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PIZZA MARGHERITA TOPPING

On 11 June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy as on the Italian flag.

The baked tomatoes for this Pizza Margherita is easy and simple to make and gives an added flavour to this simple combination.

Topping for 1 ready made pizza base. Double up for a Rectangular Pizza Dough

Pizza Margherita

For the Baked Tomatoes

1.250 kg (2lb 12oz) medium sized tomatoes, sliced in half

3 clove fresh garlic, thickly sliced

2 tablespoon sunflower oil, plus additional oil for the pizza

1/2 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

salt and freshly ground black pepper

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For assembling the pizza

250g (9oz) mozzarella cheese, sliced

One bunch of fresh basil

Parmesan cheese​

  • Preheat the oven to 180ºC (350°F)

  • Mix the oil, garlic, herbs, salt and pepper and pour it on a baking sheet.

  • Add the tomatoes and make sure that they are well coated with the oil.

  • Spread the tomatoes evenly on the baking sheet, cut side up.

  • Roast in the oven for 1 hour, check that the tomatoes are not getting too dry and the garlic is not burning.

  • Turn off oven and leave tomatoes till they cooled. 

 

Assembling the pizza

  • Drain the tomatoes well and place them over the base. Cover them with the mozzarella slices,basil leaves and grated Parmesan.

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Baking the pizza

Follow direction of packaging for the ready made pizza base.

For the Rectangular HomeMade Pizza follow direction 

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