If there’s one recipe I’ll never tire of sharing—and eating!—it’s this classic Margherita Pizza. With its bubbling, golden mozzarella, sweet-tart tomato sauce, and shower of fresh basil, every bite feels like a trip to Naples (no passport required!). It’s humble yet utterly crave-worthy, relying on the beauty of simple, quality ingredients to completely steal the show.
Why You’ll Love This Recipe
- Restaurant-Quality At Home: This Margherita Pizza turns your kitchen into a traditional pizzeria with its chewy crust, perfectly melted cheese, and vibrant flavors.
- Simple Ingredients, Big Flavor: With just a handful of pantry staples and fresh goodies, you’ll be amazed at how much flavor you can coax from so little.
- Quick & Satisfying: From dough to dinner in about 30 minutes—this recipe is weeknight-friendly but always feels special.
- Totally Customizable: While classic is best, you can tailor your Margherita Pizza with toppings and tweaks to fit every mood or craving.
Ingredients You’ll Need
Margherita Pizza is living proof that less can truly be more. Each ingredient brings its own magic—crisp, chewy dough; creamy, bubbling cheese; a bright, garlicky sauce; and the irresistible finish of aromatic basil. Here’s what you’ll need to create this pizzeria favorite from scratch.
- Whole San Marzano Tomatoes: These Italian tomatoes are sweet and low-acid, making your sauce shine—go for the best quality you can find.
- Extra-Virgin Olive Oil: Adds a gorgeous, fruity richness to both the sauce and finishing drizzle.
- Garlic Cloves: Just two are enough to infuse the sauce with gentle, savory depth—slice or mince for extra punch.
- Sea Salt: Brightens and balances every bite—don’t skimp!
- Cornmeal: A light dusting under the dough helps it crisp up and prevents sticking.
- Pizza Dough: Store-bought or homemade, choose what’s easiest for you—just make sure it’s room temperature for stretching.
- Fresh Mozzarella Cheese: Torn into pieces or thinly sliced, it melts into irresistible pockets of creamy goodness.
- Fresh Basil Leaves: Torn basil adds a burst of color and signature aroma—always add after baking for the brightest flavor.
- Red Pepper Flakes: Optional but highly recommended for a subtle spicy kick.
Variations
The beauty of Margherita Pizza is how easy it is to make it your own. Whether you’re craving something dairy-free, gluten-free, or just want to play with fresh flavors, this pizza is the perfect blank canvas for all your creative twists.
- Vegan Margherita: Swap in your favorite vegan mozzarella (or try thin slices of cashew cheese) and drizzle with extra virgin olive oil for that glossy finish.
- Whole Wheat Crust: Opt for a whole wheat dough for extra nuttiness and more fiber—just keep the rest classic for authenticity.
- Roasted Veggie Upgrade: Add thin slices of roasted zucchini, eggplant, or cherry tomatoes on top for a colorful, garden-fresh vibe.
- Gluten-Free Option: Use a gluten-free pizza crust or base to make your pizza completely wheat-free (and shareable with everyone at the table).
How to Make Margherita Pizza
Step 1: Prepare Your Sauce
In a food processor, combine the whole San Marzano tomatoes (along with their juices), extra-virgin olive oil, garlic cloves, and sea salt. Blend until completely smooth—this homemade sauce is what brings a bright burst of summer to every bite of Margherita Pizza.
Step 2: Stretch the Dough
Sprinkle a generous layer of cornmeal onto your baking sheet to prevent sticking and add crunch. Place your pizza dough on the prepared sheet and gently stretch it into a large oval, working from the center out with your fingertips. Aim for a 1-inch border to help those edges puff beautifully in the oven.
Step 3: Assemble the Pizza
Spoon a heaping ½ cup of the fresh tomato sauce over the dough, spreading it evenly but leaving the outer edge free for the perfect, chewy crust. Layer on the torn or sliced mozzarella so that every slice gets a bit of creamy cheese when baked.
Step 4: Bake to Perfection
Carefully transfer your pizza to the piping hot oven (preheated to 500°F for maximum pizzeria vibes). Bake for 10 to 12 minutes, or until the crust is golden and crisp and the cheese is bubbling with little pockets of brown—your kitchen will smell heavenly!
Step 5: Finish & Serve
As soon as your Margherita Pizza comes out of the oven, scatter over plenty of fresh basil, add a sprinkle of red pepper flakes if you love a little heat, and finish with a drizzle of good olive oil. Slice, serve, and get ready for pizza bliss!
Pro Tips for Making Margherita Pizza
- Sauce Simplicity: Don’t overcook or over-season your sauce; blending raw, quality tomatoes with a touch of olive oil and garlic preserves their natural freshness.
- Room Temp Dough Magic: Let your pizza dough come fully to room temperature before stretching—cold dough will shrink back and resist the classic airy chew.
- Fresh Mozzarella Handling: If your mozzarella is very watery, gently pat it with paper towels—this keeps your crust from getting soggy and ensures melt-in-your-mouth cheese pockets.
- Basil Timing: Always add the basil after baking; if you add it before, it’ll lose its bright, fresh flavor and wilt in the heat.
How to Serve Margherita Pizza
Garnishes
For the prettiest Margherita Pizza ever, another glug of top-shelf olive oil, a few extra fresh basil leaves, and a pinch of flaky sea salt right before serving make all the difference. If you’re feeling fancy, grate a touch of Parmesan over the top or even add a swirl of balsamic reduction for a new flavor pop.
Side Dishes
This pizza pairs beautifully with a crisp, peppery arugula salad tossed in lemon vinaigrette, or some simply grilled seasonal veggies. If you want to stretch the meal, a light minestrone soup or small antipasto platter always makes it feel like an Italian feast.
Creative Ways to Present
Serve your Margherita Pizza sliced into rustic wedges on a wooden board for that trattoria vibe, or try cutting it into smaller squares for an easy appetizer or party snack. For family nights, let everyone customize mini pizzas with extra toppings—they’ll love the hands-on fun!
Make Ahead and Storage
Storing Leftovers
Leftover Margherita Pizza (if you’re lucky enough to have any!) keeps best wrapped tightly in foil or stored in an airtight container in the fridge for up to three days. It stays soft but maintains plenty of great flavor for an easy lunch or next-day treat.
Freezing
For longer storage, you can freeze baked or unbaked pizza slices—just wrap well in plastic wrap followed by foil. Pizza sauce also freezes beautifully; portion it into small containers or freezer bags so you always have some on hand for impromptu pizza nights.
Reheating
To recapture that just-baked magic, reheat slices directly on a baking sheet at 400°F for a few minutes—the crust crisps and the cheese gets nice and gooey again. A quick skillet reheat on low also works wonders for that signature crunch.
FAQs
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What is the secret to an authentic Margherita Pizza?
The secret lies in using top-quality, simple ingredients: real San Marzano tomatoes, fresh mozzarella, good olive oil, and a hand-stretched dough. Authenticity comes from allowing these flavors to shine—keep it simple, and resist loading on extra toppings.
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Can I use pre-made pizza dough and still get great results?
Absolutely! Store-bought dough makes Margherita Pizza weeknight-accessible. Let it come to room temperature before stretching, and look for a dough with as few ingredients as possible for best flavor and texture.
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How do I keep the crust from getting soggy?
Be sure to use only a thin layer of sauce and pat your mozzarella dry before adding it to the pizza. Baking at a very high temperature also helps to crisp the crust quickly, preventing sogginess.
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Can this pizza be made gluten-free or dairy-free?
You bet! For a gluten-free Margherita Pizza, choose your favorite gluten-free crust. For dairy-free, use vegan mozzarella or a homemade nut cheese. Both swaps work beautifully and let everyone join the pizza party.
Final Thoughts
If you haven’t tried homemade Margherita Pizza yet, you’re in for a truly joyful kitchen adventure. Whether it’s a cozy night in or a lively gathering with friends, this beautiful, basil-kissed pizza always brings people together—so grab your ingredients and let that oven work its magic!
Print
Margherita Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 3 to 4 1x
- Category: Baking
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy the classic flavors of Italy with this homemade Margherita Pizza recipe. Simple yet delicious, this pizza features a flavorful tomato sauce, gooey mozzarella cheese, and fragrant fresh basil leaves.
Ingredients
Sauce:
- 1 (28-ounce) can whole San Marzano tomatoes
- 2 teaspoons extra-virgin olive oil
- 2 small garlic cloves
- 1/2 teaspoon sea salt
Pizza:
- Cornmeal, for stretching the dough
- 1 pound Pizza Dough, store-bought or homemade
- 8 ounces fresh mozzarella cheese, torn or thinly sliced
- Fresh basil leaves
- Red pepper flakes, for sprinkling
Instructions
- Preheat the oven to 500°F. In a food processor, blend the whole San Marzano tomatoes, olive oil, garlic, and salt until smooth.
- Dust a baking sheet with cornmeal. Stretch the pizza dough on the baking sheet into a large oval shape.
- Spread the tomato sauce over the dough. Leave a border around the edges. Top with mozzarella and bake for 10-12 minutes until crust is browned.
- Remove from the oven and garnish with basil, red pepper flakes, and a drizzle of olive oil before serving.
Notes
- Store leftover pizza sauce in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
