Pizza with Tomatoes, Mozzarella and Basil
Roman-style pizza has a cracker-thin crust and is often topped by only tomato and basil. But the outstanding pizza Margherita by executive chef Marco Gallotta at 'Gusto follows the Neapolitan model, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella. Baked Pasta Dishes
May 2005
Gallery
Credit:
© Akiko Ida + Pierre Javelle
Recipe Summary
Ingredients
Directions
Make Ahead
The cooked tomatoes can be refrigerated overnight.
Suggested Pairing
The straightforward flavors here are best matched with an equally straightforward, fruity wine. For a red, turn to a soft, spicy Nero d'Avola from Sicily; for a white, try a Bianco from Campania.