Margherita Pizza with Semi-Dried Tomatoes
A gourmet variation of the classic pizza Margherita, enriched with the intense sweetness of semi-dried tomatoes and creamy mozzarella.
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Wine pairing
A Margherita’s acidity, mozzarella creaminess, and tomato sweetness find balance in light, fruity reds.
Recommended: Chianti Classico DOCG (young) — bright cherry and herbal notes match tomato acidity beautifully.
Alternatives: Barbera d’Alba DOC, Montepulciano d’Abruzzo DOC
Ingredients
- 500 g Mazza 00 Red Type Flour
- 10 g salt
- 7 g dry yeast
- 325 ml water
- 250 g mozzarella
Equipment Needed
Pizza stone or baking tray, Rolling pin
Method
- 1.
Mix flour, salt, and yeast. Gradually add water and oil.
- 2.
Knead until smooth; rest for 1 hour.
- 3.
Roll out dough, top with tomato purée, mozzarella, and semi-dried tomatoes.
- 4.
Bake at 250°C for 12–15 minutes. Garnish with basil.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 2 large pizzas
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