Spicy Margherita NY Style Pizza
The margherita is considered a classic for a reason- the flavours just marry together so well!
This incredibly delicious spicy tomato sauce and vibrant basil oil maintain all the familiar flavours we all know and love- but the slight heat and distribution of toppings give it a pleasing twist that you should definitely try next time you’re firing up Roccbox…
For the Spicy Tomato Sauce;
1 Tbsp Olive Oil
1 Tbsp Unsalted Butter
2 Cloves Garlic, finely sliced
1 Tsp Oregano
1 ½ Tsp Chilli Flakes
2 Red Chillies, split in half
1 Red Onion, quartered
2-3 Sprigs Basil
2 x 400g Good quality canned tomatoes, lightly pulsed
For the Basil Oil;
2 Cups Packed Basil Leaves
1 Cup Olive oil
1 Garlic Clove, grated
For each pizza;
1 x NY Style Dough Ball
45g Low Moisture Mozzarella, diced or grated
Blanch the basil in a pan of well salted boiling water for no more than 10 seconds before immediately plunging it straight into a tub of ice water. Drain and dry the basil well with kitchen towel.
Place the basil and garlic into a good processor and begin to blend, gradually adding the oil as you do so. Check the seasoning and transfer to a squirty bottle or container. The basil oil will keep in the fridge for 2 days.
Over a medium-low heat, melt the oil and butter in a saucepan with some salt before adding the sliced garlic, oregano and chilli flakes. Stir regularly for a couple of minutes making sure the garlic doesn’t colour at all.
Add the red onion, basil sprigs and split chillies to the pan and continue to stir and cook for a further 2-3 minutes before adding the tomatoes.
Bring to a simmer, check the seasoning and leave to blip away for around 2 hours, stirring now and again to make sure it isn’t catching on the bottom of the pan.
Remove the chillies, onion and basil sprigs and discard. The sauce can be chilled and kept in the fridge for 3 days (it’s great wit some pasta if you need a quick mid week dinner option!).
Ensure Roccbox is fully saturated with heat before opening a New York style dough ball into a pizza skin and topping with the mozzarella, four blobs of the tomato sauce and a drizzle of basil oil.
Turn the flame down to its lowest setting before launching the pizza into Roccbox and baking for around 4 minutes, rotating regularly as required.
When the pizza is baked, transfer to a serving board or plate, drizzle over a little more basil oil and sprinkle over a pinch of chilli flakes before slicing and enjoying!