Margherita-style Toast

I've never eaten or made this before and I was AMAZED at how delicious it was. Been wanting to try my hand at a margherita pizza forever and all I can say is.. Success! There aren't a lot of ingredients so it's important to get the ones you do use right. The key is the sauce and the main ingredient is definitely the fresh basil. I made my sauce a little different than most do and it worked out swimmingly. I'll for sure be making this many more times!

Easy version of the notorious restaurant classic!

This is my family go-to pizza topping. It's simple and enhances the dough flavor.

This recipe is the result of trying different recipes and reading their comments. It mostly tries to replicate the pizza Margherita served at Roberta’s, in Brooklyn, NY. In general, but especially in this pizza, the best ingredients make all the difference.

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I wanted to make a dessert using strained yogurt, but eating toast for lunch is good, too, right?If you accidentally burn it in Step 2, the coffee will taste bitter, so be careful. Adjust the sweetness to your taste. If you don't like liqueur, you can use a little instant coffee instead. Recipe by John Lee Cooker

I wanted to make a garlic toast that's a little different to the usual kind. Recipe by uzukaji

Easy and tasty pizza toast for your breakfast!

This looks fancy-ish for a pizza but was actually a very simple dough to make and an easy technique to implement, with stellar results. I will be making this again, not necessarily for dinner but perhaps as one of the options for a buffet brunch or as a contribution to a potluck or tailgate party. You could make it as is, or add prosciutto or your favorite pizza toppings, or you could even make a cinnamon-sugar version for breakfast as well.

I wanted to use up the basil pesto that I had made.If you like, you can add green pepper, onion or bacon before topping with cheese.I recommend you use homemade basil sauce, but store-bought sauce is also fine. Recipe by umemodoki

A super light and highly digestible pizza. The morning of the day before, make a dough with very little yeast and high hydration, almost 80%, ideal if you want to knead by hand.

Its origin takes us back to Naples in 1889, specifically to the kitchens of the Bracci pizzeria where its chef, Raffaele Esposito, decided to create the tricolor pizza in honor of the country's flag for the then queen of the Italian empire, Margherita of Savoy.Alia, C. T. (2016, September 30). Pizza for the queen: this is how the Margherita pizza was born. Trendencias Lifestyle.

This is the simplest Italian pizza and my favorite.I've made this many times.If I only I had a brick oven at home or an oven that gets hotter than 300℃, I could make even more delicious pizza!Instead of using only mozzarella and parmesan cheeses, I tried adding melting type cheese too, which is easy to eat.If your oven goes up to 300℃, please try cooking your pizza at a high temperature.If you remove the parchment paper and cook the pizza directly on the baking sheet, it will come out crispier. Recipe by takkytake

If you combine ponzu with tomato before cooking the tomato, the tomato becomes amazingly sweet.Cut the tomatoes so that as little juice as possible spills out. Recipe by ayureo

Enjoy margarine and cheese on toast! This is a toast I often make and eat for breakfast.

Texture is so crunchy and Oh! that olive oil taste! Using fresh ingridients is key, fresh herbs on top and fresh mozzarella!. Why fry a pizzza? I live in Asia n ovens r scarce. So I must improvised, then discovered that the texture and the immediacy of eating was so satisfying.

I made this while remembering the pizza I had when I was in Genova. I get tired of eating the same thing so I made it half and half.Use tons of mozzarella cheese.If mozzarella is difficult to come by, use pizza type shredded cheese.The crust has a lot of olive oil, but since it's rolled out so thinly it's easy to handle. Of course you can decrease the amount if you want. Recipe by Brandy

I used the tomatoes fromon bread. Recipe by NAGANO kurume

Everyone has had some sort of version of this. After grocery shopping, I really didn’t have the energy to cook anything intricate. This was quick and easy but nonetheless delicious. * it’s important not to overdo the sauce and veggies. You don’t want the water content in the vegetables to make the bread saugy.

#goldenapron#post11#mysterybox3A simple dish with some great flavours like that of garlic and rosemary.

This delicious, versatile recipe can be made as a main dish, side dish, or appetizer; just size your bread accordingly. You can also add leftover cooked meats to the mix, as I did.

Incidentally, when it comes to pizza, I like nothing more than the simple yet gorgeous Margherita. Garlic, tomatoes, basil and Mozzarella - enough to make those salivary glands work overtime. So I have taken these basic ingredients of the delightful Margherita and turned them into fritters with a crisp, egg-y coating.The result is delicious. It takes little time to make. You could easily whip up a few for your guests this Diwali. The given ingredients yield about 15-16 fritters.PS. If you do not want to use eggs you could make a batter using cornflour and rice flour.More at: http://www.allthatsdelicious.com/margherita-fritters-batter-fried-tomato-mozzarella-rings-recipe

I came up with this when I received a bottle of "Cielo" brand extra virgin olive oil as a present. I tried substituting olive oil for butter, and used salt and pepper as an accent.Adjust the amount of salt to taste when making the garlic oil in Step 1. Since I used salt by the mill, the amount is approximate. It tastes better on the salty side. If you make more than 2 slices, just repeat Steps 1 & 2. Toast the tops well. Recipe by rie-tin

The key is the toasting level and when to spread the margarine.The origin of this recipe: My daughter, who works at a bread company, said, 'This is the most delicious way to eat it!' After trying it, I was shocked and thought, 'What was margarine toast before this?' With my daughter's guidance, I noted the tips and timing for our toaster.

I have not mentioned any quantity or measurements for this recipe as the ingredients can be adjusted according to taste.

Quick and easy to make :)

Really good and easy. :chef

I had some leftover pesto that wasn't quite enough to toss with pasta, so I spread it on bread, sprinkled with cheese and baked it in the oven. Ever since then, it's become a family favorite.Crusty bread is ideal. Recipe by Brandy

This is a recipe from the Chicago Sunday Trib which looks like either a great appetizer or breakfast!