Simple yet delicious Margarita Pizza

by Sarah
margarita pizza

I have been known in the past to absolutely overwhelm a pizza base with every topping imaginable to after many years of trial and error, I have finally managed to create the most simple yet delicious margarita pizza that is the perfect alternative to a Dominos on a weekend  evening.

When you visit a pizza place, they seem to have every single topping imaginable (and don’t get me wrong, I love a lot of them) but sometimes it is just about getting the simple margarita just right.

Yesterday, my family, Jit and I went to Zizzi as we had come back from our camping trip and it was a nice treat before heading back to Manchester.  As usual, Jit and I went for two different veggie options so that we could share and went for the margarita as one of the choices (I can’t think of the other one and my net is playing up, so just imagine a pesto, olive, artichoke stylee pizza and let me know if you know which it is! lol)

Anyhoo, the flavoursome pizza was lovely, but the margarita was a bit flat to be honest.  Nothing really stood out about it and the flavours were just meh, I suppose.  As we discussed it, I remembered the one that I made a little while ago and forgot to post.

So here we have it, the simple yet delicious margarita pizza.

margarita pizza

Ingredients:

1/2 a batch of Hugh’s Magic Dough

4 tbsp sun-dried tomato puree

3 salad tomatoes, sliced

1 large ball of high quality vegetarian mozzarella, torn into pieces

75 g red Leicester cheese, grated

small bunch of fresh basil, chopped

margarita pizza

Method:

Make up a batch of Hugh’s Magic Dough (either by making a full batch and halving or by dividing all ingredients by 2, depending on whether you plan to use the rest of the dough later)

Roll it thinly and place onto a baking sheet

Place in the top of an oven preheated to the highest temperature it will reach and bake for 2 minutes (this makes sure you don’t get a soggy bottom!)

Remove from the oven and smear the sun-dried tomato puree around the base

Evenly scatter over the red Leicester, followed by the torn mozzarella

Scatter over the chopped basil and place the sliced tomatoes

Place back in the oven and cook until golden all over and cooked thoroughly (usually about 8-10 mins)

Margarita Pizza

Don’t worry too much about the shape of the base, it is the rustic look that makes it even more homemade! (lol)

Margarita Pizza

We served our margarita pizza with KTC ‘chicken legs’ from Wing Yip (which are vegan) tossed in Franks Buffalo Sauce (which you can get in many UK supermarkets now) for a really nice take away style treat.  The great thing about the ‘legs’ is that they cook from frozen in around 8 minutes, so they can be popped into the same oven on the shelf below and be ready at the same time. We also love to have some greens with our pizzas (which used to really confuse the pizza place near our house!) so plop some fresh spinach leaves onto the side.

margarita pizza

And there you have it, a simple yet delicious margarita pizza with buffalo wings perfect for your Fake Away meal of the week and a lot less expensive and junk filled!

What is your favourite fake away?  I’d love to give it a go!

Sarah sig

label (34)

 

 

Simple yet delicious Margarita Pizza
Recipe Type: Fake Away
Cuisine: Italian
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
Sometimes the simple margarita pizza gets overlooked for being bland and boring. When you put it together with some key ingredients, it makes the most simple yet delicious pizza of all. And what’s more, it is much more satisfying and tasty than ordering in. There’s nothing like the smell of freshly baked pizza wafting through the house!
Ingredients
  • 1/2 a batch of
  • Hugh’s Magic Dough
  • 4 tbsp sun dried tomato puree
  • 3 salad tomatoes, sliced
  • 1 large ball of high quality vegetarian mozzarella, torn into pieces
  • 75 g red Leicester cheese, grated
  • small bunch of fresh basil, chopped
Instructions
  1. Method:
  2. Make up a batch of Hugh’s Magic Dough (either by making a full batch and halving or by dividing all ingredients by 2, depending on whether you plan to use the rest of the dough later)
  3. Roll it thinly and place onto a baking sheet
  4. Place in the top of an oven preheated to the highest temperature it will reach and bake for 2 minutes (this makes sure you don’t get a soggy bottom!)
  5. Remove from the oven and smear the sun dried tomato puree around the base
  6. Evenly scatter over the red Leicester, followed by the torn mozzarella
  7. Scatter over the chopped basil and place the sliced tomatoes
  8. Place back in the oven and cook until golden all over and cooked thoroughly (usually about 8-10 mins)

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2 comments

Anna Smith 2nd March 2017 - 1:01 pm

I truly love this recipe and the unique twist that you have put on it.

Extremely clever. I’m gonna be preparing this for my partner next
week and I will let you know on how I get on. Thanks a lot for the brilliant suggestion!

Reply
Sarah 21st March 2017 - 3:13 pm

Hi Anna,

I’m pleased you love the recipe! How did it go when you made it for your partner? I’d love to hear what they thought 🙂

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