Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
Pizza alla Margherita Contemporanea


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Pizza Margherita with Fresh Tomatoes and Sliced... this recipe: Print
Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
Pizza alla Margherita Contemporanea
cookbook: Lidia's Italian-American Kitchen
main ingredients: tomato
recipe
user comments (0)
Share:

serves: 4, 12-inch pizzas

In the cantine or kitchens of Naples, you're likely to see, hanging from strings, clusters of pomodorini (cherry tomatoes) put there at summer's end to preserve their flavor for the cold winter months ahead. Because of their dry texture, these pomodorini are ideal for topping pizzas. If you'd like to approximate the texture and taste of cantina-dried pomodorini, cut ripe cherry tomatoes in half, arrange them , cut side down, on a baking sheet, and dry them overnight in the oven with only the pilot light lit.
 

Ingredients

pizza dough
3 tablespoons extra-virgin olive oil
coarse cornmeal
2 large ripe tomatoes, cored and sliced 1/4-inch thick
¾ pound fresh mozzarella, sliced 1/4-inch thick
salt
20 fresh basil leaves, cut into very thin strips

Directions

Prepare the pizza dough, dividing into four portions after the first rising. When the dough has risen for the second time, place the oven rack in the lowest position, center a pizza stone on it, and preheat the oven to 475 degrees. Roll or stretch each dough ball out to a 12-inch circle about 1/4 inch thick with a slightly thicker border around the edge. Brush each circle lightly with some of the olive oil. Working with one circle of dough at a time, sprinkle a pizza peel or flat baking sheet generously with the cornmeal. Place the dough on top and arrange alternating slices of tomato and mozzarella to cover the dough, leaving a thin border around the edge. Sprinkle the pizza lightly with salt and scatter some of the basil over it. Drizzle a little of the remaining olive oil over the cheese. Bake until the bottom is lightly brown.

Lidia's Italian American Kitchen

One of Lidia's most personal and instructive cookbooks, "Lidia’s Italian-American Kitchen", focuses on Lidia’s own experience in America, and her connection in Italian-American cuisine. It is the story of how Italian-American cooking is a cuisine born of adaptation and necessity, created by new immigrants who tried to recreate the flavors of their homeland using whatever American ingredients they had access to.

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!