Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!
Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.
If the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.
Herb And Garlic Margherita Pizza
This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?
As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!
San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.
Classic Margherita Pizza With Heirloom Tomatoes
San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.
Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.
Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.
Best Margarita Pizza Recipe
Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.
Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!
Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.
Margarita Pizza Recipe
Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.
Make classic margherita pizza at home with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to make. Recipe yields 2 medium (11-inch diameter) pizzas.
Make it dairy free/vegan: While untraditional, this pizza would be good with vegan sour cream drizzled across the pizza both before and after baking. Simply omit the Parmesan in the pizza crust recipe.
Neapolitan Pizza Recipe
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Pizza Margherita Classic Italian Pizza Topped With Fresh Tomatoes Mozzarella Cheese And Basil Recipe
© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.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.
Best 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.
The Best Homemade Pizza Recipe
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.
Italian Margherita Pizza
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.
Authentic Pizza Margherita Recipe
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!
Ooni's Classic Margherita Pizza Recipe
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.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.
Easy Margherita Pizza Recipe (no Yeast)
Mix to combine. Alternatively, if you prefer a smoother sauce, you can blend the ingredients in a food processor or blender. (Note: This recipe makes enough sauce for four pizzas. You can refrigerate extra sauce for up to one week, or freeze for up to three months.)
Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you’d like to bake the two pizzas at the same time, you can fire up
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