In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes, buffalo mozzarella, and extra-virgin olive oil, all imported from Italy. The basil and cherry tomatoes are
\njust like from home, grown organically and delivered by a specialty farmer.<\/p>\n
Portions:\u00a0<\/strong>Make one 9-inch pizza; serves 1 or 2<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Position<\/span>\u00a0an<\/span>\u00a0oven<\/span>\u00a0rack<\/span>\u00a0in<\/span>\u00a0the<\/span>\u00a0upper<\/span>\u00a0third<\/span>\u00a0of<\/span>\u00a0the<\/span>\u00a0oven<\/span>\u00a0and<\/span>\u00a0place<\/span>\u00a0a<\/span>\u00a0<\/span><\/span>baking stone on the rack. Preheat the oven to 500\u00b0F. Have ready a\u00a0<\/span><\/span>pizza peel. R<\/span><\/span>emove<\/span>\u00a0the<\/span>\u00a0dough<\/span>\u00a0from<\/span>\u00a0the<\/span>\u00a0plastic<\/span>\u00a0bag,<\/span>\u00a0keeping<\/span>\u00a0the<\/span>\u00a0smooth<\/span>\u00a0top<\/span>\u00a0<\/span><\/span>side facing up. Place it on a lightly floured work surface and lightly\u00a0<\/span><\/span>dust the dough with flour. Using your fingertips (but not your nails),\u00a0<\/span><\/span>press down on the dough to flatten it and push it outward into a\u00a0<\/span><\/span>larger circle. Flip the dough over and repeat on the other side, and\u00a0<\/span><\/span>then flip the dough back over. (You always want the smooth side up). Thinking<\/span>\u00a0of<\/span>\u00a0the<\/span>\u00a0circle<\/span>\u00a0of<\/span>\u00a0dough<\/span>\u00a0as<\/span>\u00a0a<\/span>\u00a0clock<\/span>\u00a0face,<\/span>\u00a0make<\/span>\u00a0a<\/span>\u00a0fist<\/span>\u00a0with<\/span>\u00a0<\/span>your left hand and place it firmly at the 9 o\u2019clock position, about 1\u00a0<\/span>inch in from the edge (this will keep the edge of the dough slightly\u00a0<\/span>thicker). Place your right hand at the 3 o\u2019clock position, putting your\u00a0<\/span>thumb on top of the dough and your other fingers underneath. Lift\u00a0<\/span>the dough and stretch it a bit. Move the dough a one-eighth turn\u00a0<\/span>and repeat. Continue until you have evenly stretched the dough into\u00a0<\/span>a 9-inch circle with slightly thicker edges.\u00a0<\/span>Dust<\/span>\u00a0the<\/span>\u00a0pizza<\/span>\u00a0peel<\/span>\u00a0generously<\/span>\u00a0with<\/span>\u00a0flour.<\/span>\u00a0Using<\/span>\u00a0your<\/span>\u00a0hands<\/span>\u00a0and<\/span>\u00a0<\/span>working quickly, lift and transfer the dough to the pizza peel. Give\u00a0<\/span>the peel a few shakes back and forth to make sure the dough isn\u2019t\u00a0<\/span>sticking.\u00a0<\/span>To<\/span>\u00a0top<\/span>\u00a0the<\/span>\u00a0pizza:<\/span>\u00a0Spread<\/span>\u00a0the<\/span>\u00a0pizza<\/span>\u00a0sauce<\/span>\u00a0evenly<\/span>\u00a0over<\/span>\u00a0the<\/span>\u00a0dough,<\/span>\u00a0<\/span>leaving a 1-inch border. Distribute the slices of mozzarella evenly\u00a0<\/span>over the top. Scatter the cherry tomatoes evenly over the top. Drizzle\u00a0<\/span>the olive oil over the top.\u00a0<\/span>Give<\/span>\u00a0the<\/span>\u00a0peel<\/span>\u00a0another<\/span>\u00a0gentle<\/span>\u00a0shake<\/span>\u00a0back<\/span>\u00a0and<\/span>\u00a0forth<\/span>\u00a0just<\/span>\u00a0to<\/span>\u00a0make<\/span>\u00a0<\/span>sure the dough isn\u2019t sticking. Slide the dough from the peel onto the\u00a0<\/span>baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the\u00a0<\/span>oven temperature doesn\u2019t drop too much.) Bake the pizza until the\u00a0<\/span>crust is crisp and golden brown, about 8 minutes. Using the peel,\u00a0<\/span>remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the\u00a0<\/span>pizza. Slice the pizza into wedges, or leave whole to be eaten folded\u00a0<\/span>in quarters, and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes,…<\/p>\n\n