Ever since I was young, my favorite pizza toppings were always sausage and mushrooms. Sure, there are many great combinations but I always ordered the same pizza every time and it was delicious every single time. As I grew older, I started to appreciate the more “grown-up” options like burrata, fresh greens, and a drizzle of olive oil. Even though I still love a sausage and mushroom pizza, I now have a new favorite: the margherita. You really can’t go wrong with tomatoes, fresh basil, and mozzarella. Today, I wanted to respect the traditional recipe but put my own twist on it by making a yellow margherita pizza (yes, yellow!). Finished with thinly shaved prosciutto, creamy burrata, bitter arugula, and a drizzle of olive oil, this pizza has everything you may want and more.

Yellow Margherita Pizza

1 hrTotal Time

Yields 12-inch pizza

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Ingredients

    Yellow margherita sauce
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 ½ lb yellow tomatoes, chopped
  • 1 tsp dried Italian seasoning
  • ½ tsp parsley, dried
  • ½ tsp basil, dried
  • ½ tsp granulated sugar
  • ¼ cup white wine
  • salt and pepper
  • Remaining ingredients
  • 12-inch pizza crust
  • 1/3 cup grated parmesan
  • 1 ounce prosciutto, thinly sliced
  • 8 ounce burrata, room temperature
  • 1 cup arugula
  • 1 tbsp extra virgin olive oil
  • freshly cracked black pepper

Instructions

  1. Preheat oven to 500 degrees F.
  2. Prepare the margherita sauce. Heat olive oil in a saucepan over medium heat. Add the garlic and saute for 30 seconds, making sure not to burn it. Add the remaining ingredients (yellow tomatoes – white wine) and bring to a simmer. Reduce heat to low and continue to simmer for 30-40 minutes or until the sauce has thickened and reduced by half. Season with salt and pepper. Blend the sauce until smooth and let cool slightly.
  3. Roll out the pizza dough into a 12-inch circle. Spread an even layer of the sauce and sprinkle on the parmesan. Bake for 4-5 minutes or until the top is browned and bubbly. Remove the pizza from the oven and top with prosciutto, burrata, and arugula. Drizzle on extra virgin olive oil and sprinkle freshly cracked black pepper. Serve immediately.
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**Helpful tips and common mistakes

This yellow margherita pizza is best prepared during tomato season because you will be making the pizza sauce from scratch. Trust me, like almost everything homemade, this sauce is so much better than canned pizza sauce. If you can’t find yellow tomatoes, go with regular red tomatoes. The pizza will still be darn delicious even if it’s a traditional red sauce.Saute the garlic in olive oil to infuse the oil with its flavors. Once the garlic is lightly browned, add the tomatoes, seasonings, a splash of white wine, and a little bit of sugar to balance the acidity. Let the sauce simmer until the tomato juices have been released and cooked down, about 30-40 minutes. You want to keep the sauce on low heat and let it slowly simmer to really develop the flavors.Once the liquid has almost all evaporated, season the tomato sauce, blend until smooth and taste again for seasoning. The sauce looks a little more orange then yellow at this point but we’re stilling to the yellow margherita name!Roll out your pizza dough into a 12-inch circle and proceed to make the pizza. Spread the yellow margherita sauce on the dough with a light sprinkle of grated parmesan. Bake the pizza on the highest temperature of your oven, usually between 500-550 degrees F. Bake the pizza until the crust is browned and the top is bubbly.Remove the pizza from the oven and finish it with prosciutto, burrata, and arugula. Drizzle extra virgin olive oil and finish with freshly cracked black pepper.

My friends, I cannot begin to tell you how much I love this yellow margherita pizza. I may never buy store-bought pizza sauce again. The combination of creamy, salty, bitter, and sweet all come to play and create one restaurant-quality meal. I may never eat another sausage and mushroom pizza again…

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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