Margherita pizza is a simple traditional pizza made with pizza sauce, fresh mozzarella, and basil. Store-bought pizza dough makes it quick, but if you’ve got time, homemade pizza dough is delicious and pretty easy to make.
As much as we love a fully loaded Supreme Pizza or fun twists like Buffalo Chicken Pizza, there really is nothing like a classic Margherita Pizza. Simple perfection.
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Holly’s Recipe Highlights: Margherita Pizza
The amount of pizza I consumed on a recent visit to Italy is unrivaled. When I got home, I knew I had to create a version of some of my favorite pizzas, starting with this Margherita Pizza.
- Toppings: Margherita pizza has a fresh, bright flavor with mozzarella, garlic, and fresh basil. This is a very simple pizza.
- Skill Level: Easy, especially with prepared dough and sauce.
- Recommended Tools: A pizza stone helps create a crisp, chewy crust.
- Serving Suggestions: Tastes great with a green salad, caprese-style sides, or a macaroni salad.
- Yield: Makes 1 12-inch pizza, about 4 meal slices or 6 appetizer slices. This recipe can be doubled.
Total time:
What’s in a Margherita Pizza
- Pizza Dough: Use either store-bought pizza crusts or homemade pizza dough. Let the refrigerated dough rest so it stretches without springing back.
- Pizza Sauce: To keep it simple I tend to use pizza sauce with garlic. For a more authentic version, hand-crush a can of San Marzano tomatoes onto your pizza dough.
- Fresh Mozzarella: Good mozzarella is worth spending on. Cut into slices and blot each one dry with a paper towel so the cheese melts and gets creamy.
- Fresh Basil: Add after baking for the freshest color and flavor. A thinly sliced basil chiffonade works well, too.
- Optional Finishing Touches: A pinch of red pepper flakes, a sprinkle of fresh Parmesan, or a drizzle of balsamic glaze and extra-virgin olive oil can add extra flavor.
How to Make Margherita Pizza
- Stretch and prep the pizza dough.
- Prep and spread the sauce, then add the cheese.
- Bake until the crust is golden and the cheese is melted. (Full recipe below.)
- Finish with fresh basil, slice, and serve.
How to Store Pizza
Store leftover margherita pizza in an airtight container in the fridge for up to 4 days. Reheat slices in a skillet, air fryer, or hot oven to bring back that crisp and chewy crust.
For freezing, wrap baked slices well and freeze for up to 2 months. Add fresh basil after reheating for the best flavor. Pizza dough and sauce freeze well separately for easy make-ahead prep.
Fresh Sides for Margherita Pizza
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Equipment
Ingredients
- 1 (12 ounce) pizza dough
- 1 to 2 tablespoons flour for dusting
- 1 tablespoon olive oil
- ⅓ cup pizza sauce
- 2 cloves garlic finely minced
- 8 ounces fresh mozzarella cheese cut into slices
- 8 fresh basil leaves
Instructions
- Place a baking sheet or pizza stone in the oven. Preheat the oven to 450°F.
- Stretch or roll out the pizza dough into a 12-inch wide circle on a lightly floured surface. Transfer to a piece of parchment paper. Brush the whole crust with olive oil.
- Stir minced garlic into your pizza sauce and evenly spread the sauce over the pizza, leaving a half-inch border around the edges.
- Evenly place slices of mozzarella cheese over the sauce.
- Transfer the pizza (with the parchment paper) to the preheated baking sheet or pizza stone and bake for 14 to 18 minutes or until crust is golden and cheese is bubbly.
- Let rest for a few minutes and then slice. Top with fresh basil before serving.
Notes
- Use a light layer of sauce so the crust stays crisp.
- Preheat the pan or stone for a golden bottom. Use parchment for easy transfer.
- Add sliced tomatoes before baking, for a special touch.
- Basil should be added after baking to keep it fresh.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
