Did I invent the Pizza “Margarida”… with a d?

[JCBBQ]

It was pizza night in the JC house. There’s a guy in town who sells real Italian San Marzano tomatoes as opposed to the SM style ones i usually find in NJ. While there I picked up another Italian product some yellow tomatoes and decided to add them to my Pizza Margarita sauce. But then it occurred to me that I’d have to come up w another name bc the Margarita is red, white and green…the colors of the Italian flag. Portugal 🇵🇹 has yellow so I give you my Pizza Margarida:

Lately I’ve been making a 5 minute sauce consisting of garlic, basil, dried oregano, s&p and olive oil. Squished and mixed by hand for a very rustic sauce.


Then prep the surface with semolina. I like the crunchy quality it brings to the crust. Poke, prod, stretch into the pan. Then sauce it.

I individually squished those yellow tomatoes and added them on top. Then drizzled w olive oil and into the oven at 480 degrees for 12 minutes. Take it out and add toppings. In this case just the fresh mozzarella. Back in for 5 minutes. And voila!




I also made a fennel sausage and peppers pizza - no new Portuguese name though.



All in all, a successful night…

[hoovarmin]

Nice pie bro!

[JCBBQ]

Obrigado!

[hoovarmin]

Bom dia!

[barelfly]

Looks excellent! Especially that sausage pizza!

[JCBBQ]

Yeah that fennel sausage was GREAT

[fzxdoc]

Squished with love. What a great looking pie you have there! Extra points for respecting the ingredients so perfectly.

Kathryn

[JCBBQ]

Definitely squished w love. Haha thanks Kathryn

[Andrrr]

Love it! Great looking, and I'm sure great tasting, pies you've crafted there

[JCBBQ]

Thanks. They were indeed tasty

[Steve B]

Awesome looking pies.
Do you find cooking the crust with sauce ect… for the 10 minutes before adding the cheese helps? Better crust, less burnt cheese?

[JCBBQ]

Exactly!! Also it probably dries the sauce a little more this way. But I’ve only recently started cooking this style pizza so I haven’t done too much experimenting.

[Steve B]

Style meaning? As opposed to traditional style round pizza?

[JCBBQ]

Pizza Romana. I saw it on Chef’s Table. High hydration dough cooked in a regular oven on that rectangular tray. The high hydration makes it lighter than say Neapolitan pizza….so you can eat more. lol.

[realdocBBQ]

Looks excellent!


But... where's the meat?

[JCBBQ]

Pizza #2! 1.5lbs of sausage on that one. 😀

[RonB]

Veeery interesting.

[JCBBQ]

Thanks Ron!

[JCBBQ]

Btw, what did you find so interesting?

[labbq]

Looks great! Any chance you could share the recipe?

[JCBBQ]

labbq Of course! Here’s what I’ve used to make the dough. You do need a special pan…but that’s cheaper than a pizza oven 😉

https://youtu.be/pGYW8tFW454?si=K_i32yOGFyKliWDa

[JCBBQ]

That YouTube channel has other videos with more complicated variations on dough. You might prefer one of those better.

[labbq]

Thanks JCBBQ! I will post when I get a chance to try this out

[JCBBQ]

Great! Tag me.

I think it’s the best pizza solution bc of the size I can make and it doesn’t require me running out to my kamado. The crust is amazing

[JCBBQ]

Also there is a series on Chef’s Table (Netflix) just on pizza. Worth watching. It sent me on this journey.

[Skip]

Very nice pizza!

[JCBBQ]

Thanks Skip!

[Porkies]

Looks Great, JCBBQ !!

I must admit that as I read the thread title I thought maybe you had ordered a pizza and spilled spiked limonada on it.

[JCBBQ]

😂😂😂

[HawkerXP]

que é uma boa torta de pizza

[JCBBQ]

obrigado irmão

[holehogg]

Pi r squared ..... well yours are almost, seriously good looking Pie's Sir.

[JCBBQ]

Cheers mate!