Margarita Pizza

Margarita Pizza

There’s something about a classic margarita that’s hard to resist. The simplicity of tomato, cheese and basil really is hard to top.

makes 1 medium pizza
1/2 quantity of Pizza dough
1 can tomatoes (400g/14oz)
1 large brown onion, peeled & halved
75g (3oz) unsalted butter
bocconcini
basil leaves, to serve

1. Place tomato, onion and butter in a small saucepan and bring to a simmer. Cook slowly over a low heat until sauce has thickened and reduced by about half which will take around an hour. Discard onion or reserve for another use.

2. Prepare oven and dough as per pizza base recipe.

3. Spread 2-3 tablespoons sauce over the base of your pizza.

4. Tear bocconcini into chunks and scatter over the base.

5. Bake for 5-10 minutes or until the base is golden and the cheese is just melted.

6. Scatter over basil leaves. Serve hot.

Variations

carnivore – serve with layers of prosciutto or salami.

vegan / dairy-free – skip the cheese and serve with chunks of avocado on top.

healthier – serve with a handful of washed rocket leaves (arugula) on top. See gluten free option as well.

no bocconcini – use other good melting cheese like cheddar or american cheese. Or parmesan.

gluten-free – use GF pizza bases or serve sauce + cheese with GF pasta. OR try these cauliflower pizza bases over from Sarah Wilson.

more substantial – serve with garlic bread.

short on time – use a commercial pizza base and use tomato paste mixed with butter instead of cooking the sauce.

Waste Avoidance Strategy

basil – cover with oil and store in the fridge. Or you can freeze the leaves, they’ll wilt but will still be delicious.

unused dough – can be frozen in balls in plastic bags or pre-rolled into pizzas. Just make sure you use paper or foil between the layers to avoid them sticking together.

tomato sauce – will keep in the fridge for weeks. can be frozen.

bocconcini – doesn’t keep for very long when fresh. Pop in the freezer in the brine.

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