Margherita Pizza with Fresh Basil

Let’s be honest, everyone loves pizza –– and they always have. People have been making versions of it in different cultures for centuries. That is until, like they always do, the Italians came along and perfected it. What most of us think of when we hear the word “pizza” today is a version of the Italian Margherita pizza; a bright, crisp pie, perfect for summer… and with a bottle of wine.

Now, to some, the idea of a simple crust with sauce, cheese, and garnish may not sound as exciting as other prospects. But for those who’ve had an authentic Margherita pizza from a trained pizzaiolo, you know nothing could be further from the truth. Each year on our Signature Prosecco Tour, we have the pleasure of meeting and learning to make our own pizza with a local pizzaiolo, and I tell you now, you’ll never look at pizza the same. Experiencing this food through the perspective of someone who’s life is dedicated to the art of pizza making is both delicious and awe-inspiring. 

If you want to experience Italy, pizza-making, and a once in a lifetime trip during prosecco harvest season, our Signature Prosecco Tour is this fall. If you just can’t wait, grab a bottle of cold prosecco and try your hand at making this classic Margherita pizza recipe from the beautiful Borgo Santo Pietro in Siena, Italy.

Is this recipe giving you wanderlust? Explore the group trips to Italy I have coming up this fall.

 

 

Instructions (makes 1 pizza)

• 3 cups all-purpose flour
• 1/3 cup whole wheat flour
• 1 tsp. salt
• ½ scant tsp. active dry yeast
• 1 1/3 cup water
• 1 15-oz. can whole San Marzano tomatoes
• 8 oz. buffalo mozzarella, sliced into quarter-inch disks
• Extra-virgin olive oil, for drizzling
• Fresh basil leaves, for garnish

Combine the flours, salt, and yeast in a large bowl. Add half of the water and knead well. Slowly add the remaining water to the dough and knead. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes, then place the bowl in the refrigerator for at least 24 hours. Remove the dough and rest the dough again at room temperature for 2 hours.

Preheat the oven to 500 degrees. Puree the tomatoes in a blender or food processor with a pinch of salt. Stretch or roll the dough into ½-inch-thick rounds. Working with one pizza at a time, spoon tomato sauce onto the dough, leaving a ½-inch border around the edge; top with the mozzarella slices; and drizzle with olive oil. Place the pizza on a sheet pan or pizza stone, and cook until the cheese is bubbling and the crust is crisp and lightly browned on the bottom. Garnish with fresh basil leaves.

Recipe courtesy of Virtuoso.