Feeling like treating yourself like royalty again? As a pizza addict, I can recommend a royally delicious Pizza Regina straight from the hot pizza stone! In Germany, this pimped version of Pizza Margherita might not be as well-known as in Bella Italia, but in my opinion, it deserves just as much fame!
In addition to the dream team of tomato sauce, mozzarella, and basil, this time you'll give the hot slice an upgrade: with cooked Italian ham, flavorful olives, and finely chopped mushrooms, the puristic Margherita quickly turns into la Pizza Regina. Fruity, flavorful, crispy... a truly royal pizza escalation!
MY TIP:
When baking your Pizza Regina with original Neapolitan pizza dough, you should be a bit more economical with the toppings. The trick with the dough is that it is thinly shaped - too much sauce or toppings can quickly make your pizza soggy. Better to plan for 2-3 extra dough slices and enjoy it longer!
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 6 steps
Place the pizza stone slightly elevated (on an inverted oven tray or something similar) in the gas grill. Preheat the gas grill and pizza stone on maximum heat with all burners for at least 30 minutes - adjust ceramic burner to medium heat if necessary.
Tear mozzarella roughly. Wash and dry basil. Clean and slice mushrooms. Cut ham into strips. Drain olives.
Shape dough balls into round pizzas on a lightly floured work surface and sprinkle the bottoms with flour. Dust the pizza peel generously with flour as well.
Place the dough on the pizza peel and spread a thin layer of tomato sauce from the inside to the outside in circular motions, leaving a finger-width edge free. Sprinkle with a pinch of salt flakes, distribute mozzarella on the tomato sauce. Top with olives, mushrooms, and ham.
Bake pizza on the pizza stone in the gas grill for 5-7 minutes, depending on the internal temperature, until the crust is crispy and the cheese is melted.
Pluck basil leaves from the stems, distribute them on the pizza, top with a little olive oil, and serve hot.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!