Italian Kitchen
Spaghetti Carbonara
Silky spaghetti tossed with eggs, pecorino, crisp guanciale, and plenty of black pepper. No cream, just classic Roman technique.
Italian Kitchen
Free recipe
Margherita Pizza
A blistered thin crust topped with bright tomato sauce, fresh mozzarella, and basil. The pizza that started it all.
in the kitchen
Ingredients
- 2.5 cups bread flour
- 1 cup warm water
- 1 teaspoon active dry yeast
- 1.5 teaspoons kosher salt
- 1 cup crushed San Marzano tomatoes
- 8 oz fresh mozzarella
- 10 fresh basil leaves
- 2 tablespoons olive oil
Method
- Mix the flour, water, yeast, and salt into a dough and let it rise for one hour until doubled.
- Stretch the dough into a thin round and spread with the crushed tomatoes, leaving a border.
- Tear the mozzarella over the top and drizzle with olive oil.
- Bake at the highest oven setting on a hot stone for ten minutes, then finish with fresh basil.
Cook's note: Nutrition and timing are approximate. Always cook proteins and seafood to a safe internal temperature. See our disclaimer.
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