MARGHERITA PIZZA

Ingredients

- PIZZA DOUGH

- PIZZA SAUCE

- MOZZARELLA

- BASIL - OLIVE OIL

Start by placing your ingredients in the centre and work your way outward. The amount of sauce is based on preference, however more sauce helps ensure you don’t burn the pizza.

AMERICAN VS. ITALIAN

Sometimes you’ll see mozzarella rounds used on a margherita, especially in North America. In Italy, cheese is seen as a ‘lighter’ ingredient, vs North Americans who love a “cheesy” pizza. Crumbled mozzarella is associated more with traditional Italian pizza.

NOTE

Olive oil can be added before or after cooking, but will taste different depending on choice.

Option One

Drizzled on after cooking

– raw olive oil tastes earthy and fresh.

Option Two

Cooked, at a high temperature – tastes more like the tomato sauce, as it absorbs what it touches. Lots of pizzerias put it on before for extra flavour.