Pizza Margherita

Ingredients

While the original Italian Pizza Margherita is known for its simplicity and traditional ingredients, this Vietnamese adaptation adds a unique twist. We incorporate Vietnamese herbs and spices to elevate the flavors and give it a distinct Southeast Asian taste. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) fresh basil leaves 1/2 cup (50g) fresh basil leaves
• 1/4 cup (30g) fresh cilantro leaves 1/4 cup (30g) fresh cilantro leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, thinly sliced 1 red chili, thinly sliced

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugar: 3g)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil. 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).
4. 4.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
5. 5.
   Place the rolled dough on a baking sheet or pizza stone. Spread half of the tomato sauce evenly over each pizza base.
6. 6.
   Sprinkle half of the shredded mozzarella cheese over each pizza. Top with fresh basil leaves, cilantro leaves, minced garlic, and sliced red chili.
7. 7.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let the pizzas cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Basil leaves — Gently tear the basil leaves to release their aroma before adding them to the pizza.
• Cilantro leaves — Rinse the cilantro leaves thoroughly and pat them dry with a paper towel to remove any excess moisture.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled dough on it.
• Experiment with different Vietnamese herbs like Thai basil or Vietnamese coriander for added flavor.
• If you prefer a spicier pizza, add a few drops of Sriracha sauce or sprinkle some crushed red pepper flakes on top before baking.
• Serve the pizza with a side of nuoc cham dipping sauce for an extra Vietnamese touch.
• Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Vietnamese-inspired Margherita Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delicious appetizer for sharing with friends and family.

Presentation advice

Garnish the pizza with a few extra fresh basil leaves and cilantro sprigs before serving to add a pop of color. The vibrant green herbs will make the pizza visually appealing and appetizing.