Making this pizza takes a few hours. Making this pizza will further heat up your house this summer. Making this pizza will create a plume of chickpea flour in your kitchen. Making this pizza will test your patience as its aromatic smoke finger seeps ever so quietly out of the oven while baking, making you drool all over your shirt. Yep, you’ll have to get changed before dinner.
Whatever heartache and hassle this pizza brings, it’s absurdly delicious which more than makes up for its faults––though rushing to eat a slice immediately out of the oven is not recommended as you’ll burn the roof of your mouth. And yet, it’s almost worth not being able to taste anything else for the next few days while nursing your wound because you remember this pizza, your first bite together, that taste, crunch, tomato insanity. This pizza is everything you’ve ever wanted in a pizza and more.
If you’re new to pizza margherita, allow me to introduce you guys: pizza margherita, reader, reader, pizza margherita. You do make a very cute couple, I must say. Your eyes and the pizza’s chiselled jaw? Quite striking, truly.
It’s not wrong to be turned on by this pizza. I’ll admit that I am.
Even so, we all know looks aren’t everything, so you should probably get to know each other a bit better before things get serious.
Pizza margherita is the classic, ultimate, only-pizza-you-ever-really-need-to-eat-again pizza. Originating in Naples, Italy, it’s known as the be-all and end-all of neapolitan pizza (pizza napoletana). Tomato sauce, mozzarella, and fresh basil mirror the colours of the Italian flag for a genuine bite of The Boot. Customarily, toppings are to be kept to a minimum, but I really do love extra tomato (sauce and fresh, ideally) on my pizza margherita. If you’re a traditionalist or true Italian mama, use just a whisper of the tomato sauce and one fresh tomato instead of two––but I’m Danish, so more tomato, please.
If you buy your pizza dough already made (I’ve seen this in Whole Foods and some larger grocery stores) then by golly, all you have to do is roll, top, bake, and slice.
I really hope you guys get along, I mean, just look at it? If you can resist the charm of milky melted mozzarella, crispy crust, juicy tomato, and floral fresh basil, I think you should check if you still have a pulse.
- ½ cup warm water
- 1 tablespoon plus 1 teaspoon quick active yeast
- 1 tablespoon sugar
- 2 to 3 cups brown rice flour
- 1¼ cups chickpea flour, plus more for rolling
- 1 teaspoon sea salt
- 1 teaspoon xanthan gum
- 1 cup fresh water
- 1 tablespoon extra-virgin olive oil, plus extra for bowl
- In a medium bowl, combine warm water, yeast, and sugar. Proof for 15 minutes until foamy.
- In a large bowl, combine 2 cups brown rice flour, chickpea flour, salt, and xanthan gum. Mix in proofed yeast mixture, fresh water, and oil; stir until combined (dough is very sticky, so I recommend using your hands to gently knead). If it's too wet, add more brown rice flour until dough firms up.
- Grease a large bowl with oil; add dough, rolling around to coat in oil. Cover with a kitchen towel and leave at room temperature for 3 hours. Use immediately or tightly cover and refrigerate for up to 2 days, bringing to room temperature before rolling.
- Add a dusting of chickpea flour to a large rimmed baking sheet and rolling prin. Roll dough using a floured rolling pin, stopping to coat with more flour as required, to form a large rectangle about ¼-inch in thickness.
- Dough is now ready for use in your recipe; bake according to recipe's instructions (see recipe below).
- 1 recipe unbaked Gluten-Free Pizza Dough (recipe above) or unbaked pizza dough of choice
- 1 (5.5 ounce) can tomato paste
- ⅓ cup water
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1 tablespoon red wine vinegar
- ½ teaspoon oregano
- ½ teaspoon dried garlic powder (not garlic salt)
- ½ teaspoon sea salt
- 2 large field tomatoes, thinly sliced
- 6 to 8 ounces fresh mozzarella, sliced or torn
- 1 bunch basil, stems removed, leaves left whole
- Preheat oven to 450ºF.
- In a medium bowl, combine tomato paste, water, oil, vinegar, oregano, garlic powder, salt, and pepper. Spread evenly over prepared rolled dough (as above), leaving ½-inch gap for crust. Top evenly with tomato slices, followed by mozzarella and basil leaves. Bake for 15 to 25 minutes (depending on size of pizza), until bottom is crispy and cheese has browned. Slice and enjoy.