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Pizza Margherita

So, a pizza margherita is the traditionalist of all traditional pizzas. It's topped with tomatoes, basil and mozzerrella and that's it.

But what order do you put them in? My instincts say basil first on the crust (with a little olive oil), covered by cheese and topped by tomatoes. What say you?


( 5 comments — Leave a comment )
Jul. 14th, 2008 08:18 pm (UTC)
A magherita is made crust-tomato sauce-light sprinkling of cheese-basil leaves (not crushed).
Jul. 14th, 2008 08:44 pm (UTC)
I have it backwards, then?
Jul. 14th, 2008 08:47 pm (UTC)
Not if you eat it standing on your head. Or in China.

The main thing is that all of margherita pizzas I've seen have tended toward lightness on both sauce and cheese. The individual strands of melted cheese should stand out, instead of merge into a solid disk on the pizza.

The margherita takes its ingredients from the color of the Italian flag, so if you put the basil on the bottom, the green tends to be more difficult to see.
Jul. 14th, 2008 08:54 pm (UTC)
We're going with sliced tomatoes instead of sauce, mainly because it's the time of year we can get them fresh and sweet and delicious from the farmer's market, but that sounds good.

Jul. 14th, 2008 08:56 pm (UTC)
Actually, I usually make it with sliced tomatoes (thinly sliced) as well.

And brush the surface of the dough with olive oil before applying toppings.

Looking around the web, I have seen recipes that suggest the cheese on the bottom also.
( 5 comments — Leave a comment )

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