These Pizza Margherita Grilled Cheeses consolidate all your preferred fixings from a great pizza Margherita and stuff them in the middle of two cuts of bread…
Margherita pizza has been at the forefront of my thoughts since Kev and I experimented with an "ensured Neapolitan" pizza place generally new to Kansas City a week ago. After an insufficient wine pour which took me four traditionalist tastes to complete, a sticker price of $18 for a 10-inch individual pizza and spotty administration, I wasn't actually betting on adoring the pizza enough to warrant a second visit.
As I pursued our server, pie close by, with my eyes, advancing from the presented kitchen to our table, and saw very close exactly how modest this pie really was, I turned out to be much progressively distrustful it would satisfy the promotion I'd made in my mind.
In any case, at that point, I took my first chomp, shut my eyes and was promptly transported back to Rome, breathing in my absolute first great Margherita pizza, a pizza about difficult to discover back in the states. It's interesting however, I thought I had discovered numerous spots in Kansas City (counting my very own kitchen) that came frightfully near replication, yet after this specific experience, I realized I'd been off-base from the beginning. It's sort of like that time you thought you were "enamored" when you were a child or in a past relationship, however then you meet your better half/mate/accomplice and you sort of go ahhhhh so this is what it's REALLY similar to.
The sauce was new, sweet and in ideal extent to the remainder of the fixings. The outside layer, chewy, slim and somewhat burned. The mozzarella, stringy and sparingly utilized. All spotless, basic fixings orchestrating together to make the ideal nibble. Obviously, I'll be back for my Margherita pizza fix sooner rather than later (I'll simply avoid the wine list).
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Ingredients
- 1 teaspoon olive oil
- 1 large garlic clove minced
- 2 tsp. tomato paste
- 14.5 ounces fire-roasted canned tomatoes
- 1/4 teaspoons salt
- 1 tablespoon sugar
- 16 ounces fresh mozzarella cheese sliced
- 1 cup basil leaves
- 8 slices sourdough bread
- 3 tablespoons butter melted
Instructions
- In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomato paste, stir to combine. Cook for one minute. Add tomatoes, salt and sugar, whisk until tomato paste is fully incorporated.Simmer for 8-10 minutes until thickened. Set aside.
- Heat a large cast-iron skillet or griddle to a medium heat.
- Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.
- Drizzle with a little bit of olive oil. Season with salt and pepper. Place the other two pieces of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.
- Place sandwich butter-side down in a skillet heat to medium (work in batches if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes.
For more detail : bit.ly/2zkvevk
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