White man's al pastor. I dig it.

You're supposed to rinse the anchovies off, not a lot of people know this. If your pizza place is putting them right out of the can on the pizza no wonder it was damn salty

seconding your comment - everyone is trying to gatekeep what we call Margherita.. when we use that term preeeetty loosely in Italy.

As another fellow Italian, I’m sorry but i agree with the other user. This would pass as a Margherita in Italy.

Just as an FYI - this would be called a Margherita in Italy.

I’d say it adds gastronomically quite a lot to the dish and would say its sparsely used by places because they don’t want to spend much on fresh basil. I’ve been to Naples, several times, and have yet to encounter a Pizza Margherita that lacks basil (the plain cheese pizzas were usually called something like “pizza al formaggio”).

If you knew the history of the Pizza Margherita, you’d know the basil is an important aspect, particularly to the guy who invented it

No idea why but "with some buns" made me chuckle. Your buns look delicious! But I feel super weird saying that

You don't live in Italy, do you? Here in Italy we call margherita every pizza with mozzarella, tomato sauce and a drizzle of evo oil. The og neapolitan one is usually made with san marzano tomatoes and fiordilatte

I wouldn't say it's that much of a key ingredient. I know the history of the pizza margherita, but the basil is mainly just garnish, and doesn't add much to the dish itself (which is why it's so sparsely used even at neapolitan pizza places).

It's hardly different at all, which is why the name is often used for a pizza with cheese and tomato. And for what it's worth, it's not unlikely to be a more common name than "cheese pizza"

I never knock a food until I try it. I tried the anchovies on pizza, but I really didn’t like it at all. Is it supposed to be really salty. Maybe it’s because I got it from dominoes.

You’re missing a key ingredient- basil.

The Italians have basil on their margarita pizzas

Well they’re wrong considering a margarita pizza has basil and if we wanted to get even more uppity, uses a specific type of tomato and mozzarella cheese.

Only about half from Napoli, the other half is Milanese and this is not the definition of margarita in Italy.

Rectangular pan, Wisconsin Brick Cheese blend, cheese spread to the edge of the pan, thick crust. That’s pretty much a Detroit style pizza. It’s not complicated to make. We also often use cup pepperoni.

Can you send me more crisp bread and some yjetost? I’m almost out.

my favorite😊

Yeah I know. I was just giving out the traditional definition of margherita pizza. Letting you know why it is what it is. Things change through adaptation of culture.

It being rectangular did not even strike me as indicative of any style, over here (Norway), homemade is always rectangular. Fits better into the pan that way too.

I'd assume most homemade pizzas would be rectangular? Unless you're an enthusiast with a dedicated wood burning brick oven maybe?

Well, here in Finland both restaurants and store bought frozen pizzas have margherita as just plain without toppings. But different strokes for different folks.

So does margherita tbf

Tbf NY style is just how it's made in many other places of the world. And margherita is cheese and tomatoes in many places.

I'd call this a margherita. I wouldn't call it a NY style pizza

Maybe where you're from

In Sweden it is

Deffo is. Might not be locally where you live

Certainly called a margherita where I'm from. Cheese and tomatoes.