This Four Cheese Margherita Pizza recipe is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margherita lately and while we love a classic margherita, this one is packed with so much flavor it’s hard to not make it.
There’s something especially wonderful about how the cheeses work together. The first time we made the pizza and I threw that feta on top I thought, this could be pushing it, that may be too much cheese.
The dough is a Neopolitan crust which means super thin. We prefer thin, crispy and chewy crust. And we loooove the marinated tomatoes. It makes the pizza even more awesome! They only take a quick soak, and if you leave them too long they will start to break down too much, but trust me, they are totally awesome.
Homemade Margherita Pizza
In the end it’s a dang good four cheese margherita pizza so what more can I say other than, just trust me on this one and make it for your family asap!
Can you guess which 4 cheeses go into this cheese quadfecta? Yes, that is a word…I just looked it up! Here is the list of the ingredients you will need ending with the quadfecta…
The full recipe with the measurements and detailed instructions can be found in the recipe card at the end of this post.
Easy Margherita Pizza Recipe (no Yeast)
Margherita pizza is pizza in its simplest and purest form imho…and it’s the best. It is usually made with a San Marzano tomato sauce, mozzarella cheese, fresh basil, salt and extra-virgin olive oil. We are going to jazz this one up with a few more cheeses.
They are generally oval or cylindrical in shape, and generally higher solid content, with less juice. You can find them crushed, diced and whole in the canned tomato aisle, and they are usually a little more expensive than the other tomatoes but it is worth every penny.
Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes. We love the flavor of Roma tomatoes and how they soak up the flavor of the marinade.
Classic Margherita Recipe: How To Make Classic Margherita Recipe
The blend of all these flavors is like actual heaven, but you can omit one or two if you want. It’s totally versatile, but I’m telling you…the quadfecta is magic!
Heat a heavy skillet to medium and add a drop of oil. Place the pizza in the skillet, and cook for 2 minutes, until the bottom is crisp.
Turn the heat to low and add 2 drops of water along the edge of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.
Best Pizza Margherita
Of course if you’re in a hurry and don’t want to go to the effort, just zap it in the microwave for 30 seconds.
Store in an airtight ziploc bag and this pizza will keep for 4-5 days in the fridge. It also freezes really well. Let it cool completely and then place on a baking dish in a single layer and freeze for an hour or so. Then place all the pieces in a ziploc bag. It will keep in the freezer for up to 3 months.
Is it possible to have too much cheese?? No, I say! A margherita pizza is simple, but add some extra cheeses and you have a margherita pizza recipe that has leveled up. You’re going to absolutely love it!
Margherita Pizza Recipes
Serving: 1 g Calories: 254 kcal Carbohydrates: 4 g Protein: 14 g Fat: 21 g Saturated Fat: 9 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 9 g Cholesterol: 49 mg Sodium: 612 mg Potassium: 193 mg Fiber: 1 g Sugar: 2 g Vitamin A: 948 IU Vitamin C: 9 mg Calcium: 336 mg Iron: 1 mg
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.My search for the besthomemade margherita pizza (made in a standard oven with everydayingredients) is over! You’ll want to make this homemadepizza recipe over and over again. For step-by-step dough instructions, checkout themargherita pizzavideo below!
The time has come! I’ve been teasing you on Instagram for weeks, and I sincerely apologize. I was busy eating this margherita pizza.
How To Make A Classic Margherita Pizza (and Your Own Dough) At Home
. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statementsgenerally makes me extremely uncomfortable. I’m terrified that you will go home andmake
I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellentandnot so great.
Margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in acobblestone street just off ofVia Tribunali in the historic neighborhood(known for having the best pizza places in the entire world), andsnaggedatable at the famousGino Sorbillo.
The Margherita Pizza Recipe
It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.
Homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.
But I do believe that this is thebestmargherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing anincredibly time-intensive pizza dough days in advance.
Grilled Pizza Margherita
First things first. Let’s talk equipment. A baking stone or steel is amust for great pizza at home.A few years ago, I replaced my traditional baking stone with a baking steel. It is a game-changer.
Bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800degrees Fahrenheit. They help you achieve crispycrustsby pulling moisture from whatever dough you are baking, includingpizza crusts.
Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easierto remove thepizza from theoven once it is done.
Easy Margherita Pizza
If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky!
For the best margheritapizza, you will want to preheat your oven tothe highest temperature possible.For my oven, that is 550 degrees Fahrenheit. I allow my bakingsteel to preheat for
30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better.
Bora X Bo Margherita Pizza Recipe
My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again!
If you maintain a sourdough starter, I highly recommend preparing this pizza with sourdough pizza dough! It offers a flavor and texture that cannot be replicated.
Serving: 1 serving , Calories: 750 kcal , Carbohydrates: 89 g , Protein: 33 g , Fat: 29 g , Saturated Fat: 13 g , Polyunsaturated Fat: 13 g , Cholesterol: 69 mg , Sodium: 1598 mg , Fiber: 5 g , Sugar: 6 g
Pizza Margherita: History And Recipe
This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.Margherita pizza is a classic thin-crust Italian pizza that originated in Naples and is named after Queen Margherita of Savoy. Legend has it that during her visit to Naples in 1889, she was served a pizza that was made with the colors of the Italian flag: red (tomatoes), white (mozzarella cheese), and green (basil leaves). This pizza became known as the Margherita pizza and has since become a popular classic all over the world.
The traditional Margherita pizza is topped with tomato sauce, fresh mozzarella cheese, basil leaves, and sometimes grated Parmesan cheese. While it is typically baked in a wood-fired oven, you can make it at home without any special equipment. I use a rich homemade pizza dough (store-bought works, too), a blazing hot oven, and a sheet pan to produce a crisp yet chewy pizza crust. The sauce is a speedy, no-cook Neapolitan pizza sauce made from canned San Marzano tomatoes that can be whipped up in just 5 minutes! When making Margherita pizza, it’s essential to use high-quality ingredients and not overload the pizza with too many toppings. Less is more here, as too much sauce and cheese will make the pizza soggy.
Mix to combine. Alternatively, if you prefer a smoother sauce, you can blend the ingredients in a food processor or
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