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Deep Pan Pizza Margherita

A local speciality of Naples, named after the Italian queen Margherita. Fresh dough deep pan pizza topped with tomato sauce, basil leaves and lots of mozzarella cheese, baked to perfection.


Vegetarian Italian Cooking

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian


2  fresh dough deep pan pizza bases
For the Pizza Sauce
4  ripe red tomatoes or Italian plum tomatoes
2  tablespoon(s) olive oil
1  tablespoon(s) finely chopped garlic
1  onion(s) finely chopped
1  teaspoon(s) chopped fresh parsley
½  teaspoon(s) red chilli flakes
4  leaves of fresh basil torn
1  tablespoon(s) fresh oregano leaves chopped
½  cup(s) tomato puree
sugar, salt and pepper to taste
For the Topping
1  cup(s) grated mozzarella chees
4  tablespoon(s) grated parmesan cheese
4  tablespoon(s) chopped fresh basil
2  teaspoon(s) dry oregano flakes
4  tablespoon(s) olive oil

  1. Slit the tomatoes and drop in boiling water. Put off the heat and keep covered for about 5 minutes. Drain, peel the skin, deseed and chop.
  2. To prepare the pizza sauce, heat the olive oil in a pan. Saute the garlic, onions, parsley and red chilli flakes for about 4  minutes or till the onions are transparent.
  3. Add the torn basil leaves, tomatoes, tomato puree, oregano flakes and sugar to taste. Bring to a boil and simmer for about 15  minutes or till the sauce is thick and smooth. Season with salt and pepper.
  4. To assemble the pizza, place each pizza base in greased round pie dishes. Spread the tomato sauce equally on each pizza base. Sprinkle fresh basil and oregano flakes on each. Top with grated parmesan and mozzarella cheese. Drizzle olive oil on each pizza. Bake in a preheated oven at 200oC / 400oF for about 20  minutes or till the cheese melts and the base is golden brown.

    TIPS:

  • Italian plum tomatoes are preferable for making the pizza sauce as they are loaded with flavor. However if not available, normal red tomatoes can be used.
  • Sugar is added to the pizza sauce to cut off the sharp sourness of the tomatoes and tomato puree. Check for sourness. If it is not sour, do not add sugar.
  • Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
  • Toppings can be selected as per individual preference from the vast variety of spring vegetables available.
  • Sun dried tomatoes are available in two forms. One packed in simple in dried form and another where the dried ones are packed in olive oil. If using the ones packed in olive oil, simply drain the oil before use.

Serve hot topped with: red chilli flakes

 
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