
Recipe
Peruvian-Style Pizza Margherita
Andean Delight: Peruvian-Inspired Pizza Margherita
4.8 out of 5
In the vibrant culinary landscape of Peruvian cuisine, we bring you a unique twist on the classic Italian Pizza Margherita. Infused with the flavors of Peru, this Peruvian-Style Pizza Margherita combines the simplicity of fresh ingredients with the boldness of Peruvian spices. Get ready to embark on a culinary journey that fuses two beloved cuisines into one delicious dish.
Metadata
Preparation time
20 minutes
Cooking time
12-15 minutes
Total time
32-35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free (with gluten-free pizza dough)
Allergens
Wheat (if using regular pizza dough), Dairy (queso fresco)
Not suitable for
Vegan, Dairy-free
Ingredients
While the original Italian Pizza Margherita features traditional Italian ingredients, our Peruvian adaptation incorporates Peruvian spices and flavors to add a distinctive twist. We enhance the pizza with aji amarillo, a Peruvian yellow chili pepper, which adds a subtle heat and vibrant color. Additionally, we substitute traditional mozzarella cheese with queso fresco, a fresh Peruvian cheese, to create a unique flavor profile. We alse have the original recipe for Pizza Margherita, so you can check it out.
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1 pizza dough (store-bought or homemade) 1 pizza dough (store-bought or homemade)
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1 cup (240 ml) tomato sauce 1 cup (240 ml) tomato sauce
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2 cups (200 g) queso fresco, crumbled 2 cups (200 g) queso fresco, crumbled
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1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
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1 tablespoon olive oil 1 tablespoon olive oil
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt, to taste Salt, to taste
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat: 12g (6g saturated)
- Carbohydrates: 40g (4g sugars)
- Protein: 12g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 220°C (425°F).
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2.Roll out the pizza dough on a floured surface to your desired thickness.
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3.Transfer the rolled-out dough to a baking sheet or pizza stone.
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4.In a small bowl, mix the tomato sauce, aji amarillo paste, olive oil, dried oregano, and a pinch of salt.
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5.Spread the sauce evenly over the pizza dough, leaving a small border around the edges.
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6.Sprinkle the crumbled queso fresco over the sauce.
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7.Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and slightly browned.
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8.Remove the pizza from the oven and let it cool for a few minutes.
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9.Garnish with fresh basil leaves.
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10.Slice and serve hot.
Treat your ingredients with care...
- Queso fresco — Crumble the queso fresco just before using to ensure its freshness and optimal texture.
- Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for a bolder flavor or reduce it for a milder taste.
Tips & Tricks
- For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out dough on it.
- Experiment with different Peruvian cheeses, such as queso blanco or queso de bola, for a variation in flavors.
- Add sliced Peruvian aji peppers or rocoto peppers for an extra kick of heat.
- Serve the pizza with a side of Peruvian salsa criolla, a refreshing onion and tomato salad.
- If you prefer a thinner crust, roll out the dough to a thinner thickness before baking.
Serving advice
Serve the Peruvian-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 sharing with friends and family.
Presentation advice
Garnish the pizza with fresh basil leaves to add a pop of color and freshness. The vibrant red tomato sauce, golden crust, and crumbled queso fresco create an eye-catching visual appeal.
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