pizza dough (basic recipe)
12 oz. firm, ripe tomatoes
2 cloves garlic
12 fresh basil leaves
1/2 lb. Buffalo Mozzarella, diced
4 oz. olive oil
How to make the Pizza with Mozzarella and Tomatoes:
The procedure to make the Pizza Margherita is the same as in Neapolitan Pizza. Simply spread the diced Mozzarella over the tomatoes. Place two basil leaves over the pizza as you take it of the oven.
To make the original DOP (Denominazione d’Origine Protetta – Protected Origin Denomination) the mozzarella in the Pizza Margherita must be from Buffalo, a cow mozzarella can be substituted, with a lesser result, and will lend a non-DOP pizza.
There is also a tomato-less version of this pizza Margherita. This pizza is called Margherita bianca; if you add a few filleted and diced anchovies, it takes the name of Pizza alla Romana.
Pizza Margherita was created in 1889 by pizza maker Raffaele Esposito as a tribute to the Queen of Italy, Margherita di Savoia, because its ingredients represent the colors of the Italian flag.
Regional recipe from Campania