So what makes the best Margherita Pizza? The answer is simple and yet at the same time complex: the proper balance between quality ingredients, technique, and tradition. The crust, sauce, and cheese are all integral parts that work together to form something more than the sum of their parts.
Margherita pizza is one of the most famous pizza types, it hails from Naples and is one of the best examples of how simple ingredients can blossom into magnificent flavour. Legend has it that the Margherita is named after Queen Margherita of Savoy, who in 1889 visited Naples. The pizza was developed by Raffaele Esposito at Pizzeria Brandi to represent the colours of the Italian flag: red (tomato), green (basil) and white (mozzarella).
The secret to the Margherita is the ingredients: high quality, fresh products differentiate the Margherita from a regular pizza.
It all starts with the crust. Margherita pizza has a simple crust made from flour, yeast, and salt. Unlike other pizzas that use thicker dough, Margherita pizza has a thin and crispy crust.
The real star of the Margherita pizza is the tomato sauce. Using top-quality tomatoes is critical. We recommend the famous “San Marzano Tomatoes”. Grown at the foot of Mt. Vesuvius volcano in Italy, carrying the prestigious Protected Designation of Origin designation. This is a truly authentic product characterized by its excellence in quality.
Top with fresh mozzarella, basil and a drizzle of olive oil and salt.
The ingredients come together harmoniously to create a delicious mouthful of Italian goodness.
Product No. Description Pack/Size
306524 Milano Flour "00" Pizza Napoletana 1/10KG
481588 Emma Tomato Peeled San Marzano Dop 6/2.84LT
207796 Quality Cheese Mozz Fior Di Latte 250G 1/3KG OR
207789 Quality Cheese Bocconcini Medium 80Gm 1/3KG
281175 No1 Basil - Fresh 12/1EA
448166 Saporito Oil Olive Extra Virgin Pet 4/3LT
Flanagan Foodservice has listed a Lactose Free Pizza Mozzarella. For your lactose free customers adjust the above recipe and use;
207821 Galbani Cheese Mozz Shrd 19% Lact Free 4/2.27OZ
So there you have it - the key ingredients and techniques that go into making a great Margherita Pizza. If you follow these simple tips, you'll be well on your way to creating a delicious pizza that everyone will love. Buon appetito!
Bococcini and Fior Di Latte are the same thing, but when the balls of fresh mozzarella are 250gm they call them Fior Di Latte.
With a cooler breeze in the air, favourite fall flavours are back on restaurant menus. Though appetizers, entrées and desserts typically get the love when it comes to seasonally updating your menu, brunch offers the perfect opportunity to celebrate the new season.
Fresh produce like apples, pumpkin and squash were made for pairing with comfort food brunch staples like waffles, fritters and French toast.
Highlight fall’s best by spicing up your brunch menu with spiced apple muffins, baked oatmeal stuffed acorn squash (served with cranberry sauce), or pumpkin pulled pork eggs Benedict.
LUDA’s Instant, Gluten-Free Hollandaise Sauce Mix features a slightly sweet flavour with lemony notes and butter flavour. It’s as versatile as it is vegetarian and certified Halal and Kosher.
Steam-table and freeze-thaw stable—no butter needed! The product prepares an opaque, medium thick, light yellow sauce, and its mild and slightly sweet flavour is balanced with a little heat and lemon notes.
Yield: 8 servings (2 Benedicts = 1 serving)
2.7 kg JMS Fully Cooked Natural Pulled Pork
2 tbsp Olive oil
1 cup White onion, diced
6 Garlic cloves, diced
3 cups Pumpkin purée
2/3 cups Balsamic vinegar
1/2 cup Molasses
4 tbsp Ground mustard
To taste Salt and pepper
2 cups LUDA Instant Hollandaise Sauce
8 English muffins, split
16 Fresh sage leaves, thinly sliced
2 Green onions, thinly sliced (for garnish)
Pulled Pork: (From tempered state) Oven: Remove from pouch. Heat in oven at 350°F for 20 minutes. Boil: Drop pouch into boiling water for 15 minutes. Microwave: Remove from pouch. Heat for 8 minutes.
Pumpkin BBQ Sauce: Heat a pot over medium heat. Add olive oil and onions, cooking until translucent for about 5 minutes. Add in the garlic and cook one minute more. Add the remaining ingredients and cook for another 5-7 minutes. Blend contents until smooth and combine with prepared pulled pork.
Hollandaise Sauce: Add mix to 3/4 of 4L hot water, stirring vigorously with a whisk. Add the remaining water, stirring. Heat and then hold above 65°C (150°F). Stir before serving.
Benedicts (to order, 1 serving): Poach eggs to order. Meanwhile, heat pumpkin BBQ pork mixture (if applicable). Toast split English muffin until golden brown and top with 1/8 pork mixture, a sprinkle of sage leaves, poached egg, hollandaise and sliced green onion.