Classic Margherita pizza. Rustic, authentic and simply delicious. Serve with a sprinkling of oregano a delicious traditional Italian dinner.
Three savoury recipes in one week?! Yes! PIZZA. Everybody loves it, right? Pizza just makes me extremely happy – tasting this delicious recipe transported me back to Italy and eating pizza Margherita in the middle of the Piazza del Campo is Siena.
Friday is always a pizza night in our house! It’s become a tradition over the years and I absolutely adore making homemade pizza for my family. Once it’s baking in the oven and you can smell all those amazing aromas, you know your weekend is off to a delicious start.
I shared a teaser of this pizza on my Instagram page earlier this week and I had people asking me to share my recipe. So I thought Friday would be the perfect time as you’d all probably enjoy making this pizza Margherita over the weekend for a tasty Italian dinner.
The mix of flavours are just beautiful. My earliest memories are of my mum making homemade pizza for me and my friends for tea. Everyone couldn’t believe we had made it all from scratch and so I’ve been making homemade pizza for as long as I can remember since that day. I found this pizza dough recipe when I was reading through one of my favourite Italian cookbooks “Gino’s Italian Escape”. Gino D’Acampo is a famous Italian chef living in the UK – he hails from Naples aka the home of pizza, so I knew this recipe would be fantastic!
Homemade pizza has never been so easy to make! Top with any of your favourite ingredients and most all have fun creating your own unique pizza!
(Makes 2 x 25cm pizzas)
Pizza Dough –
200g strong white bread flour, plus extra for dusting
7g fast-action dried yeast
Small pinch of salt
140ml luke warm water
2 tbsp extra virgin olive oil, plus extra for brushing
200g passata (sieved Italian tomatoes)
250g dried mozzarella (also known as pizza mozzarella) or 2 balls of buffalo mozzarella, drained and then torn
Small handful of cherry tomatoes or 2 plum tomatoes, sliced (optional)
Fresh basil leaves, to serve
1. To prepare the pizza dough: Put the flour, yeast and salt into a large mixing bowl. Make a small well in the centre and add the water and oil and mix into a wet dough. Turn the dough out onto a well-floured surface and knead by hand for 5 minutes. Once kneaded and elasticated place the dough into a lightly oiled bowl, cover it and leave to rise somewhere warm for 25 minutes or until doubled in size.
2. Preheat your oven to 200°C/400°F/Gas Mark 6. Lightly oil two large baking trays with approx. 1 tbsp of olive oil on each tray. Once the dough has rested, take it out the bowl and divide into two equal halves. Using your hands or a rolling pin press the dough out to form a circle shape – about 25cm in diameter. Place the pizza bases on the oiled baking trays.
3. Now spread the passata evenly on top of each pizza. Sprinkle with a little oregano or your favourite dried herbs and season with salt and pepper. Divide the mozzarella between the two pizzas and top with the tomatoes (if using). Cook in the oven for 15-20 minutes or until crispy and all the cheese is gooey and melted. Serve hot and garnish with basil leaves and drizzle with a little extra olive oil to finish.
Recipe adapted from “Gino’s Italian Escape” Cookbook