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.
Gino D'acampo's Classic 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.
Homemade Margherita Pizza
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.
Best Homemade Margheriita Pizza (tips And Tricks!)
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.
Margherita Flatbread Pizza 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!
Margherita Pizza (5 Ingredients, Vegetarian)
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.This margherita pizza recipe is a celebration of simple, fresh ingredients! Juicy tomatoes, basil, and mozzarella cheese top a crisp, chewy crust.
I think of margherita pizza as the heartier cousin of Caprese salad, with a crisp, chewy crust supporting the delicious trio of tomatoes, basil, and fresh mozzarella. You’ll find this classic pizza on the menu of any Neapolitan pizza joint, but you can also make a really great homemade version. This margherita pizza recipe is here to prove it!
Healthy Eggplant Pizza Base With Margherita Topping Recipe
According to Marcella Hazan’s cookbook Essentials of Classic Italian Cooking, the pizza was first made for Italy’s Queen Margherita when she visited Naples in the late nineteenth century. The red, white, and green toppings were patriotic, as they decorated the pizza with the colors of the Italian flag.
Next, stretch the dough. Don’t worry if you don’t have any fancy pizza-making equipment like a pizza peel or pizza stone. A baking sheet works perfectly for this recipe!
Then, add the toppings. Spread a heaping 1/2 cup of the tomato sauce over the pizza dough, leaving a 1-inch border around the edges.
Gluten Free Margherita Pizza (the Most Foolproof Gluten Free Pizza Dough!)
This recipe makes extra pizza sauce! Store leftover sauce in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.
…and bake! Transfer the pizza to a 500°F oven and bake for 10 to 12 minutes, or until the cheese is melted and the crust is golden brown.
Remove the pizza from the oven and top it with the fresh basil leaves, red pepper flakes, and a drizzle of olive oil.
Ingredient Healthy Pizza Dough
My favorite way to serve a margherita pizza is with a salad on the side. It goes nicely with any of these recipes:
This homemade margherita pizza is so easy and delicious! My biggest tip for this recipe is to use good-quality ingredients like fresh basil and sauce made with San Marzano tomatoes. Because the recipe is so simple, you'll really taste the difference.
*Store leftover pizza sauce in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.
Best Homemade Margherita Pizza
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.Tomatoes, fresh basil with mozzarella cheese…the Margherita pizza is in a class of its own! This post will show you how to create the healthiest, tastiest, BEST homemade Margherita pizza.
For best results, make your own homemade pizza dough (this one is simple, with 5 ingredients and no yeast!) You can use this dough with any pizza you want including this chicken marinara pizza, this chicken alfredo pizza, or this bbq chicken pizza.
Have you ever wondered why it's called a Margherita Pizza? The other night, my mother-in-law and I decided to look it up.
Classic Margherita Pizza With Whole Wheat Pizza Crust
In the 19th century, the King of Italy, and his wife, Queen Margherita di Savoia, noticed peasants in Naples eating a large flat bread covered with tomato paste and tomatoes.
The curious queen called for Chef Rafaelle, the most popular of the pizza chefs in Naples, and ordered him to prepare his specialties.
Pizza Dough: When I am making pizza at home, I almost always use this pizza dough recipe. But, in a pinch, you can really use whatever dough you like.
Four Cheese Margherita Pizza Recipe
Fresh Mozzarella: The higher quality and fresher mozzarella you can find, the better. It's a real game changer. Fresh mozzarella is great because it gives you that perfect bubbling melt and it's also super tasty.
Tomatoes: I use Roma tomatoes for this, but if you want the sauce to be a little sweeter, you could use San Marzano tomatoes.
Basil: I always use fresh basil when I can. It's super easy to grow and one plant produces plenty for our family - so if you can plant your own basil at home, it's the gift that keeps giving. You can always grab it at the store -- just go for the fresh stuff.
Classic Margherita Recipe: How To Make Classic Margherita Recipe
A Margherita pizza is quite different from a regular cheese pizza because of the fresh ingredients. A cheese pizza includes cheese over the sauce and nothing else. But with a Margherita pizza, you get fresh and flavorful toppings, like tomatoes, sliced mozzarella, basil, and extra virgin olive oil.
Read on for how to make this extra tasty homemade pizza recipe, paired wonderfully with your favorite salad. And don't worry, no baking stone is no big deal. An upside down sheet pan works just great as a pizza pan.
Step 2: Drain tomatoes and puree in afood processorthis will give it that smooth texture. Add olive oil, oregano dried basil, salt and pepper and pulse to combine.
Pizza Margherita Recipe By Tasty
A simple tomato sauce makes for the best Margherita pizza (I've experimented quite a bit to find the perfect flavor and texture).
Step 4: Bake pizza for 8-10 minutes until cheese is melted and the crust begins to turn golden brown. Remove from oven.
Pizza is best stored in the refrigerator in an airtight container. This keeps it dry - but not too dry - and it won't get soggy. I know some people suggest wrapping the slices up in a bed of foil, but I noticed that it gets too moist.
Quick And Easy Margherita Pizza
The stovetop reheating method will get your pizza crunchy
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