Best Pizza More Than Margherita Recipes

PIZZA MARGHERITA

Pizza Margherita image

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta's restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity - not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.

Provided by Sam Sifton

Categories dinner, lunch, pizza and calzones, appetizer, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 12-inch round of pizza dough, stretched (see recipe)
3 tablespoons tomato sauce (see note)
Extra-virgin olive oil
2 3/4 ounces fresh mozzarella
4 to 5 basil leaves, roughly torn

Steps:

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 15 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1052 milligrams, Sugar 2 grams

PIZZA MORE-THAN-MARGHERITA

Pizza More-than-Margherita image

Pizza Margherita is a simple classic, emphasizing fresh tomatoes and basil. This version takes the concept a bit further with a few extra embellishments. It's a wonderful pizza for late summer or for cool summer evenings when you don't mind turning on the oven.

Yield makes 6 slices

Number Of Ingredients 7

Ingredients

One 12-to 14-inch good-quality pizza crust
3 to 4 medium tomatoes, sliced about 1/4 inch thick
1/3 cup chopped pitted black olives, preferably oil-cured
3/4 cup chopped artichoke hearts (thawed frozen or canned, not marinated)
1/2 cup firm or extra-firm silken tofu, cut into tiny dice
1/4 cup thinly sliced basil leaves, or more to taste
Freshly ground pepper

Steps:

Preheat the oven to 425°F.
Place the crust on a pizza stone or pan. Arrange the tomatoes on the crust in concentric circles, followed by the olives, artichoke hearts, and tofu.
Bake for 12 to 15 minutes, until the crust is golden. Scatter the basil over the surface and season with pepper to taste. Cut into 6 wedges to serve.
This is a lighter pizza, so a more substantial salad can be a good choice if you want a heartier meal. Two grain and bean combinations you can choose from are Herb Garden Couscous and Black Bean Salad (page 164) and Quinoa and Red Bean Salad with Crisp Veggies (page 165).
For a festive meal, pair this with Roasted Summer Vegetable Platter (page 162).
Since this is a good summer pizza, it's nice served with a cold soup. Cool White Bean and Cucumber Soup (page 38) couldn't be a more perfect choice.
(per slice)
Calories: 275
Total Fat: 5g
Protein: 9g
Carbohydrates: 41g
Fiber: 2g
Sodium: 540mg

CLASSIC MARGHERITA PIZZA

Classic Margherita Pizza image

An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 20m

Yield Makes one 13-inch round pizza

Number Of Ingredients 8

Ingredients

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2/3 cup No-Cook Pizza Sauce
6 ounces fresh salted mozzarella, cut into scant 1/4-inch slices, room temperature
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Fresh basil leaves and red-pepper flakes, for serving (optional)

Steps:

Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.