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Margherita is the mother of all pizzas. This Neopaltian-style pizza has thin crust, fresh tomato sauce, fresh mozzarella cheese, and just a few leaves of basil. Margherita’s toppings are simple but they also have the power to be truly sublime in a way few other toppings can be.
How to Make Margherita Pizza at Home
Bake this pizza in a very hot oven or, better yet, on the grill. Rolling or stretching the dough thin for this pizza is paramount to get the crisp but still pliable crust, ensuring that the sauce and cheese just barely cook while the crust blisters. Fresh, in-season tomatoes are ideal for making the sauce, but use canned whole San Marzano tomatoes for the other 10 months of the year. Never cook the sauce for margarita pizzas. Fresh mozzarella should be sliced thick and laid in a patchwork over the sauce.

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