Margherita pizza is one of my favorite summertime foods. It tastes the best with garden fresh tomatoes and basil. Generally, I am overrun with basil and looking for ways to use it. This year I bought a mint plant and a chocolate mint plant. They were both impulse buys since I have absolutely no clue what to do with them besides use them for photo props and making mint tea. Maybe I will learn how to make a mint julep this summer. Any suggestions for using it up in cooking I’d love to hear. Sorry, I kind of drove off course didn’t I? Back to the margherita pizza.
I have seen this made several different ways. Some use a red pizza sauce, some use white sauce, others garlic. I like mine best with a garlic infused olive oil base with juicy red or yellow tomatoes providing the tomato flavor. I make my own garlic infused oil by slicing 2 or 3 garlic cloves thinly and putting it in 3 tablespoons of olive oil in an oven proof small dish, like a ramekin. I place this dish in the oven as it is preheating for the pizza. I take it out when I can smell the garlic.
In the winter when the tomatoes aren’t so juicy and delicious, I add a spoonful or so of pizza sauce to the base. (Or I skip it altogether and go with a regular pizza.)
Any pizza crust will do too. I prefer my thin pizza crust recipe for this recipe, but have been known to use the prepackaged ones when I am being lazy or just don’t have time. Continue reading “Margherita Pizza”