cup of sauce per pizza.
Some recipes suggest adding dried oregano to the sauce, while others recommend red pepper flakes to add a kick of heat to the pizza.
Leftover sauce can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.
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Frequently asked questions
Fresh mozzarella cheese is the essential cheese for a classic margarita pizza. For a simple, classic margarita pizza, fresh mozzarella is the only cheese you need.
Parmigiano-reggiano, feta, fontina, and parmesan cheeses can also be added to a margarita pizza.
You should use fresh mozzarella cheese, ideally in large balls that you can cut into thin slices or 1/4-inch cubes.
