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Authentic Margherita Pizza

Authentic Margherita Pizza

When we think of authentic Italian pizza, this is what we think of! It is what I make when I am craving a little piece of Italy.

Margherita means red sauce, green basil, and white cheese. Think of the Italian flag! So much fun.

In Italy, the cheese on top is sliced rather than shredded. It is typically fresh mozzarella cheese. One of the best things about this pizza is all the fresh ingredients. The flavors are simple and absolutely delicious.

This pizza is a little bit of a labor of love. But don't be intimidated by the peeled tomatoes! If it seems like too much, use some delicious canned tomatoes. We even do that sometimes.

But if you are peeling your tomatoes, we have a simple way for you. Bring water to a boil in a medium saucepan. On the bottom of each tomato, cut a shallow X with a paring knife. Do not cut the flesh! With a large slotted spoon, drop each tomato in the boiling water. When the skin begins to curl back at the X, after 15-30 seconds, remove the tomatoes and place them in ice water to stop the cooking. Then simply peel off the skin.

This makes one 16 inch pizza or 2 12-inch pizzas. We prefer a nice thin crust, especially for Margherita.

On this recipe, we use our basic pizza dough. The tuscan sun dough is out of this world, but it does take more time. The basic dough is ridiculously fast and easy! It is a matter of minutes to get this dough ready.

This is a recipe that only costs a couple of dollars. We love pizza night, but it can get expensive when going out! When you make it at home, it can be simple, cheap, and delicious.

We love this pizza! Add it to your menu for your next pizza night. It may take a little time, but you will not regret it! You cannot beat the flavor of a homemade authentic margherita pizza. Enjoy!

xoxo!

Authentic Margherita Pizza

Basic Pizza Dough

Margherita Pizza

  • 2 pounds very ripe Roma or hot-house tomatoes
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 8 ounces fresh mozzarella cheese (thinly sliced)
  • 2 tbsp freshly grated imported Parmigiano-Reggiano (optional)
  • Course salt and ground pepper
  • 14 small fresh basil leaves or 7 large (torn into pieces)
  1. Oil the pizza pan(s) and set aside.

  2. Prepare the pizza dough, roll it out, and place it in the prepared pan(s).

  3. Preheat the oven to 450 degrees.

  4. Peel and dice the tomatoes, discarding the seeds, and combine with the salt and 1/4 cup oil in a bowl. Spread over the crust.

  5. Bake 15-20 minutes on the lowest oven rack. Remove pizza from the oven and arrange the mozzarella and the Parmesan, if using. Sprinkle with salt and pepper and drizzle on additional olive oil. Return to oven till bubbly, 5-10 minutes. Top with basil and serve immediately.

Little Italy Pizza

Little Italy Pizza

There is something so special about Friday night pizza night! The whole family looks forward to it, and it sets the weekend off on such a good note.

Some weeks, we choose to eat out at our favorite pizza places. But we love making it at home. It is inexpensive and so easy!

One of our very favorite pizza recipes is our Little Italy pizza. It is so light and refreshing with all the fresh vegetables. We then love topping it with some sausage for an explosion of flavor. You can obviously leave this out if you are looking for a vegetarian pizza, but we love the addition.

For our dough, you can use our Basic pizza dough or our Tuscan sun pizza dough. Flavor wise, you cannot go wrong with the tuscan sun option. It is the best crust, especially when you make it with Kamut. But our basic dough takes only a couple minutes and is honestly delicious!

Yes, the Tuscan Sun pizza dough does call for beer, but you can leave that out if you would like. It gives the crust an amazing crispiness. Plus, the pizza cooks at 500 degrees so the beer cooks out! But water is a great substitute if you would rather.

If you happen to have some leftovers after pizza night, don't worry! We have the perfect ti[s for reheating pizza.

Place the pizza slices in a pan on top of the stove over low heat. Cover with a lid so the pizza will steam warm and crispy. This takes about 5 minutes and tastes fabulous!

It really does work, and you will never throw away pizza again. This will save you from soggy old pizza! And guess what? You can even freeze leftover slices and thaw then re-heat as directed. More pizza to be enjoyed by all!

Try our little Italy pizza this Friday night. We promise you will not be disappointed!

Little Italy Pizza

  • 1/2 large red bell pepper (blackened)
  • 1 pizza dough ball (Tuscan Sun pizza dough)
  • olive oil
  • 1 1/4 cups baby spinach (fresh)
  • 1/2 cup white mushrooms (sliced)
  • French Salt
  • 1/2 cup Italian sausage (cooked)
  • 1/2 cup Provolone cheese (sliced or shredded)
  1. Turn the oven to broil.

  2. Place the pepper on a baking sheet and place it under the broiler, about 6 inches from the element. Turn it as it gets blackened remove from oven. (The entire pepper does not need to be black.) Place in a plastic bag for 10 minutes. Let sweat. Peel off the skin. Cut into long thin strips.

  3. Roll out the dough. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush olive oil over the entire pizza. Place spinach in one layer. Lay the mushrooms on top of the spinach evenly dispersed. Disperse roasted red peppers evenly.

  4. Sprinkle lightly with coarse salt and fresh ground black pepper. Drizzle on a little more olive oil very lightly. Add the sausage, if using. Sprinkle on the Provolone cheese dispersed evenly.

  5. Bake in a 500 degree oven for 6-8 minutes on bottom oven rack until crisp.

Tuscan Sun Pizza Dough

Tuscan Sun Pizza Dough

Tuscan Sun Pizza Dough

  • 1/4 Cup Warm water 105-115°
  • 1 tsp Sugar
  • 2 1/4 tsp Active dry yeast
  • 1 tbsp Olive Oil
  • 3-4 Cups All-purpose Kamut flour
  • 1/2 tsp Gros Sel De Guerande (gray french salt
  • 1 1/4 Cups Warm beer (or warm water)
  1. Combine ¼ cup warm water, sugar and yeast in a small bowl. Mix with a spoon. Let sit until foamy 4 to 5 min. Add olive oil.

  2. In a large bowl add the flour and salt. Make a well. Stir in the yeast mixture and the warm water or warm beer. Use your hands if you want to. When you can’t stir anymore and the dough is thick, yet sticky, bring it together with your hands and put out on a lightly floured counter or a breadboard and knead with your hands for 5 to 7 min., adding more flour if it is still sticky, until the dough is very smooth. Shape into a ball.

  3. Oil a large bowl with a little olive oil. Place dough in bowl smooth side down, then turn the dough over and cover with a wet dish towel or oiled plastic wrap. Let rise until double in bulk. (About 1 hour).

  4. When the dough has doubled, punch down and divide into 3 equal balls, or 6 balls for Tuscan thin crust. (Meanwhile turn the oven to 500°.) Roll the dough very thin into a 10 - 12 inch round or rectangle.

  5. Place the dough onto a lightly oiled (or use parchment paper) pizza pan, baking sheet or Pizza Peel. If using a Pizza Peel, mix 1 Tablespoon flour and 1 Tablespoon corn meal. Sprinkle on peel. Place the dough on the peel then move it to a stone or tile. (Work quickly: moisture will start to form in the dough and will make it difficult to slide the pizza off the peel onto a stone or tiles.)

  6. Prepare the pizza with toppings to your liking. Bake in a 500° oven for 6-8 min. on bottom oven rack until crisp.

Tip: To freeze dough - after you have divided the dough and made 3 equal size balls, wrap each dough ball separately in plastic, then again in foil and freeze up to 2 months. When ready to use, take out of freezer and let the dough come to room temperature and form dough into pizzas. Bake as directed.

North Shore Pizza

North Shore Pizza

North Shore Pizza


  • 1 FoodNanny Pizza Crust Book 2 Page 133
  • Mascarpone cheese
  • Fresh mozzarella
  • Shaved Prosciutto
  • Honey
  • Arugula
  • Fresh Parmesan Cheese
  • Mango
  1. Prepare the FoodNanny Dough

  2. Spread the Mascarpone cheese over top the dough. Just enough to cover
  3. Then sprinkle with Fresh Mozzarella and shaved Prosciutto. (Remember to disperse the ingredients evenly)

  4. Drizzle moderately with honey
  5. Bake at 500 degrees until crispy about 7 minutes
  6. Top with fresh Arugula that has been mixed with a little fresh Parmesan cheese.

  7. Sprinkle on the fresh diced Mango ( use one Mango per Pizza).

    Enjoy!!!

SAUSAGE AND ALFREDO PIZZA

SAUSAGE AND ALFREDO PIZZA

Have we mentioned enough that our Alfredo sauce is the best... EVEN on pizza!
Food Nanny Food Photography

We faithfully for as long as we can remember have had Friday Night Pizza Night!! We love to make it or get take out, either way we are eating pizza Friday Night! My basic pizza dough in the first book is amazing and so fast! But when I met Michelle from Italy and she shared this recipe, my pizzas have now become life changing haha! Seriously this will be the best homemade pizza you have ever had.. lately we have been loving the combo of our Alfredo sauce with sausage! To make the pizza... first make the Alfredo sauce recipe below, then cook some sausage in a fry pan until browned. We love to use Jimmy Dean sausage, then on top put some mozzarella cheese. YUM YUM YUM!!! So easy yet so good you have to give it a try! You can find both pizza dough recipes under pizzas in our index!! XOXOX

SAUSAGE AND ALFREDO PIZZA

Alfredo Sauce 6 to 8 servings

  • 1/2 cup 1 stick butter
  • 1 3-ounce package cream cheese
  • 1 pint heavy cream
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • Salt and ground black pepper
  1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often while, you cook the pasta. If the sauce needs additional thickening (for example if your serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
  2. Cook the fettuccine according to package directions; drain
  3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
  4. Toss the sauce and pasta in a large bowl and serve immediately.

FABULOUS THAI CHICKEN PIZZA

FABULOUS THAI CHICKEN PIZZA

This sauce is so fabulous you will want to drink it...
Food Nanny Food Photography

Food Nanny Food Photography

If you guys are a peanut sauce freak like we are.. you are going to DIE over this pizza! This is honestly better than anything you could go and buy!! After traveling to Italy many times, I soon learned that they made their pizza much differently from the way we make ours. We go heavy on the cheese, meat and other toppings. In Italy I learned they disperse their ingredients very sparsely compared to what we do. Most importantly they add even amounts of cheese, meat, veggies etc... This makes for a beautiful "pie" as well as a more enjoyable and delicious pizza. You don't feel "stuffed" after dinner. Perfection!!

FABULOUS THAI CHICKEN PIZZA

Makes: Two 10-12 inch pizzas Time: 20 minutes Plan Ahead: Prepare dough ahead. Prepare sauce ahead. Prepare chicken ahead.

  • Peanut Sauce:
  • 1/4 cup balsamic vinegar
  • 2 1/2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon coarse salt
  • 1 fresh garlic clove (crushed)
  • 2 Tablepsoons chunky peanut butter
  • 2 pizza dough balls (to make two 10 to 12 inches pizza; Tuscan Sun Pizza dough recipe page 133)
  • 2 Tablespoons olive oil
  • 2 fresh garlic cloves (crushed)
  • 1 cup chicken breasts (cooked and torn into pieces or shredded)
  • 6 thin slices fresh Buffalo Mozzarella cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1 1/2 Tablespoons shredded carrot
  • Sliced red onion to taste (optional)
  • 1/4 cup cilantro leaves
  • 1/2 cup whole peanuts
  1. Pre-Heat over to 500 degrees
  2. Prepare the dough for your pizza. Or use 2 frozen dough balls, thawed.
  3. Prepare the Peanut Sauce:
  4. In a small sauce pan over medium heat bring the vinegar, sugar, brown sugar, soy sauce, red pepper, salt and garlic to a boil stirring frequently.
  5. Remove from heat. Whisk in the peanut butter. Set aside. Sauce must be slightly warm to spread on pizza.
  6. Prepare the pizza dough:
  7. Roll out your dough ball at a time. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile.
  8. Mix 2 Tablespoons olive oil in a small bowl with garlic. Brush the mixture over the entire pizza dough.
  9. Spread on half the Peanut Sauce. Spread the chicken pieces around. Disperse the cheeses evenly. Sprinkle carrots and onion, if using. Bake in a 500 degree oven for 6-8 minutes on bottom oven rack until crisp. Remove from oven and sprinkle on the cilantro and peanuts.

BBQ CHICKEN PIZZA

BBQ CHICKEN PIZZA
Tomorrow is pizza night.... try out my mom's BBQ Chicken for a change! BBQ CHICKEN PIZZA- CHANGE IT UP THIS WEEEK... TRY OUR BBQ CHICKEN PIZZA !! thefoodnanny.com I hope we have converted most of you to FRIDAY NIGHT PIZZA NIGHT!!!! I loved growing up in a house that ever Friday we celebrated the end of a week with MOM'S famous pizza!!! EVERYONE was welcome. It was amazing how fast she could whip up 10 large pizzas to feed a football team! My dream has always been to have a pizza oven in my home!! This year we were able to build a new home and were lucky enough to get one!!! THE FOOD NANNY NEVER DID so it's ok if you don't have a pizza oven!! A regular oven works great!!! If you're sick of just making pepperoni for the family.. try the BBQ CHICKEN! My family loves it!!!!

BBQ CHICKEN PIZZA

  • Basic pizza dough (can be found on the blog)
  • 3/4 pound boneless (skinless chicken breasts)
  • 1 cup plus 2 tablespoons sweet barbecue sauce (divided)
  • 1/4 cup shredded smoked Gouda cheese
  • 3 1/2 shredded mozzarella cheese (divided)
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons chopped fresh cilantro
  • 1/4 green bell pepper (chopped (optional))
  1. Prepare the pizza dough and place it in an oiled pizza pan and set aside.
  2. Grill or broil the chicken breast until barely done. Cut them into strips or chucks. Mix the chicken with 2 tablespoons of the barbecue sauce.
  3. Preheat the oven to 425 degrees.
  4. To assemble the pizza, spread the remaining 1 cup of barbecue sauce over the crust. Sprinkle with the Gouda cheese and top with 3 cups of the mozzarella cheese. Sprinkle the chicken and onions over the cheese. Top with the remaining 1/2 cup of mozzarella cheese. Bake 10 minutes on the lowest oven rack. Remove pizza from oven and sprinkle with the cilantro. Return to oven and bake until the crust is light brown, 5 to 10 minutes more.
  5. Slice and serve.

BASIC PIZZA DOUGH

BASIC PIZZA DOUGH

BASIC PIZZA DOUGH
This is my basic pizza dough that I have now been making for over 40 years!! I have tried many different recipes but always come back to this one because its tasty and the fastest pizza dough you will make. My kids growing up were always so excited for Friday, because it meant the weekend was going to happen! So we thought how could we celebrate our excitement for the weekend??!! That's when we came up with Pizza Night! Who doesn't love pizza??!! I love making it at home, but we love to go out for Pizza too..! So either way its always Pizza Night no matter what!! Kids think its really fun to make pizza on the pizza pans, but I now prefer making my pizzas on the stone! It makes it taste way more authentic and crispy.! Yum! So glad its Pizza Night Tonight!

BASIC PIZZA DOUGH

One 16-inch medium-crust pizza or two 12-inch-crust pizzas or four 9-inch thin-crust pizzas

  • 1 tablespoon active dry yeast
  • 1 cup warm (105-115 degrees)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 3 to 4 cups all-purpose flour or half all-purpose and half whole wheat
  1. Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.
  2. Mix the oil, honey, salt , and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.
  3. If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.
  4. Lightly grease pizza pan(s) or a cookie sheet (s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).
  5. Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.
  6. Note: I like this pizza crust best with half all-purpose flour and half whole wheat. I now keep my whole wheat flour in a canister right beside my all-purpose, so I can dip into and add whole wheat to almost any bread dough or pancake or waffle batter.

PIZZA DESSERTS

PIZZA DESSERTS

IMG_5219

All of these desserts are delicious. Michelle makes these easy delicious Dessert Pizzas in her farmhouse often for her children and their friends in Tuscany. You are going to love these Pizza Night desserts!! XOXO

PIZZA DESSERTS

  1. Fresh Strawberry Pizza
  2. Makes: 1 pizza Time:20 minutes
  3. pizza dough ball from the Tucson Sun Pizza Dough recipe page 133.
  4. Roll out the pizza dough very thin on lightly floured surface. Place the dough an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush with olive oil all over the entire pizza.
  5. Slice 1 cup strawberries, thin. (I use my mandolin). Do not overlap the strawberries nor let them touch: one layer dispersed evenly around the dough. Sprinkle very lightly with sugar if desired.
  6. Bake in a 500 degree oven for 6-8 min. on bottom oven rack until crisp. Remove, dust generously with powdered sugar. Slice and serve warm or at room temperature.
  7. Pizza Nutella
  8. Makes: 1 pizza Time:20 minutes
  9. Prepare 1 pizza dough ball from the Tucson Sun Pizza Dough recipe page 133.
  10. Roll out the dough very thin. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush with olive oil all over the entire pizza. Bake in a 500 degree oven for 6-8 minutes. On bottom oven rack until crisp. Remove from the oven and spread on about 1/2 cup Nutella while still hot.
  11. Slice and serve hot. Great warm and at room temperature too. Serve as dessert for Pizza Night.
  12. Pizza Dough with Baked Apples, Sugar and Cinnamon
  13. Makes:1 Pizza Time:20 minutes
  14. Prepare 1 pizza dough ball from the Tucson Sun Pizza Dough recipe page 133
  15. Roll the dough very thin. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush with olive oil all over the entire pizza. Slice 1/2 apple, any kind, as thin as possible. (I use my mandolin). Lay the apple slices on top of the dough in one layer, evenly dispersed.
  16. Sprinkle generously with cinnamon and a light dusting of granulated sugar.
  17. Drizzle lightly with olive oil. Bake in a 500 degree oven for 6-8 minutes. on bottom oven rack until crisp. Remove, dust lightly with powdered sugar.
  18. Slice and serve warm or at room temperature. Serve as dessert for Pizza Night

Arugula Pizza

Arugula Pizza
pizzaThe first time I ate this pizza in Italy, I just could not believe how much I loved the nutty flavor! For those ARUGULA lovers you will love it! If you want to try something special and different, take a chance on this pizza!!! It is so fresh, so healthy, so good for you.

Arugula Pizza

Plan Ahead: : Make Tuscan Sun Dough and freeze 2 of the 3 dough balls for future use.

  • 1 pizza dough ball – Tuscan Sun Pizza dough page 133
  • ⅔ cup fresh Mozzarella cheese
  • 2 cups fresh arugula
  • ½ cup fresh cherry or grape tomatoes (cut in half Olive oil, for drizzling)
  • Coarse salt and fresh ground black pepper
  1. Preheat the oven to 500°.
  2. Roll out the dough. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush olive oil over the entire pizza.
  3. Slice the fresh mozzarella cheese and place it on the crust or top with shredded regular mozzarella.
  4. Bake in a 500° oven for 6-8 min. on bottom oven rack until crisp.
  5. Remove from the oven and immediately pile the arugula pieces onto the hot melted cheese and top with tomatoes. Drizzle a little olive oil on top. Season lightly with coarse salt and fresh ground pepper.
  6. I felt like adding some avocados!! It was yummy! Enjoy!! XOXO
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