Neapolitan Pizza Margherita!!

Who doesn't like a good PIE. I mean a real, yummy, nearly authentic Torta napolentana di margherita! You can make it easy on yourself using flatbreads! This is a real treat - and I am sure whomever you share it with will agree!!

What you need to serve two:
  • One shallot
  • 4.5 oz cherry tomatoes
  • 1/4 oz basil
  • 2 flatbreads
  • 4 oz marinara sauce (store bought is OK)!
  • 6 oz sliced mozzarella fresca (fresh mozzarella - love to pretend I am Italiano!
  • 1 oz shaved parmigiano reggiano
  • Red pepper flake to taste
  • 1/2 oz balsamic vinegar
  • 2 oz baby arugula
  • Olive oil
  • Salt
  • Pepper
Preheat your oven to 400. Prepare a baking sheet with foil (less clean up - YAY!)
Peel and halve the shallot, and slice into thin strips. 
Halve the cherry tomatoes.
Stem the basil - keep the leaves in tact.
Heat olive oil in a non stick pan over medium heat. Add 1 tsp olive oil. Add the sliced shallot to the pan, cook until they're starting to caramelize. Take the pan OFF the burner. 

Put the flat breads directly on the oven rack, and bake maybe 5 minutes - get them slightly crisp.
Take them out of the oven, and place them on the prepared baking sheet.

Spread marinara on the bread. Top with the sliced mozzarella and half of the Parmesan cheese. 
Add halved cherry tomatoes, shallot strips, and red pepper flake (TO TASTE).

Bake until cheese is bubbly - maybe 14 minutes... Remove from oven and LET THEM REST. They're probably tired after all...

Whisk the vinegar and remaining olive oil. Toss in arugula to coat. Season with salt/pepper.

Plate the pizza and top it with the FRESH basil leaves, remaining Parmesan and more red pepper flake (if you like it el' diablo).

You can either top the pizza with the arugula, or serve it on the side. Either way is delizioso!! 


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