Buffalo Pinsa Margherita
Recipe Overview
The most famous of pizzas needs no introduction, however this new luxurious take on the classic, using two varieties of mozzarella, zingy basil oil and the crisp & airy pinsa base, really does add a lustre to this old Queen’s crown.
Diners are generally looking for more quality in return for their loyalty and this margherita delivers, in great crispy forkfuls.
There are some really lovely Buffalo Mozzarellas made in the UK now – and Buffalicious in Somerset is our favourite so far!
Ingredients
- 1x 230g oval Virtue Pinsa Romana base
- 80g Virtue Rustica Pizza Sauce
- 60g Napoli cut (or diced) Fior di Latte Mozzarella
- 60g torn Buffalo Mozzarella
- 10ml Olive Oil)
- 1tsp Organic Liquid Basil
- 6 Cherry Tomatoes, halved
- Small bunch of fresh Basil leaves
- Pinch of cracked Black Pepper
Method
- Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
- If you have a pizza stone, place on the middle rack.
- Lay pinsa base on bench.
- Mix the olive oil with the Liquid Basil and set aside.
- Spread the pizza sauce evenly over the base, leaving approx 1″ dry around the perimeter.
- Scatter the Fior di Latte mozzarella evenly over the pinsa base.
- Add the cherry tomatoes.
- Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
- Cook for 5 mins or until crisp and starting to lightly brown.
- Add the torn buffalo mozzarella and basil leaves
- Garnish with a pinch of sea salt and a drizzle of the basil oil
- Serve immediately.
