Pizza Margherita

Ingredients

While the original Italian Pizza Margherita is known for its simplicity, the French adaptation adds a few unique elements. The crust is thinner and lighter, resembling a classic French baguette. Additionally, French herbs like thyme and tarragon are incorporated to enhance the flavors. Finally, a sprinkle of Gruyère cheese adds a distinct French touch to this beloved dish. 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 (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried tarragon 1 teaspoon (5g) dried tarragon
• 1 cup (100g) shredded Gruyère cheese 1 cup (100g) shredded Gruyère cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). Punch down the dough and roll it out into a thin circle or rectangle, depending on your preference.
4. 4.
   In a small bowl, mix together the tomato sauce, minced garlic, dried thyme, and dried tarragon. Spread the sauce evenly over the pizza dough.
5. 5.
   Sprinkle the shredded Gruyère cheese over the sauce. Season with salt and pepper to taste.
6. 6.
   Transfer the pizza to a baking sheet or pizza stone and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. 7.
   Remove from the oven and garnish with fresh basil leaves. Slice and serve hot.

Treat your ingredients with care...

• Flour — Use all-purpose flour for a light and crispy crust.
• Gruyère cheese — Opt for a high-quality Gruyère cheese for its distinct flavor and melting properties.
• Fresh basil leaves — Add the basil leaves just before serving to preserve their vibrant color and aroma.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone before placing the dough on it.
• Experiment with different French cheeses like Comté or Emmental for a unique flavor profile.
• Add thinly sliced tomatoes or roasted vegetables as additional toppings for extra flavor and texture.
• Serve the Pizza Margherita with a side of mixed greens dressed in a light vinaigrette for a refreshing accompaniment.
• If you prefer a more pronounced garlic flavor, sauté the minced garlic in olive oil before adding it to the tomato sauce.

Serving advice

Serve the French-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 a French-inspired meal.

Presentation advice

To elevate the presentation, garnish the Pizza Margherita with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Arrange the fresh basil leaves on top for a pop of color.