Margherita Flatbread
Vine ripe tomatoes, fresh mozzarella, basil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The Margherita pizza, and by extension the flatbread version, is said to have originated in Naples, Italy, in 1889. It was created by pizzaiolo Raffaele Esposito of Pizzeria Brandi, who baked a pizza for Queen Margherita of Savoy during her visit. He used ingredients that represented the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil). While the exact historical details are debated, the story contributes significantly to the dish's cultural appeal.
The Margherita, in its traditional pizza form, and similarly its flatbread adaptation, is deeply embedded in Italian food culture as a symbol of national pride and culinary simplicity. It represents the use of high-quality, fresh ingredients and a focus on flavor over complexity.
Simplicity and Quality
Margherita emphasizes the importance of using few, high-quality ingredients to achieve a delicious outcome. It exemplifies the Italian culinary philosophy of 'less is more'.
National Symbolism
The colors of the Margherita, representing the Italian flag, have cemented its status as a patriotic dish, often enjoyed during national holidays and celebrations.
Regional Variations
While the core ingredients remain consistent, regional variations may exist in the type of mozzarella used (e.g., fior di latte or buffalo mozzarella) or the specific variety of tomatoes.
The Margherita Flatbread features a harmonious balance of fresh, simple flavors. The sweetness of ripe tomatoes, the creamy richness of mozzarella, and the aromatic freshness of basil combine to create a classic Italian taste.
Vine-ripened tomatoes provide a juicy and slightly acidic base, offering a bright sweetness. Fresh mozzarella contributes a mild, milky flavor and a soft, chewy texture. Fresh basil adds a peppery, slightly sweet aroma and flavor that complements the other ingredients perfectly. The flatbread itself provides a slightly crisp and neutral base, allowing the toppings to shine.
Tomato Preparation
Use high-quality, ripe tomatoes. Roasting the tomatoes slightly before adding them to the flatbread can concentrate their sweetness and enhance their flavor.
Mozzarella Matters
Fresh mozzarella is key. Use either fior di latte (cow's milk mozzarella) or buffalo mozzarella for a richer flavor. Tear the mozzarella into smaller pieces to distribute evenly.
Basil Application
Add fresh basil leaves after the flatbread has been cooked to prevent them from burning and to preserve their vibrant color and aroma. A chiffonade cut is often preferred.
Flatbread Base
Pre-made flatbreads can be used for convenience, but homemade dough will yield the best results. Brush the flatbread lightly with olive oil before adding toppings to prevent it from becoming soggy.
Oven Temperature
Bake the flatbread at a high temperature (450-500°F or 230-260°C) to ensure a crispy crust and melted cheese. Keep a close eye on it to prevent burning.
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