The Toppings for a Margarita
1 tin of San Marzano (or any good-quality Italian) tomatoes
A good pinch of sea salt
1/2 cup grated Parmesan
A handful of basil leaves
5.3oz (150g) fior di latte cheese (cow’s milk mozzarella), torn into small pieces
Extra virgin olive oil
1. To make the tomato sauce, first crush the tomatoes by hand. This stops the seeds being whizzed up by the blender, which makes the sauce bitter. Add a large pinch of salt, then blitz with a hand blender until you have a tomato sauce with a slightly rough texture.
2. Spread a thin layer of sauce with a ladle across the base, leaving a couple of centimetres round the edge for the crust. Add a pinch of Parmesan, basil leaves and a quarter of the mozzarella, in that order. Drizzle with olive oil.
Salsicca (Italian sausage) e Friarielli (broccoli raab) - A traditional bianca pizza from Naples, using fresh fennel sausage and friarielli (a wild broccoli, similar to kale).
1. Replace the tomato sauce on a margarita, with some extra fior di latte, and serve with a few pieces of salsicca and friarielli, and cook as normal.
Portobello Mushroom and Truffle Oil - Another bianca based pizza with no tomato sauce - this is a classic combination of flavours.
1. Replace the tomato sauce on a margarita, with some extra fior di latte, and cook with a few thin slices of portabello mushrooms.
2. Once cooked, drizzle over a small amount of the truffle oil. Be careful, as the flavor can be very strong!