Bosnian-Style Pizza Margherita

Ingredients

While the original Italian Pizza Margherita features a thin crust and traditional Italian ingredients, the Bosnian-style version incorporates a slightly thicker crust and local Bosnian cheese. Additionally, Bosnian herbs and spices are used to enhance the flavors, giving it a distinct taste that reflects the vibrant Bosnian culinary heritage. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (250g) Bosnian white cheese (sirene) 1 cup (250g) Bosnian white cheese (sirene)
• 2 large tomatoes, thinly sliced 2 large tomatoes, thinly sliced
• 1/4 cup (10g) fresh basil leaves 1/4 cup (10g) fresh basil leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 42g (3g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add warm water and olive oil. Mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Preheat the oven to 220°C (425°F).
5. 5.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a round shape, about 1/4 inch thick.
6. 6.
   Transfer the dough rounds onto a baking sheet lined with parchment paper.
7. 7.
   Spread minced garlic evenly over the dough rounds, leaving a small border around the edges.
8. 8.
   Arrange the tomato slices on top of the garlic, followed by the Bosnian white cheese.
9. 9.
   Sprinkle dried oregano, salt, and pepper over the cheese.
10. 10.
    Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
11. 11.
    Remove from the oven and garnish with fresh basil leaves.
12. 12.
    Slice and serve hot.

Treat your ingredients with care...

• Bosnian white cheese (sirene) — Make sure to crumble the cheese before using it as a topping to ensure even distribution and melting.

Tips & Tricks

• For a crispier crust, preheat a pizza stone in the oven and bake the pizza directly on the stone.
• Experiment with different Bosnian cheeses, such as Travnik cheese or Livno cheese, for a unique flavor profile.
• Add a drizzle of Bosnian ajvar (red pepper relish) on top of the pizza for an extra burst of flavor.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the pizza before baking.
• Serve the Bosnian-Style Pizza Margherita with a side of Bosnian yogurt (kiselo mlijeko) for a refreshing contrast.

Serving advice

Serve the Bosnian-Style Pizza Margherita hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delightful appetizer for gatherings.

Presentation advice

For an appealing presentation, garnish the pizza with a few fresh basil leaves and a drizzle of olive oil just before serving. The vibrant colors of the tomatoes and basil will make the pizza visually enticing.