In article >,
"Julie Bove" > wrote:

> So... How strong should the basil flavor be on such a pizza? When I had it
> before, I just remember a nice blend of flavors. This seems to be just
> basil, basil and more basil.

Seems like the answer is obvious: as much basil as you like.

In restaurants, Pizza Margherita can be just about anything. With meat,
no meat, added veggies, multiple cheeses, thin or thick crust, etc.

I was introduced to it at a little pizza joint called Vinny's in Ithaca,
NY. Closed a long time ago. Vinny had the usual extensive menu of
pizza toppings. But he was especially proud of his Margherita. He used
a medium-thick rising crust, brushed with olive oil, and topped with
tomato sauce, mozzarella, and shreds of basil. That's all - just a few
high quality ingredients. But it was wonderful.

--
Julian Vrieslander