Margherita Pizza (Margherita Made Wrong)
Franco Pepe’s ‘Margherita Made Wrong’ — voted tastiest pizza in the world, finished with basil and tomato purées drawn on after baking rather than baked in.
Source
Recipe Info
Servings: 4
Prep: 30m
Cook: 10m
Total: 40m
Ingredients
- 1kg pizza dough, divided into 4 x 250g balls
- 340g buffalo mozzarella, chopped
- 320g ripe tomatoes, preferably Riccio, skinned and seeded
- 4 small bunches basil
- Salt
- Extra virgin olive oil
Instructions
- If making at home without a pizza oven, preheat a fan oven to 250°C.
- For the basil purée, blitz the basil leaves with salt and extra virgin olive oil using a hand blender until smooth and consistent. Transfer to a squeezy bottle.
- Make a tomato purée using a food mill or mouli to remove the skin, seeds and water, leaving a smooth sauce. Season with salt if necessary and transfer to a squeezy bottle.
- Shape each 250g piece of dough into a large disc, leaving the edges slightly thicker than the middle.
- Arrange the buffalo mozzarella over each base and drizzle with extra virgin olive oil. Cook in a pizza oven for about 90 seconds each (or in the fan oven for 6-7 minutes).
- Remove from the oven and draw lines of tomato purée across each pizza, then dot with the basil purée all over. Serve immediately.