The Margherita pizza is surely the most popular and well known recipe there is. Its age old origins speak of a recipe that has stood the tests of time. Still today it is a favorite among restaurant goers. I love the combination of ripe plump tomatoes, good quality mozzarella cheese and fresh basil leaves.
These are the same ingredients that inspired me to create my Margherita with a twist. The best thing of the recipe is that some components are home made. It is your choice if you want to use store bought tomato sauce or basil pesto. I am sure the outcome will still be great. But if you want to impress, dust off your aprons and start cooking!
I will be using the simple pizza dough recipe for my base, covered in a fresh home made tomato and chili sauce, topped with sun dried tomatoes, mozzarella cheese and home made basil pesto. Enjoy!
| Prep Time | 40 including dough rise time and home made tomato and chili sauce |
| Cook Time | 15 min |
| Servings | slices |
- 8 ripe tomatoes blanched and chopped
- 15 ml olive oil
- 2 bird eye chili chopped
- 1 clove garlic chopped
- few sprigs thyme
- 1/2 cup brown sugar
- 1/2 cup balsamic vinegar
- salt and black pepper to season
- 3 cups fresh basil
- 3/4 cups parmesan grated
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 2 cloves garlic finely chopped
- 1/2 lemon juice
- salt and black pepper to season
- 1 batch perfect pizza dough
- 4 tablespoons home made tomato and chili sauce
- 4 tablespoons home made basil pesto
- 1 cup sun dried tomatoes chopped
- 2 cups mozzarella grated
Ingredients Tomato and Chili Sauce
Basil Pesto
Margherita Pizza
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- In a saucepan, heat the oil and saute the chili, garlic and thyme.
- Add the chopped tomatoes and cook for 30 minutes.
- Add the sugar and vinegar, and season with salt and black pepper. Cook for another 15 minutes.
- Take off the heat and blend in food processor until smooth. Bottle and keep in the refrigerator for up to one week.
- Add all your ingredients into a food processor Blend on high until you achieve desired texture.
- Press your base into your pizza pan that is lined with sprinkles of flour.
- Add spoonfuls of tomato and chili sauce and spread over base, covering the whole area.
- Season with salt and black pepper.
- Arrange sun dried tomatoes over pizza.
- Drizzle with home made basil pesto.
- Add grated mozzarella cheese.
- Bake for 15 minutes on the low level of the oven on 200 degrees Celsius. Check if pizza is ready by using an egg lifter to check the bottom. The base of the pizza has to be colored brown by the baking before it is ready.
