Other recipes to try
Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
With a spectacular view over the glistening Dolomites-backed waters of Lake Garda, in a little local eatery on Salo’s Lungolago Zanardelli, I tasted the most delicious pizza I had ever eaten in Ristorante Pizzeria Papillon.
Watching as taxi boats and glossy mahogany-floored yachts set courses across the Lombardy inlet, I knew this molten margherita was a dish I would never forget. Years later, despite countless attempts to recreate the Italian classic, I have yet to eat anything quite as good! But I have learned some tricks along the way, including to always “sear” the raw pizza in a heavy-bottomed pan prior to baking (to recreate the intensity of a pizza oven) and to invest in the highest quality ingredients you can find. Alla prossima, Italia – until we meet again.
Makes 2 large or 3 small pizza bases
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Plain flour: | 450 grams (3 cups) |
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Instant yeast: | 2 teaspoons (1 packet) |
Olive oil: | 1/2 tablespoon (1 glug) |
Salt: | 3/4 teaspoon (2 large pinches) |
Warm water: | 315 ml |
Homemade or tinned tomato sauce: | To suit your taste |
Fresh mozzarella: | 2 balls |
Fresh oregano: | 4 leaves |
Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
If this is the sort of food you love, why not make it part of your next adventure. Our travel experts can help you by including culinary experiences in your itinerary, from cooking with locals to dining at exclusive restaurants.
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