Winging it with a Margherita pizza recipe

I'm using plum Roma tomatoes, garlic, salt, mozzarella, olive oil and parm. After baking is finished, the recipe says to add basil leaves cut into strips.

Do you think it would be overkill with the greens if a added chopped spinach to the sauce before baking?

[Robin Garr]

I'm using plum Roma tomatoes, garlic, salt, mozzarella, olive oil and parm. After baking is finished, the recipe says to add basil leaves cut into strips.

Do you think it would be overkill with the greens if a added chopped spinach to the sauce before baking?

It would taste good, but it probably wouldn't be a margherita any more. On the other hand, if it tastes good and you're not making it in competition, then so what? It certainly would be good to eat.

I'm using plum Roma tomatoes, garlic, salt, mozzarella, olive oil and parm. After baking is finished, the recipe says to add basil leaves cut into strips.

Do you think it would be overkill with the greens if a added chopped spinach to the sauce before baking?

It would taste good, but it probably wouldn't be a margherita any more. On the other hand, if it tastes good and you're not making it in competition, then so what? It certainly would be good to eat.

Thanks Robin!

We just got back from Atlanta where we tried Antica Pizza Napoletana. They have a trick that I thought was great. They layered a small amount of shredded mozzarella (preferably whole milk) on the pizza skin then drizzled the sauce over the cheese. The toppings came next including pieces of fior di latte mozzarella. This really helped to keep the pizza crisp yet you felt there was plenty of sauce. I have read that another coal oven pizzeria is doing this same trick in Chicago but this was the first time I witnessed how it was done.