Taking a great classic to another level – SUPER FRESH MARGHERITA

Sundays aren’t made for roast dinner in Italy, but for pizza. This time we wanted to make a pizza embracing all the flavour of a classic Margherita but with a lighter touch than the traditional. We splashed some seasoned chopped tomato on a 48hr fermented dough base, cooked in a domestic oven for about 8 minutes, then added some fresh mozzarella and baked for further 2 minutes; out the oven we topped with marinated sun-dried tomato, drizzled some rocket & basil pesto and garnished with fresh basil…SOOOO FRESH & TASTY!

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