Earlier this year during little G’s spring break, we visited Naples in Italy, the birthplace of pizza. Other than the picturesque Italian coastline, one of the biggest highlights of our trip was the amazing Neapolitan pizzas we had.
Every day, we savored absolutely amazing pizzas, from one pizzeria to the next. The flavors, fresh aromas and perfect pizza crusts topped our list as the best pizzas we have ever had. They were simply delicious!
Since our trip to Naples, family pizza night hasn’t been the same again. Frozen pizzas and our favorite pizza delivery services are no longer on par with our newly acquired (pizza) palates.
I have to take matters into my own hands; I started making homemade pizzas for my family…and it has been a very rewarding experience.
Today, I am sharing with you my gluten free Pizza Margherita recipe. There is a story about the origin of Pizza Margherita, which we learned from our travel guide in Naples. The pizza was created by the Neapolitan pizza maker Raffaele Esposito.
He topped the pizza with tomatoes, mozzarella cheese and basil, to represent the colors of the Italian flag. He presented the pizza to the Queen Margherita, and hence the name Pizza Margherita.
It’s important to take note that the most important ingredient in gluten free flour is corn starch, and my number 1 choice is Argo Starch.
It’s so versatile and I can use it for both baking and cooking The texture of the starch is silky smooth and talcum fine, making everything so much more refined and better. Argo Starch is made from 100% pure corn, it’s the PERFECT brand for gluten free recipes.
While in Naples, I learned some secret techniques from the pizzeria there. First, be generous with your tomato sauce, which is infused with the sweet aromas of Italian basil.
Next, be generous with your mozzarella cheese. The final touches are a few fresh basil leaves and some olive oil on top of the pizza before baking. Those are the secrets of utterly scrumptious Pizza Margherita. Buon appetito!
Disclaimer: This is a sponsored post by Argo® Corn Starch and I am sharing this recipe as an Argo® Corn Starch Blog Ambassador.
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