Pizza margarita

Pizza margarita

By
From
From Pasta to Pancakes
Makes
4
Photographer
Claire Peters

This is very simple and made with just tomato and cheese. The secret is to use a lot of cheese so that when you take a bite, you end up with cheese strings everywhere. If you don’t have four baking trays, you can always flip over some roasting trays and use them instead (see step 2).

Ingredients

Quantity Ingredient
4 pizza bases
8 tablespoons Basic tomato sauce for pizza
350g mozzarella, sliced thinly
500g cheddar cheese, grated
4 teaspoons dried oregano, (optional)

Method

  1. Preheat the oven to 200°C. Put the pizza bases on baking trays and spread each one with 2 tablespoons of the gorgeous tomato sauce.
  2. Place 3–4 slices of mozzarella on each pizza.
  3. Then scatter with grated cheese. Season well and if you have it, sprinkle a teaspoon of dried oregano over each pizza.
  4. Put the pizzas in the hot oven for 15–20 minutes. You want the pizza base to be golden and crispy, and the cheese should be a little crispy too.

Optional extras:

  • The list is endless! You could add some ham to the pizza topping, or some pepperoni, mushrooms, black olives, peppers, anchovies…

Serving suggestions:

  • Having taken it out of the oven, I would serve this with a drizzle of olive oil and maybe a few torn up basil leaves for extra colour and flavour.

Leftovers:

  • I hate reheated pizza as it goes all soggy; however, it’s a great snack eaten cold, so leave it in the fridge and eat it for lunch the next day.
Tags:
student cooking
easy
healthy
budget
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