"Julian Vrieslander" > wrote in message
...
> 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.
>

Hmmm... I have never seen it with meat. Only fresh tomatoes and basil.
Obviously the crust could vary.