Tomato, Buffalo Mozzarella, Olive Oil, Basil, and Cherry Tomato Pizza
Published by Chronicle
In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes, buffalo mozzarella, and extra-virgin olive oil, all imported from Italy The basil and cherry tomatoes are just like from home, grown, organically and delivered by a specialty farmer.
Total Timeunder 30 minutes
OccasionCooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecheesy, chewy, crisp, crunchy, salty
Type of Dishpizza
- 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
- caputo flour for dusting
- ¼ cup salsa semplice
- 2 ounces fresh mozzarella di bufala or fior di laite, squeezed gently to release moisture, sliced, then drained on paper towels
- 8 to 10 cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 4 fresh basil leaves
1 Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
2 Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
3 Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
4 Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
5 To top the pizza: Spread the pizza sauce evenly over the dough, leaving a l-inch border. Distribute the slices of mozzarella evenly over the top. Scatter the cherry tomatoes evenly over the top. Drizzle the olive oil over the top.
6 Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.
2005 Diane Morgan and Tony Gemignani