Margherita Pizza

Why You’ll Love This Recipe

Margherita Pizza is the perfect balance of crisp, chewy dough, tangy tomatoes, and melty mozzarella—all elevated by a touch of fresh basil. It’s quick to prepare with store-bought or homemade dough, customizable to your preferred crust thickness, and bakes in just minutes. Whether you’re making it in a conventional oven or on a pizza stone, this pizza captures the soul of Italian cooking: fresh, simple, and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (homemade or store-bought)

• Fresh mozzarella cheese

• Fresh basil leaves

• Crushed San Marzano tomatoes or tomato passata

• Extra virgin olive oil

• Garlic (optional, for sauce)

• Salt

• All-purpose flour or semolina (for dusting)

Directions

1. Preheat the oven: Set your oven to 475–500°F (245–260°C) and place a pizza stone or baking sheet inside to preheat.

2. Prepare the sauce: In a bowl, mix crushed tomatoes with a pinch of salt and a drizzle of olive oil. Add minced garlic if desired. No cooking required—keep it fresh and simple.

3. Shape the dough: On a lightly floured surface, stretch or roll out your pizza dough into a 10–12 inch round. Avoid overworking it to keep it airy.

4. Assemble the pizza: Place the dough on a piece of parchment paper. Spread a thin layer of tomato sauce, leaving a small border around the edges.

5. Tear the mozzarella into chunks and scatter evenly over the sauce.

6. Add a few fresh basil leaves (you can also add these after baking for fresher flavor).

7. Drizzle a little olive oil over the top.

8. Bake: Transfer the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

9. Remove from the oven, add a few more fresh basil leaves if desired, slice, and serve hot.

Servings and timing

This recipe serves 2–3.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Garlic-Infused Oil: Brush the crust edges with garlic olive oil before baking for extra flavor.

• Burrata Swap: Use fresh burrata instead of mozzarella for a creamy twist.

• Spicy Kick: Add crushed red pepper flakes or chili oil before serving.

• Gluten-Free: Use a gluten-free pizza dough to suit dietary needs.

• Whole Wheat Crust: Use whole wheat flour for a more wholesome base.

Storage/Reheating

Store leftover slices in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 375°F (190°C) oven for 8–10 minutes, or in a skillet over medium heat until the crust is crisp and the cheese is melted.
Avoid microwaving, as it can make the crust soggy.

FAQs

What’s the difference between Margherita and regular cheese pizza?

Margherita pizza uses fresh mozzarella, simple tomato sauce, and basil, while regular cheese pizza often includes shredded mozzarella and a more heavily seasoned sauce.

Can I use shredded mozzarella?

You can, but fresh mozzarella provides better texture and flavor. Drain excess moisture before using to avoid soggy pizza.

Why is my crust soggy?

Too much sauce or cheese can cause sogginess. Use a thin, even layer and preheat your baking surface.

Can I use canned tomatoes?

Yes, use high-quality crushed or whole peeled tomatoes like San Marzano for the best flavor.

Do I need a pizza stone?

It’s not essential, but a pizza stone helps achieve a crispier crust. A preheated baking sheet works well too.

Can I make the dough ahead of time?

Yes, homemade dough can be refrigerated for up to 3 days or frozen for up to a month.

Should I add basil before or after baking?

Both options work. Baking basil gives a more subtle flavor, while adding it fresh after baking keeps it vibrant and aromatic.

Can I make this vegan?

Yes, use dairy-free mozzarella and skip the cheese entirely if desired—the tomato and basil still shine.

How thin should I roll the dough?

For a traditional Margherita, aim for a thin base with slightly puffed edges—about ⅛ inch thick.

Can I use tomato paste instead of crushed tomatoes?

Tomato paste is too concentrated. Dilute with a little water and season lightly, but crushed tomatoes are preferred.

Conclusion

Margherita Pizza is a celebration of simplicity and flavor. With just a handful of fresh ingredients, you can create a beautifully balanced pizza that’s crisp, cheesy, and full of classic Italian charm. Whether you’re making it for a casual dinner or a weekend treat, this timeless recipe is guaranteed to please every time.

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