My favorite margherita pizza is from Bertucci’s, an Italian restaurant chain in the Northeast that also happens to have the best dinner rolls around. Mmmm…I need a roll. But I digress…for the last 11 years or so I’ve been trying to replicate their margherita pizza. I’ve come to terms with the fact I never will, but I did discover a little trick recently that got me closer!
Whenever I made margherita pizza (which is essentially just tomatoes and/or tomato sauce, fresh mozzarella cheese and fresh basil), the basil never tasted like it does at Bertucci’s. I tried putting the fresh basil on top of the cheese, under the cheese, chopped, not chopped…but that flavor I love just wasn’t coming through.
Of course we went to dinner at Bertucci’s this last trip out East. When they brought my beautiful margherita out, the realization hit me like a pizza pie to the face! They add the basil AFTER the pizza comes out of the oven. That is why it always tasted so differently!
So there you have it folks. Throw your basil on AFTER you’ve cooked your pizza. It makes all the difference in terms of flavor. Mmmmmm….