Italy has an Independence Day too. It happens every June, and it’s called Festa della Repubblica. This annual holiday dates back to 1946, following World War II when Italians voted to form a republic. Margherita Pizza dates back even further to 1889. According to Wikipedia, the pizza was created by Chef Raffaele Esposito for the Queen of Italy, who happened to be named Margherita. Chef Esposito used tomato, mozzarella and bail to represent the red, white and green colors of the Italian flag.
Margherita was a lucky gal to have such a fabulous pizza named after her. I wish I had a pizza named after me. Instead I have a horrible nickname given to me after a couple of mishaps while slicing tomatoes, which resulted in a couple of trips to the doctor to see if I needed stitches. My doctor now calls me the “steak knife lady.”
Fortunately, I still have all ten fingers ready for making Margherita Pizza.
The Moral of the Story
Take knife safety seriously to avoid unfortunate injuries — and nicknames.
About the Recipe
This recipe is adapted from Allrecipe’s Four Cheese Margherita Pizza. The four cheeses are fontina, feta, Parmesan and mozzarella. I never seem to have fontina and feta when I make it. I find it works just as well with only mozzarella and Parmesan. Therefore, I’m going to call this recipe Lori’s Two Cheese Margherita Pizza. Now I have a pizza named after me.
The Cast of Characters
However, fresh basil definitely steals the show.
Summary: A simple tomato and basil pizza with mozzarella and Parmesan
3-4 cloves of garlic, chopped
4-5 Roma tomatoes, sliced
1/4 teaspoon kosher salt
1/8 cup olive oil
1 pre-made pizza crust
4 ounces of shredded mozzarella
5-6 fresh basil leaves
1/4 cup grated Parmesan cheese
Follow the directions on Allrecipes for Four Cheese Margherita Pizza, except omit the fontina and feta cheeses.
- Take time to marinate. The longer you can marinate the tomatoes in the garlic and olive oil, the more pronounced the flavors will be.
- Use fresh tomatoes and basil. Fresh tomatoes and basil work best. The freshness of the flavors will really come through.
- Practice knife safety. When cutting your tomatoes, use a serrated knife. I learned this lesson the hard way. Every time I cut my fingers while slicing tomatoes, I was using a smooth-edge paring knife. A serrated knife works much better because it is less likely to slip while slicing.
Baking time (duration): 10 minutes
Number of servings (yield): 8
Meal type: supper