Naples, Campania
Margherita with guanciale
Makes
2
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Pizza dough: 1 ball, about 10 oz
Whole peeled tomatoes: 1 cup, crushed by hand
Garlic: 1 clove, finely chopped
Fresh basil leaves: 6, torn
Salt: 1/4 teaspoon
Fresh mozzarella: 4 oz, cut into pieces
Guanciale: 2 oz, diced
Olive oil: 1 tablespoon
Flour: for dusting
Method
Heat the oven with a pizza stone or steel to its highest setting, at least 500°F, for 45 minutes. A grown-up handles the hot oven.
Crush the tomatoes in a bowl. Stir in the garlic, torn basil and salt.
Cook the guanciale in a dry skillet over medium heat, 6 to 8 minutes, until crisp. A grown-up handles the hot fat. Drain on paper towels.
Cut the mozzarella into pieces and pat them dry with a towel.
Dust the board with flour. Stretch the dough into a round about 10 inches wide, leaving the edge puffy.
Spread the sauce over the dough with the back of a spoon.
Scatter the mozzarella pieces and the crispy guanciale on top.
Slide the pizza onto the hot stone. Bake 6 to 8 minutes, until the crust is blistered and the cheese is bubbling.
Drizzle with olive oil. Slice and serve hot.
