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The most delicious pizza margarita. Classical Pizza Margarita

05.06.2015

Classical Pizza Margarita- This is the basis of almost any Italian pizza, which we have ever ate. The history of the Pizza Margarita is quite interesting, she received its name in honor of the lover of delicious pizza - the wife of the Italian king Umberto I, which was named Margarita Savoy. Now the Italian pizza of Margarita is preparing at every step, in every corner of the world, and the composition fast Pizza Minimized: yeast dough, tomato sauce and mozzarella cheese. By the way, this vegetarian pizza is very nutritious, and its caloric content is quite high, so it can serve as a great breakfast or lunch. And now I will immerse you in the wonderful world of pizza and tell how to cook pizza Margarita. So pizza is a recipe.

Ingredients

  • - for pizza - 0.5 masses prepared by the recipe below
  • - for pizza - 7-8 tbsp (reference to the recipe too below)
  • - 1 beam
  • - Mozarella - 200 gr
  • - 2 tbsp

Cooking method

Cooking the pizza of Margarita, the recipe of which I will describe below, will not take a large amount of time. At home is prepared very easily. Many people once wondered how to make pizza Margarita or where to find a pizza recipe, which is suitable for cooking at home. Of course, the delivery of pizza in the modern world works around the clock and order the pizza of Margarita is not much labor, but the homemade pizza still turns out much more tastier than in many network pizzerias, if you observe all the subtleties of cooking. Therefore, today we are preparing the pizza of Margarita.

First of all you should cook delicious dough. Classical Margarita - yeast pizza and has very thin dough. Prepare yeast dough for pizza can be software. it great recipe simple dough For Pizza, Margarita, which I learned from Jamie Oliver. The tasty dough is suitable, quickly cooking tomato sauce for Pizza Margarita by.
When the thin dough comes to the desired condition and size, turn on the oven to the full power (usually it is 250 degrees) to warm up. The pizza in the oven will turn out to be delicious if the tray is also warm too much. While the process of heating, roll off fast dough For pizza in a thin round pellet thickness somewhere 0.5 cm or less, if it turns out. Do not forget to sprinkle the work surface and rolling the flour to the dough.
Give a baking sheet from the oven, sprinkle it with flour and gently shift the cake from yeast dough right on him. The main thing is that the circle is right away right away, because due to the high temperature, the dough will quickly begin to be baked and it will be hard to dissolve it. Abundantly lubricate the circle from the dough tomato sauce For Pizza Margarita. Leaving an unaffected small Cint (no need to wrap it).
Unlock over the surface of the sauce broken slices of mozzarella cheese. Cheese for pizza, which is used in almost all recipes is Mozarella. You can also use another, cheaper cheese, however, the taste will also be very different.
Top of tomato sauce decay the basil leaves.
We put a baking sheet in the oven and prepare pizza Margarita about 5 minutes before the twisted state of the test. I can't call the exact time of preparation, because the ovens differ very much from each other, so in one it can be ready after 3 minutes, and in the other - after 10. Follow the state of the pizza and take out at the right moment. Since my recipe for Pizza Margarita with a photo, then, I think, track the desired condition you can clearly and without problems.
Give the finished margarita pizza from the oven, water olive oil And feed to the table. Or fill the fillings for pizza, which I will tell very soon.
By the way, if Mozarella cheese rub on the grater, then the homemade pizza will look like the photo below.

Classic Margarita Pizza. Brief recipe

  1. Preparing yeast dough for pizza software.
  2. We prepare tomato sauce for pizza software.
  3. Turn on the oven to the maximum power of 250 degrees. Leave to warm together with the opposite.
  4. Roll over the round cake with a thickness of 0.5 cm, sprinkled with flour working surface and rope.
  5. We take out the heated baking sheet and gently shift the circle from the dough for pizza on the baking sheet, sprinkled with flour.
  6. Lubricate the dough for pizza tomato sauce.
  7. Put the slices of mozzarella cheese slices from above.
  8. Unlock basil leaves.
  9. We put a baking sheet with a pizza in the oven and bake to a slightly twisted test state of approximately 5 minutes.
  10. Give the finished delicious pizza to margarita from the oven, we water olive oil and eat immediately.

Now you know how to make Italian pizza Margarita, the composition of which you are reliably known, because when ordering pizza to the house, do not know what to wait: a cold dish, tasteless cheese or 2.5 hours of downtime. Using margarita at the base, you can cook, and. Enjoy your food!

5 stars (s) - on the basis of 7 Feedback (s)

"I was blinded from what was" - basic recipe homemade Pizza. No wonder this dish called "food of the poor." Open the refrigerator, collect the remnants of everything that was lying - pieces boiled meat, sausages, sausages, cheese - here and the filling for pizza is ready. And for the dough, only yeast, flour, salt and water are needed.

Pizza "Margarita" - a separate story. In the recipe of this pizza you can not mix everything in a row. The real Italian pizza on a thin crunchy test should not contain any other ingredients, except for ripe tomatoes, Mozarella cheese and greens (basil is used in authentic recipes). I give you step-by-step recipe with the photo, follow him and tasty pizza "Mozarella" will soon please you and your loved ones!

Ingredients:

For dough:

  • Dry yeast - 2 ppm
  • Sugar - 1 tbsp. l.
  • Warm water - 250 g
  • Salt - chipotch
  • Olive oil - 1 tbsp.
  • Flour - about 3 glasses (it can go more or less depending on the density of flour)

For filling:

  • Tomato sauce - 4 tbsp. l.
  • Tomatoes - 2-3 pieces (depending on the size of the future pizza)
  • Cheese "Mozarella" - 200 g

Pizza "Margarita" (if I keep in mind the Italian classic recipe) is:

  • slim crispy dough without eggs, butter and other drums. Only such a dough from water / flour / salt can be the perfect base for juicy filling.
  • many Mozarella cheese
  • fresh ripe tomatoes or tomato sauce
  • green basil and oregano. No bows!

How to cook

We start with dishes. Dry yeast (2 ppm) Pour into a small container, pour 100 ml of warm water (not hot), add 1 tbsp. l. Sugar, mix. We put the pole into a warm place for 10-15 minutes. This time you need yeast as a push. Thus, we check whether we have quality yeast, whether they will be able to continue to perform their work on the rise of the test.

In the photo you can see a foam yeast hat on a plate, which tells us that everything goes according to plan, we can continue the kneading test.

Pour yeast pole into a biggest bowl. Pour salt, add the remaining water (150 ml).

Now sift flour into the dough (can leave up to 3 glasses of flour). The dough should be a bit sticky, but rather elastic for rolling.

When you interfere with about two glasses, stop. You need to give the test a little to stand up to flour as it should be in a liquid so that its gluten is sweeping. In this case, the dough will be convenient for rolling, will not rush, despite its tenderness and softness. Only after the dough it has 5-10 minutes, oil can be added. If adding it immediately, oil particles will not give the starch flour to rush, and the dough will get worse.

Add 1 tbsp. l. vegetable oil (You can use both olive and sunflower, corn). Mix.

Now we see the rest of the flour and start to mix with your hands. We seek the dough looks smooth. Do not hurry to add all the flour at once, even if you feel that the dough sticks to the hands. Take care, after 6-8 minutes of mixing the dough will become smooth and homogeneous. The links between the pieces of flour and liquids become stronger with each minute, the dough changes its structure and becomes obedient. This is the very case when the time works wonders.

Yeast dough should stand in heat for 30 minutes in order to climb. I will share the way I use \u003d) warming the oven for 10 minutes at a temperature of 50 ° C, turn off, put the dough covering the dough covered with a wet towel. Small temperature and high humidity create the necessary conditions for a good lifting of yeast dough. In addition, the wet towel allows the top layer of the test not to be covered with a crust (i.e. it is not totted).

The increased dough at least two times lay on a cutting board or silicone rug, rolling the thin root. This amount of the dough is enough for three pizza with a diameter of 24 cm.

For the Pizza "Margarita" you need to roll the dough very thin (2-4 mm). In the finished form, the dough should be crispy. In order to get a smooth circle, you can attach to an appearance to a plate and trim the sharp knife. It is convenient to roll out the pizza on the parchment sheet to bake on it.

The dough is ideal for tolstoy pizza to Russian manner. Rolled the cessing with a cake of 0.8 mm-1 cm - and a cool pizza-pie will be obtained with a lush ball and a juicy stuffing.

Where do child trimming?

You can turn out excellent buns with sugar. Roll the dough remnants, lubricate butterSprinkle with sugar and tighten in the form of tubes. Along the workpiece, make a slot and remove it inside out. It turns out a pretty rose that needs to be sprinkled with sugar and bake. Before sending it in the oven, lubricate the surface of the buns of the yolk, stirred with two spoons of milk.

Test trim will be useful to make delicious.

Tomato sauce for Pizza "Margarita"

Lubricate the cake of the test tomato sauce. You can cook it yourself or use ready

You will need 3-4 ripe medium-sized tomatoes. Throw the fruit boiling water and free from the skin. Put the pulp in the saucepan, add the crushed clove of garlic and sake 20-30 minutes, sometimes stirring, until thickening. IN ready sauce You can add your favorite spices. I like how "sounds" in Pizza Oregano.

If you use the finished sauce, choose with herbs, after. You can put into the case of sweet ketchup.

Now laying the rings of tomatoes on the surface, sprinkle the "Mozarella" cheese. In the photo I have one layer of cheese. Such a number of one pizza should be 3 times more. You can use a soft brittle cheese in combination with solid, but the real Pizza "Margarita" is prepared only with Mozarella.

Mozzarella cheese melts for a very long time in hot ovenWhat goes to our hand \u003d). And the dough, and the vegetables have time to get ready until the cheese boiled.

In a well-warmed oven we send pizza for 15-20 minutes at 200 ° C.

Bon Appetit!

The history of the origin of the pizza "Margarita"

Once the Italian queen Margarita Savoy wanted to taste the pizza that the poor people eat. The owner of the Neapolitan Pizzeria Rafaello Esposito prepared for its high three options, two pizza are traditional, and the third is the author. The improvised consisted of red ripe tomatoes, laid out around the circle, white Mozarella cheese and a green basilica. These three colors repeated the colors of the National Flag of Italy, and it was this pizza who liked the queen most.

I will be glad to your responses to the recipe! Tell me, what pizza love in your family, which fasteners are most often using. If you have a photo of a cooked pizza on this test, attach to the comment, I will be very nice. If you post the photo in Instagram, specify #pirgeevo or # Piegeaevo tag. Thank you!

Many know that the Pizza "Margarita" is one of the most famous Italian traditional dishespopular both in Europe and around the world. However, not everyone knows what the legend about the origin of this pizza.

It is believed that shortly after the unification of Italy in 1861, the King Umberto I and the Queen of Margarita visited Naples. During his stay in this city, the queen is tired french cuisinewhich was standard throughout Europe at the time. She asked the local cooks to prepare her any specific, Italian.

The local chef Raffaele Esposito, who worked in Brandi's pizzeria, came up with a special pizza with Mozzarella buffalo milk, tomato sauce and basil. The queen liked this dish, so the pizza was named after her.

The chef Esposito was very original because it simply used ingredients that correspond to the colors of the Italian flag. Even in our time, "Margarita" is a symbol of Italian nationalism and the object of cultural pride.

To this day, many conservative experts from cooking believe that the only real pizza is "Margarita". In fact, it can be called one of the three classic neapolitan pizzas with the assessment of STG. This means that the creation of this Margherita has standard rules and methods. Italian classic recipe Pizza "Margarita" is complied to the present.

How is this dish preparing?

Of course, B. original variant Pizza baked in a stone furnace, currently applied modern furnaces and wind cabinets. But you can still cook the "Margarita" pizza prescription at home.

What do you need for this?

In order to prepare this dish, you will need the following:

For dough:

  • 1 bag of active dry yeast;
  • 2 glasses of warm water;
  • half a spoon of tea sugar;
  • 4 glasses of universal flour, plus more for rolling;
  • 2.5 spoons of tea kosher salts;
  • extra virgin olive oil.

For filling:

  • 400 grams of purified whole tomatoes;
  • 1/2 spoons of tea dried oregano;
  • 1/4 cup plus 1 spoon Dining oil extra-virgin oil; Large sea salt and freshly ground pepper;
  • 1 kg of mozzarella cheese from buffalo milk, thinly sliced;
  • 32 large basil sheet, manually torn to pieces.

How to do it?

Italian classic pizza recipe "Margarita" (photo of dishes, see the review) Next. In a big bowl, mix the yeast with a half cup of warm water and sugar, let it stand until the foam rises, about 5 minutes. Add the remaining half a glass of warm water, 4 cups of flour and kosher salt, and mix before education soft dough. Put it on a well-graced work surface and knead the flour as needed until silk, but soft dough appears.

Use a wooden shovel to better knead the dough. Transfer it to a slightly lubricated oil bowl and lubricate with olive oil from above. Cover the plastic film and cool for the night or for up to 3 days. Further, according to the classic recipe of the Pizza "Margarita", you need to do the following.

How to prepare pizza?

Transfer the dough to the flour surface. Datty it and divide into 4 parts. Form each part into the ball. Wipe each ball with oil and move to the tray. Cover them with plastic wrap and leave to climb the place free from drafts for 1 hour.

Meanwhile, install the pizza tray in the oven, warm up the last up to 260 degrees. Heat the tray in it for 45 minutes. Skip tomatoes through a meat grinder or grind them in the kitchen process. They must be crushed, but not confused in a small puree. Mix the resulting mass with oregano and one tablespoon of olive oil, season with salt and pepper. These are actions, without which it is impossible to do this, it is according to the classic recipe, "Margarita" pizza.

How to bake "Margarita"?

On a slightly graspted flour surface, roll one ball from the dough in a round cake (with a diameter of about 30 cm). Spread a quarter of the cooked tomato mass along its surface, leaving free edges by about 2.5 cm. Then distribute a quarterly quench cheese evenly, then pick one spoon with one spoon. Season the sea salt and pepper and put the pizza on the tray. Bake until the bottom will not be twisted, and the cheese does not melt. It will take approximately 8 minutes. Sprinkle the finished pizza for the fourth part of the basil and let it stand for 3 minutes before serving on the table.

These actions involve the classic Pizza recipe "Margarita". Repeat all the steps with the remaining test and stuffing.

Other-grain flour option

As you can see, the dough in the classic recipe for Pizza "Margarita" is made from white flour. But it is quite possible to diversify the composition of the dish and use flour from whole wheat grains. Many will seem strange, but pellet from whole grain flour It should not look like cardboard. If you cook it right, you can make the pizza "Margarita" more useful and less calorie.

It is best to prepare this dough the day before you bake pizza so that it will suffice. In addition, the fragrance is always enhanced with a longer fermentation time. Next, you can prepare the Pizza "Margarita" according to the classic recipe indicated above. All you will need:

  • 5 glasses Clesernova wheat flour;
  • 1 ¾ spoons of tea salts;
  • 2 spoons of olive oils;
  • 2 spoons of tea sugar;
  • 1 spoon Tea yeast instant action (active dry);
  • 1¾ Stakana cold water Plus 2 tablespoons;
  • 1 spoon dining room corn flour.

How to make wholegrain dough?

Large metal spoon, mix all the ingredients in the deep bowl until complete combination. Then mix all the low speed mixer for approximately 4 minutes, or until it turns out to form a ball. Give the test to relax 5 minutes, then mix again on medium speed 2 minutes. If it turns out too soft and sticky, add some flour.

Transfer the dough to the desktop, wipe the flour to absorb the surface moisture, then roll into the ball. Place in a bowl, lubricated with olive oil, and cover the plastic film. Let him rise at room temperature For one and a half, then remove, roll out into the ball and return to the bowl, cover the cover and cooled for at least 2 hours.

Option with multiple cheeses

As can be understood from the above, the composition of the Pizza "Margarita" - according to the classical recipe - includes tomatoes, basil and mozzarella cheese. But, in addition to the original antique version, there have been a lot of complemented versions, which are not worse than in taste. Cooks often go to experiments and combine the composition of several dishes in one. So the Pizza "Margarita" appeared with four cheeses. This is a pretty interesting version of Italian classics. Prepare it easily, but it turns out such a pizza is very tasty!

For this interesting version of the dish you will need:

  • 1/4 glasses of olive oil;
  • 1 spoon of the dining room of crushed garlic;
  • 1/2 Spoon tea sea salt;
  • 8 medium tomatoes chopped;
  • 2 (with a diameter of 25 cm) pre-baked pizza pellets;
  • 250 grams of mozzarella chopped cheese;
  • 150 grams of chopped fox cheese;
  • 10 fresh basil leaves, washed and dry;
  • full table of fresh parmesan cheese - grated;
  • full packagered feta cheese.

How to cook the pizza "Margarita" with four cheeses?

Mix olive oil, garlic and salt, combine with finely chopped tomatoes (without a side) and let stand for 15 minutes. Heat the oven to 200 degrees C.

Lubricate each base for pizza tomato mass uniformly. Sprinkle evenly with mozzarella cheeses and fontina. Position the residues of the tomato mass from above, then sprinkle with chopped basil, parmesan and feta cheese. Bake in a pre-dried oven until the cheese becomes bubble and golden brown. It will take approximately 10 minutes.

Margarita is the most popular Italian pizza. It was such a pizza who eaten the main character in the movie "Eat, Pray, Love." This Italian Pizza Recipe assumes the use of fleshy ripe tomatoes, fragrant green basilica and a gentle of Mozarella's degree cheese. Tomato sauce covered by a smooth layer of crunchy and at the same time aerial dough With an appetizing golden crust - what can be tastier? Despite the minimum of the products used, the pizza turns out simply magic. It is such that, Italian pizza with the beautiful female name "Margarita" I offer to prepare at home. The process is completely not laborious, and all components are simple and accessible. The only exception is italian flour For pizza. In the present Italian recipe, the flour of coarse grinding grade "0" is used. Since the flour of this species is processed from the outer layer of wheat grain, it has a darker color and a rough texture. Many pitsiolo use this flour or mix it with other varieties for cooking the base of pizza.
Among the abundance of pizza recipes, it was Margarita who has deserved nationwide love. It is considered one of the characters of Italy and is named after the wife of Emperor Umberto I. The combination of products in it is considered perfect, and externally received the colors of the Italian flag: green, white and red.

Cooking time: 2 hours 30 minutes.

Two medium pizza leaves from the given set of ingredients.

Ingredients:

for dough:

  • 0.5 Art. (100 ml) warm water with a temperature of about 40 degrees;
  • 0.5 Article. Sahara without a slide;
  • 1.5 ppm dry high-speed yeast;
  • 1 tbsp. olive oil;
  • 0.5 ppm salts;
  • 1.5-2 tbsp. (150-200 g) Coarse flour.

for filling:

  • 400 g of Mozarella cheese;
  • 150 g of cherry tomatoes;
  • 250 g of tomato sauce.

for tomato sauce:

  • 500 g tomatoes in own juice;
  • 1 tbsp. first press olive oil;
  • 0.5 ppm oregano;
  • 0.5 ppm dried basil;
  • 1 tsp. Salt without a slide (if tomatoes are not salty);
  • pinching sugar;
  • 2-3 cloves of garlic.

1. Let's start cooking pizza with the fact that they knead the dough. We will do it on yeast and for this we need to make a layer. Yeasts mix with sugar and water. Let's leave the mixture half an hour in a warm place and wait for the formation of "Caps", as shown in the photo. In more detail how to prepare fast yeast dough for pizza, see the link.

2. In a ready-made pole, add the specified amount of flour. If it is not possible to get a flour of coarse grinding, we use the one that is.

3. We start to wash the dough with a spoon.

4. The dough is quite quickly going on a spoon and begins to lag behind the walls of the dishes.

5. Swim in the dough some vegetable oil and add a pinch of salt. It is best that oil it was olive. Sunflower refined oil can be used, however, the pizza will not succeed in Italian. Nevertheless, the taste of an attitude oil will not spoil. The latter is added to ensure that the dough is more elastic. It is more convenient to deal with it, and the ruptures formed when the splitter can be solen easily and imperceptibly.

6. We begin to knead the dough with your hands. We pat it, pull, press up until it is easy to lag behind the walls of the dishes. Ride the dough into the ball. Some time I wash your dough with your hands. Cover and leave for 2 hours in a warm place so that it approaches and has increased in volume.

7. Meanwhile, we prepare pizza sauce. About how to cook tomato sauce as in pizzeria, see. We will need tomatoes in our own juice. They need to be dialed or use the blender. Sauce can be prepared from fresh fleshy tomatoes, but such a sauce requires a little longer for staying on fire. Fresh tomatoes also need to smoke well.

8. Add spices and oil to tomato sauce. Do not forget to spill it a little.

9. Again, put the sauce with spices on fire so that it is a little boil. When the mass thickens a little - remove it from the fire. We add squeezed garlic and mix.

10. We mix all the blender to ready dish No lumps came across. Then, if desired, we carry the sauce through the sieve.

11. While we were engaged in sauce, the dough for pizza was already suitable.

12. Put it on the table and separate exactly half. Once again a little more than this part.

13. Ride the dough on the table. The thickness of the resulting sheet can up to 1 cm (note that the dough is still very raised). Italians engaged in cooking pizza professionally, stretch the dough with hands in a circle, slightly throwing it up.

14. We put the dough on the baking sheet, carrying a rolled circle on the horse. The baking sheet is better to pre-eliminate parchment, however, be very careful when you need to get a pizza from the furnace. Parchment can easily move from the tilt back. But using the parchment, you will avoid a long wash and burning during baking. I am sprinkling the bastard of flour in the old way. Slightly rolling the dough with a small rolling pin. We give the test a little go warm until we do filling.

15. We apply Cherry and cheese tomatoes. Promotion and give to dry the lens of the basil.

16. Lubricate the dough layer with sauce. The layer should be dense and even, provided that we have a thick sauce. Then the pizza of Margarita on Italian classical recipe will be greater and tastier.

17. Squeeze the Basilica leaflet on the sauce.

18. We cover the entire basil of mozzarella slices. The more cheese, the more tastier there will be a pizza. True, if the cheese is too much - he strokes with an attachment on the baking sheet. Cherry tomatoes are latter. Fill them with those places where cheese did not get. Put the cherry rugs, inverted the cut, then the baked tomato does not follow the pizza and will have a pleasant sweet taste.

19. We bake the classic Italian pizza on the recipe at the maximum temperature of your oven. I have a maximum temperature of 240 ° C, for complete readiness you need 15 minutes. The higher the temperature will be, the better. With 200 degrees, pizza bakes in 20 minutes. The dough will quickly rise and increase in size, and the rest of our products are ready.

20. That's so beautiful and delicious gets pizza Margarita! Italian recipe Classic can be easily adapted to their taste preferences, adding other components to pizza. Cut and enjoy tender tasteuntil the pizza cooled. Bon Appetit!

P.S. Depending on how to roll the root, pizza can be on a thick or thin dough.

This Italian Pizza Margarita is one of the most beloved and popular dishes. italian cuisine. The composition of the ingredients for this recipe is extremely simple. For the filling we will need fresh tomato, Mozarella cheese and fresh green basil. Since today we will prepare a classic Pizza recipe for Margarita, then tomato sauce for her we will prepare yourself to get the maximum taste and fragrance.

If you love pizza with sides, wrap the edges of the test around the perimeter before you lay out the filling. You can prepare the dough for pizza to the prescription below, and you can, for example, about which I told you earlier.

Ingredients for dough:

  • 125 ml of water
  • 11 g dry yeast
  • 0.5 h. L. Sahara
  • 200-250 g of wheat flour
  • 1 tsp. shallow salt
  • 1 tbsp. l. olive oil

Ingredients for filling:

  • 1 Fresh tomato
  • 150 g Mozarella
  • 1-2 Twigs of Fresh Green Basilica

Ingredients for sauce:

  • 1 Patched onion
  • 2-3 cloves garlic
  • 2 tbsp. l. olive oil
  • 2 tbsp. l. Tomato paste
  • 0.5 h. L. Sauce Chile
  • 0.5 h. L. Dried Basilica
  • salt to taste

Margarita Pizza: How to Prepare Dough, Sauce and Stuffing

First of all, we prepare the dough. In a separate dish, connect dry yeast, sugar and warm water. We mix the pole and leave it for 5-10 minutes so that the yeast is activated.

In deep dishes, we ask 200 g of flour, add a teaspoon of shallow salt. Mixing the ingredients, we will make a small recess in the center. Will in him opar.

By connecting the ingredients, we will wash the dough for 5 minutes so that it becomes homogeneous and elastic. If necessary, add some more flour. Then add olive oil and continue to wash the dough for the pizza of margarita, while all the oil does not fully intervene.

The finished dough with a dry towel and leave in a warm place for 30 minutes so that it is interfered with and fit.

After half an hour, the dough should increase in the amount of several times.

In the meantime, you will prepare a sauce for Pizza Margarita. Purified onions and cloves of garlic are finely ordained. We post them on the pan with a preheated olive oil and, stirring, we will fry until a golden shade.

Then add to the fried vegetables tomato paste and chili sauce. Space the ingredients and protect them with dried basil.

Mixing the ingredients that swept the tomato sauce on slow heat for 5 minutes. If the sauce turned out to be too thick, add some water to it.

When the dough is suitable, once again let's notify with his hands and rolling into a circle of 3-5 mm thick.

Brushing the base of pizza tomato sauce, leaving boat free.

Observing the recipe for the Pizza Margarita in the oven, on top of the sauce evenly distribute pieces of mozzarella.