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!
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.
Classic Margherita Pizza
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.
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.
Delicious Margherita Pizza Recipe (homemade Perfection In Every Bite)
…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.
My favorite way to serve a margherita pizza is with a salad on the side. It goes nicely with any of these recipes:
Margherita Pizza With Fresh Mozzarella — La Casa Del Formaggio
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.
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.This pizza has a similar flavor profile and ingredients to Caprese Pizza. You’ll also want to make sure to try the bite-sized version: Mini Margherita Pizzas.
Burrata Margherita Pizza Recipe
Some common characteristics between each type include a higher amount of tomato sauce than cheese, the use of fresh and all-natural ingredients, and a soft thin crust peppered with golden brown bubbles.
Traditional margherita pizza is topped using san marzano tomatoes (both sauce & sliced), sliced fresh mozzarella cheese, and fresh basil, then topped with a drizzle of olive oil after it has been baked.You can then sprinkle on salt and black pepper to taste.
With our homemade pizza dough, this looks like a fancy restaurant-quality slice but is effortless to make. It is by far one of my favorites, so be sure to give it a go!
Buffalo Mozzarella & Burrata Pizza
PREP. Preheat the oven to 500°F. We like to use a pizza stone and throw this in while the oven is preheating for at least 15 minutes.
SAUCE & DOUGH. Make the homemade pizza sauce and the homemade pizza dough if going homemade. If you are using store-bought for both, you can skip this step.
ROLL. Roll out the pizza dough on a lightly floured surface to about 14-15 inches in diameter. **If you want more of a crust, be sure to fold in the outside edges of the pizza dough before adding sauce and toppings.
Margherita Pizza Mozzarella Tomatoes Garlic Basil
BAKE. Bake for about 5 minutes, then rotate the pizza and bake an additional 7-8 minutes or until the crust is golden and the cheese is melted. Garnish with fresh basil leaves and olive oil.
Pizza pan. Using a pizza stone is my first choice, but any pizza pan will work. Just be sure to cook in a very hot oven and consider blind baking the crust.
Blind baking is great for making sure that the center of the crust cooks and doesn’t get soggy. This is especially helpful when using ingredients that tend to weep like mozzarella and tomatoes. Shape the dough and bake it for about 6 minutes without topping it. Remove the dough from the oven, add the toppings, then continue baking until the pizza is cooked.
Easy 4 Ingredient Margherita Pizza Recipe
Freezer pizza. There are a lot of great things about this homemade margherita pizza and one of them is that you can put it in the freezer to be baked later, but since tomatoes don’t thaw well you will want to save them to add until you’re ready to bake.
Blind bake a plain pizza crust for 6-8 minutes. Allow the pizza to cool a little and add the sauce and cheese and then place it into the freezer. Once frozen solid, wrap the pizza with plastic wrap and then again with aluminum foil. Freeze for 4-5 months. Remove packaging and thaw, add fresh tomatoes and basil then bake.
STORE leftover pizza in foil in the fridge for 2-3 days. You can also freeze it for 1-2 months. Simply wrap each piece with plastic wrap and again with foil for 1-2 months. Reheat in the microwave or oven.
Margherita Flatbread Pizza With Burrata
Due to the fresh tomatoes and fresh mozzarella, which both contain moisture that can leak out during the baking time, this type of pizza is naturally wetter than a standard pizza. To help make sure it’s not too soggy, drain the tomatoes and cheese as much as possible before adding them to the pizza. Blind baking the crust is another way to ensure a fully cooked crust.
Traditional margherita pizza uses san marzano tomatoes which is a low moisture plum tomato. Another plum tomato that you may be more familiar with and that can be used on margherita pizza is roma tomatoes.
Freezer pizza. You can put it in the freezer to be baked later , but since tomatoes don’t thaw well you will want to save them to add until you’re ready to bake.
Pizza Recipe With Buffalo Mozzarella And Tomato
Calories: 213 kcal , Carbohydrates: 30 g , Protein: 10 g , Fat: 7 g , Saturated Fat: 3 g , Cholesterol: 17 mg , Sodium: 625 mg , Potassium: 140 mg , Fiber: 1 g , Sugar: 5 g , Vitamin A: 466 IU , Vitamin C: 5 mg , Calcium: 114 mg , Iron: 2 mg
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!It may be simple, but sometimes simple is the best! This Margherita Pizza is topped with pizza sauce, fresh mozzarella cheese, and basil, making one of the best pizzas you can make at home!
Pesto Pizza With Fresh Tomatoes & Mozzarella
Simple and fresh is the name of the game! If you love this Margherita Pizza, you’ll also want to check out my Caprese Pizza.
Fresh mozzarella, fresh basil, rich pizza sauce – the combination is perfection. It’s simple and classic, and it is a pizza will always rank high in my book!
1: Preheat the oven. If you are using a pizza stone, which I highly recommend, you’ll want the oven to preheat for at least 30 minutes.
Margarita Pizza With Buffalo Mozzarella Recipe
4: Bake the pizza: Bake the pizza until the crust is golden and the cheese is melted. This should be anywhere between 8 and 10 minutes, depending on how hot your oven goes. Just keep an eye on it, especially because you are baking at such a high temperature.
Pizza Stone: I have had my pizza stone for years and years and it has held up well. It’s an inexpensive way to up your pizza game.
Parchment Paper: I talk about this in my pizza dough post, but years ago I started using parchment paper because my husband doesn’t like the texture when you use cornmeal. It’s been a game changer!
Homemade Margherita Pizza Recipe
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Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
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