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BREAD, PIZZA and FOCACCIA

PIZZA MARGHERITA Pízza with Mozzarella and Tomatoes

Mail this recipe to a friend!	pizza dough (basic recipe) 12 oz. firm, ripe tomatoes 2 cloves garlic 12 fresh basil leaves 1/2 lb. Mozzarella, diced 4 oz. olive oil	See Also:      Olive Oils      Colline Salernitane DOP      Penisola Sorrentina DOP      Cheeses      Mozzarella di Bufala Campana DOP      Vegetables      Basilico Genovese DOP      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Bardolino DOC      Fiano di Avellino DOCG      Lambrusco Salamino di Santa Croce DOC      Region      Campania
	The procedure is the same as in Neapolitan Pizza. Simply spread the diced Mozzarella over the tomatoes. Place two basil leaves over the pizza as you take it of the oven. There is also a tomato-less version of this pizza. This pizza is called Margherita bianca; if you add a few filleted and diced anchovies, it takes the name of Pizza alla Romana. Pizza Margherita was created in 1889 by pizza maker Raffaele Esposito as a tribute to the Queen of Italy, Margherita di Savoia, because its ingredients represent the colors of the Italian flag. Serves 6

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