We were captivated by Ravello’s breathtaking panoramic views and laid-back lifestyle, but the food indeed won us over. Dining is a highlight of this town, with delicious flavors and a sophisticated yet comfortable ambiance that lasts from the beginning to the end of the meal. Here is how to prepare the most delicious margarita pizza.
Margarita Pizza Recipe
It’s sacrilegious to compare the quality of pizza in Italy to most local restaurants in the U.S., and hard to go back to ordering the standard pepperoni pie after a trip to Ravello. So when you’re longing for a taste of the Amalfi Coast at home, make this treat at home but be sure to splurge on the best mozzarella you can find.
Yield: 4 servings
Ingredients
1 1/4 oz package of active dry yeast
extra-virgin olive oil
1 teaspoon sugar
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
2 cups crushed tomatoes
1 lb fresh mozzarella, cut into 1/4-inch thick slices
8 large basil leaves, torn into small pieces
Directions
Add yeast, sugar, and 1 cup warm water in a large bowl and mix well. Add flour and salt, and mix. When the dough becomes too difficult to combine with a spoon, dump it onto a clean surface and knead until smooth, about 6 minutes. Lightly oil a medium bowl and add the dough. Cover with Saran and set aside for an hour while the dough rises. Divide dough in half and place in two oiled bowls. Cover with Saran again and set aside for another hour. If you aren’t using the dough immediately, wrap it with Saran and refrigerate (up to 1 day), or place it into a plastic bag and freeze.
Otherwise, preheat the oven to 425˚F. Lightly brush two pizza pans with oil and roll out the dough. Spread tomato sauce on top of the dough, evenly distribute mozzarella and basil, and season both pies with salt. Place in oven and bake until crust is golden brown and cheese is bubbly about 12 to 15 minutes. Remove from oven, cut into slices, and serve warm.
