No! It doesn’t have tequila and I don’t think anyone has creatively concocted a dough or topping spiked with this mexican liquor as of yet. To be politically correct, it’s actually “Margherita” pizza. It was named after Queen Margherita of Savoy according to Wikipedia. The red, green and white of tomatoes, basil, and mozzarella respectively represent the colors of the Italian flag.
I have always loved this pizza from my very first slice some 7? 8? 9? years ago at some pizza joint in Alabang, Philippines. If my memory serves me right, it was Herc’s or Hero’s and it was located in my favorite mall Alabang Town Center. The colors are so festive and inviting and it truly is a party in your mouth once you start chomping it down. There’s no getting around eating this pizza with poise most especially when served right out of the oven. Unless you use a fork and a knife, but where’s the fun in that? So go ahead and let strings of mozzarella dangle off your mouth as you take your first bite. Let the sauce and the juice drip down your chin. Throw your head back as you catch a tomato or a wad of mozzarella sliding off your slice of pizza.
So here’s my rendition of my favorite pizza. You guys try it. It is a quick and easy recipe. But don’t be deceived by its simplicity because the flavors are anything but. Just like my Triple Cheesy Threat Pizza, I used Pilsbury thin pizza crust. (Because I want to enjoy making it, too and not slave over a temperamental dough)
- Pillsbury thin crust pizza dough
- Contadina pizza sauce
- Olive oil
- Plum tomaotes-sliced
- Mozzarella cheese ( I prefer the bolder flavor)-sliced
- Basil leaves
- Follow baking instructions on Pillsbury pizza crust package.
- Brush pizza crust with olive oil. Spread thin layer of pizza sauce, layer mozarella cheese, tomatoes and basil on pizza.
- Finish baking according to instructions on pillsbury dough package.