Pizza Margherita
By Cat, July 2008, updated Jan 2012 (photo, right, from Wikimedia Commons)
- See also: 1. Pizza (About); 2. Pizza Dough;
- More pizza recipes: 1. Mediterranean Menu; 2. Savory Pies & Tarts Menu
This fragrant oil is brushed on the dough before adding toppings. It is used when you are not using a tomato sauce, although you can also drizzle it over fresh tomatoes on top of the pizza. If making a seafood pizza, such as with clams or mussels, scatter the seafood over the top and drizzle with this oil.
Herb Oil (for Pizza Blanco, or White Pizza)
I’ve adapted this recipe from Better Homes and Gardens Magazine, February 2012 issue recipe by Peter Reinhart (1). See my adaptation of one of his white pizza recipes at Mushroom-Garlic Pizza.
I have a sensitivity problem when basil and oregano are used together so I use one or the other, depending upon what else is on the pizza. For example, for a Greek-style pizza with feta, spinach and olives, I use oregano. For a seafood pizza, I might choose the basil. I label my jars of the prepared oil as to which herb was used (along with the other herbs)
Makes 1 cup. Store this in a bottle or jar in a cool dark place up to 2 weeks. If you store in the refrigerator, let it warm to room temperature before using.
Ingredients & Equipment
- 1 Tbsp finely minced garlic (1 – 2 cloves)
- 1 tsp Unrefined sea salt, plus more, to taste
- 1 cup olive oil
- 1 Tbsp dried basil
- 1 Tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried or fresh rosemary, crumbled
- 1 tsp dried crushed red pepper
- ½ tsp Spanish paprika
- ½ tsp dried thyme
- ¼ tsp freshly ground black pepper
- Equipment:
- small bowl
- whisk
- pint canning jar, with lid, for storage.
Method:
- Mince garlic finely, then sprinkle with 1 tsp salt and crush to a paste with the side of a wide knife blade. Scrape into bowl.
- Add oil and remaining ingredients and whisk together for about 15 seconds, long enough to evenly distribute the ingredients.
- Taste a bit before it settles and adjust seasoning, primarily with salt.
- Let herbs steep in the oil for at least 30 minutes at room temperature before using. Store, tightly covered, in a cool dark place up to 2 weeks.
- Always whisk well, right before using, as the herbs tend to settle with the oil floating on top.
References
- Better Homes and Gardens Magazine, February 2012 issue recipe by Peter Reinhart; no link available on the bhg.com website
