Bob’s post about tomatoes and basil, the perfect pair, got me craving some margherita pizza. There are so many different ways to make this simple, traditional pizza — what’s your preference?
Like Bob, I prefer a simplistic version of this pizza, like the one in the picture. There’s got to be lots of fresh basil, fresh tomatoes and a sprinkling of Parmesan and feta cheese with some globs of fresh mozzarella. This recipe marinates the fresh roma tomatoes in garlic and olive oil — a fabulous idea.
If you want to mix it up a bit, though, there are lots of recipes you could try that spin a twist on the original margherita pizza, although I’m not sure you’ll get my seal of approval:
Now, Mario Battali, whom I usually kind of worship, uses passata, a tomato concentrate, instead of fresh tomatoes on his margherita pizza. I’m not sure how I feel about that, but I’m willing to keep an open mind; after all, it’s Mario.
Food and Wine‘s margherita pizza recipe works for me. They include dried oregano and a truckload of fresh mozzarella.
We’re starting to take some liberties here … onion and parsley on a margherita pizza? I’m still thinking yum, though; I haven’t been offended yet.
Here’s where we get crazy: canned tomato sauce and Kalamata olives on a margherita pizza? Sure, I’d definitely still eat it, but perhaps we could call this one something else?
Cooking Light drizzles their version of margherita pizza with an emulsion of olive oil and vinegar before serving. I say: oh yeah!
Would you say that it’s important to designate buffalo mozzarella as the cheese of choice? Then this margherita pizza is for you, and I say serve it with pride.
I’ll leave you with one last plea. All pizza is great, but please don’t go adding a bunch of fancy toppings to your creation and call it margherita pizza. That’s just wrong, wrong in every sense of the word. Call it a cheese and olive pizza, call it a carmelized onion surprise, just don’t call it margherita pizza.
Clacked by Debbie McDuffee
on May 26, 2009 @ 12:29 EST5EDT
