With the basics of Pizza Margherita down to pat and the imagination fuelled by cravings for more sauce-laden crust-upheld creations, let’s try variations on a theme ─ The Blue Cheese Pizza, and the Dill Pizza, both built on the same great base of the No-Knead, No-Meat Pizza Margherita.
It’s like what they say. When making a pizza ─ “Its all about the base, ’bout the base, ’bout the base, no kiddin’…”
OK, so I’m taking creative licence here tweaking the lyrics to suit our story; Meghan Trainor wasn’t at all talking about making pizza, but the same motto applies. Get the base right ─ we’re talking about the pizza dough and the sauce ─ and you can build your pizza any way you want afterwards.
For basics and videos on getting the base right, refer to Part 1 of this pizza story called The No-Meat, No Knead Pizza Margherita, just a click away.
The Blue Cheese Pizza took just 10 minutes in the oven. You just buy any blue cheese, any brand from the supermarket and dollop the entire box on the unbaked Pizza and pop it in the oven. Cut up some fresh tomato slices and voila!
For a less strong, less salty pizza, use less Blue Cheese. Simple as that.
Some popular pizza toppings in Japan are squid and Mayo Jaga (mayonaise, potato and bacon)
“Loved around the world for its simplicity, Margherita Pizza is commonly believed to be named after an Italian queen,” says the BBC who actually did research, serious research I might add, on the background of the humble but regal pizza. Was Margherita Pizza really named after Italy’s queen, they asked? Zachary Nowak, the assistant director of Food Studies at the Umbra Institute in Perugia said there’s more to the provenance of the popular pizza than meets the eye, or er..mouth…
The Dill Pizza was less pungent, obviously. Actually you can put on just about any fresh herb you like. Pizza Margherita features Basil. But you can be adventurous and throw on whatever herb is available from the supermarket shelves.
For a more Malaysian flavour with added fire, you add fresh chilli padi slices if you so prefer. And don’t forget the Mozarella Cheese!
The Dill Pizza was sprinkled with Parmesan after it was cooked.
The tomato base sauce was prepared with fresh Rosemary this time, just for that added oomph. And if you can’t finish the sauce, you can refrigerate the remainder for another day’s feasting. Enjoy!
Here’s another fascinating story of pizza, an intriguing Slice of History to whet your appetite from as far back as 1889 it seems! Imagine. Pizza was already invented then, maybe even further back than we think!
And there’s that mention of Queen Margherita once again dubbing that flatbread street food that was eaten so widely by Naples’ poor and hungry. But while it was popular in this oldest part of Italy, the food was not really known outside of the city.
Queen Margherita’s blessing could have been the start of an Italy-wide pizza craze.