Pizza Margherita with a Latin American Twist

Ingredients

While the original Pizza Margherita features a traditional tomato sauce, this Latin American adaptation incorporates a homemade salsa as the base. The salsa adds a tangy and spicy kick to the pizza, elevating its flavor profile. Additionally, Latin American cheeses like queso fresco or cotija can be used instead of mozzarella for a unique twist. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 1 pizza dough (store-bought or homemade) 1 pizza dough (store-bought or homemade)
• 1 cup (240 ml) salsa 1 cup (240 ml) salsa
• 2 cups (200 g) shredded queso fresco or cotija cheese 2 cups (200 g) shredded queso fresco or cotija cheese
• 1/4 cup (30 g) sliced black olives 1/4 cup (30 g) sliced black olives
• 1/4 cup (30 g) diced red bell pepper 1/4 cup (30 g) diced red bell pepper
• 1/4 cup (30 g) diced green bell pepper 1/4 cup (30 g) diced green bell pepper
• 1/4 cup (30 g) diced red onion 1/4 cup (30 g) diced red onion
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your oven to 220°C (425°F).
2. 2.
   Roll out the pizza dough on a floured surface to your desired thickness.
3. 3.
   Transfer the rolled-out dough to a baking sheet or pizza stone.
4. 4.
   Spread the salsa evenly over the dough, leaving a small border around the edges.
5. 5.
   Sprinkle the shredded queso fresco or cotija cheese over the salsa.
6. 6.
   Scatter the black olives, diced bell peppers, and red onion over the cheese.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let it cool slightly.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Slice and serve hot.

Treat your ingredients with care...

• Salsa — Use a chunky salsa for added texture and flavor.
• Queso fresco or cotija cheese — Crumble the cheese over the pizza for even distribution.
• Black olives — For a briny taste, use Kalamata olives instead.
• Bell peppers — Roast the peppers before dicing for a smoky flavor.
• Cilantro — Add the cilantro leaves after baking to preserve their freshness.

Tips & Tricks

• Experiment with different salsas to find your favorite flavor combination.
• If you prefer a spicier pizza, add sliced jalapenos or a sprinkle of chili flakes.
• Customize the toppings by adding cooked chorizo, grilled corn, or sliced avocado.
• For a crispier crust, preheat a pizza stone in the oven before baking the pizza.
• Leftover pizza can be reheated in a skillet for a crispy bottom.

Serving advice

Serve the Salsa-infused 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. Pair it with a fresh green salad to balance the flavors.

Presentation advice

To enhance the Latin American vibe, garnish the pizza with additional fresh cilantro leaves and a drizzle of lime crema. Serve it on a wooden cutting board or a vibrant platter to make it visually appealing.