Margarita Pizza

Name: Margarita Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 8 Genovese basil leaves (see Note, following); 227 grams fresh mozzarella cheese, drained and cut into 6 chunks (not slices); 2 servings Extra-virgin olive oil, for drizzling; 59 milliliters grated pecorino romano cheese; 1 ball Pizza Dough; 2 servings Salt and freshly ground black pepper; 1 Tbsp semolina flour, for the pizza paddle; 118 milliliters Tomato Sauce

Margarita Pizza

The recipe Margarita Pizza could satisfy your Mediterranean craving in approximately 45 minutes. This recipe makes 2 servings with 1035 calories, 46g of protein, and 49g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. If you have salt and pepper, mozzarella cheese, olive oil, and a few other ingredients on hand, you can make it. To use up the semolina flour you could follow this main course with the Semolina Soufflé Cake as a dessert.

Instructions

Preheat the grill on high heat.

Equipment you will use

Grill

Dust a counter with the 2 tablespoons flour. Stretch the dough by rotating on your knuckles into a 12- to 13-inch diameter round.

Ingredients you will need

Dough

All Purpose Flour

Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina.

Ingredients you will need

Semolina

Dough

Equipment you will use

Baking Pan

Brush the top of the dough with the olive oil.

Ingredients you will need

Olive Oil

Dough

Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Carefully flip the dough over with a large spatula or tongs or your hands; brush the top with olive oil, and cook until the dough is firm but not completely cooked and grill marks appear, another 3 to 4 minutes. Slip the pizza paddle under the crust and remove from the grill. Set a large cast-iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 500°F.

Ingredients you will need

Olive Oil

Crust

Dough

Equipment you will use

Pizza Pan

Frying Pan

Spatula

Grill

Tongs

Oven

To build the pizza, spread the tomato sauce over the partially cooked crust. Distribute the mozzarella over the pizza and sprinkle on the pecorino romano. Season with salt and pepper.

Ingredients you will need

Pecorino Romano

Salt And Pepper

Tomato Sauce

Mozzarella

Crust

Slip the pizza off the paddle onto the griddle on the grill or onto the pizza pan in the oven and bake until bubbly, 15 to 20 minutes.

Equipment you will use

Pizza Pan

Oven

Frying Pan

Grill

Remove and set the pizza on a cutting board. Scatter on whole or snipped basil leaves and drizzle with the extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Fresh Basil

Equipment you will use

Cutting Board

Cut into 6 to 8 wedges and serve.

Note: Genovese basil is the most common variety in our grocery stores. As alternatives, look for these other basil varieties (or grow them yourself) that are favorites of mine: Greek basil has very small leaves and little bursts of concentrated basil flavor; opal basil has purple leaves that look gorgeous on pizza, with more licorice notes; lemon basil blends the flavor of basil with lemon balm in a very delicious way.

Ingredients you will need

Lemon Basil

Lemon Balm

Licorice

Basil

Published by Ten Speed Press, a division of Random House, Inc.Elizabeth Falkner is the founding chef and owner of Citizen Cake and Orson in San Francisco and is currently opening a new restaurant in Brooklyn, NY. She was a finalist and runner-up on The Next Iron Chef in 2011, competed on Top Chef Masters and has judged Top Chef Masters and Top Chef. Elizabeth was Bon Appétit's pastry chef of the year in 200

Her first book, Demolition Desserts, was published in 2007.

Equipment

Ingredients

Servings:

Genovese basil leaves (see Note, following)227grams

fresh mozzarella cheese, drained and cut into 6 chunks (not slices)2servings

Extra-virgin olive oil, for drizzling 59milliliters

grated pecorino romano cheese 1ball

Pizza Dough 2servings

Salt and freshly ground black pepper 1Tbsp

semolina flour, for the pizza paddle 118milliliters

Tomato Sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.