The pizza margherita owes its patriotism and name to the queen for whom it was served during her visit to Naples in 1889. Make it the traditional way as below, or replace the tomato with asiago and pecorino romano cheese, or load on some veggies. No matter how you top it, this is how pizza should be!
- Whole-wheat dough
- Extra-virgin olive oil
- Garlic, minced
- Onion flakes
- Parmesan cheese
- 1large tomato, thinly sliced
- Low-fat or part-skim mozzarella cheese, thinly sliced
- Preheat oven to 400 degrees.
- Knead dough to work out any bubbles. Set in a pan greased lightly with olive oil, and press in minced garlic.
- Lay down a base layer of onion flakes, Parmesan, and oregano. Top with tomatoes and mozzarella (neither has to cover every square inch. Just make sure there’s enough for a few tastes in every slice). Scatter basil on top.
- Bake 15 to 20 minutes, until bottom starts to turn a golden brown.