Peruvian-Style Pizza Margherita

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.

• 1 pizza dough (store-bought or homemade) 1 pizza dough (store-bought or homemade)
• 1 cup (240 ml) tomato sauce 1 cup (240 ml) tomato sauce
• 2 cups (200 g) queso fresco, crumbled 2 cups (200 g) queso fresco, crumbled
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt, to taste Salt, to taste
• 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

1. 1.
   Preheat the 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.
   In a small bowl, mix the tomato sauce, aji amarillo paste, olive oil, dried oregano, and a pinch of salt.
5. 5.
   Spread the sauce evenly over the pizza dough, leaving a small border around the edges.
6. 6.
   Sprinkle the crumbled queso fresco over the sauce.
7. 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.
8. 8.
   Remove the pizza from the oven and let it cool for a few minutes.
9. 9.
   Garnish with fresh basil leaves.
10. 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.