In 1889 a famous Neapolitan pizzamaker, Raffaele Esposito, made a pizza for Queen Margherita, topping it with the colours of the Italian flag, using tomato, basil and mozzarella.
Topping for your Margherita Pizza ( see Pizza Dough Recipes )
300g tinned plum tomatoes
salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, plus extra for drizzling
25g Parmesan, freshly grated
A few basil leaves or some dried oregano
150g mozzarella, roughly chopped
Place the tomatoes in a bowl, crush them slightly with a fork, season and mix well. Spread a little of the tomato evenly over each base – not too much, or the pizzas will be soggy. Drizzle with the olive oil, sprinkle over the Parmesan, add a few basil leaves or sprinkle over some oregano and top with pieces of mozzarella cheese. Place in the oven for 7 minutes (a couple of minutes longer if you prefer your pizza crisp). Remove from the oven, drizzle with some more olive oil and consume immediately.
From Antonio Carluccio