Margherita Pizza

09.01.2017

Margherita Pizza has always been one of my favorite kinds of pizza. It just takes a few simple ingredients and you get insanely delicious results! You just can’t go wrong with that tomato, basil and fresh mozzarella combo.

Margherita Pizza

Homemade Margherita Pizza

There are many recipes out there for margherita pizza but this is how I like to make mine.

Nothing but a simple pizza crust, some San Marzano tomatoes, evoo, garlic, fresh mozza and lots of fresh basil. Simple ingredients yet a seriously flavorful end result!

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Most recipes just use the tomatoes straight from the can but I like to simmer them and reduce some of that excess liquid for a more concentrated flavor – and so there’s no soggy crust.

I also add extra virgin olive oil and garlic to the sauce which isn’t so common either. Why wouldn’t we add it though? More flavor!

Margherita Pizza

Ingredients You’ll Need for This Recipe

  • Pizza dough (homemade or store-bought)
  • Extra virgin olive oil
  • Garlic
  • Canned San Marzano tomatoes
  • Salt
  • Mozzarella
  • Fresh Basil

Margherita Pizza

How to Make Margherita Pizza

  • Heat oven to 550 degrees and let pizza stone rest in oven nearly 1 hour.
  • Heat olive oil in a pan. Add garlic and saute just until lightly golden brown.
  • Add in tomatoes, season with salt. Simmer about 15 – 20 minutes.
  • Divide dough into 2 equal portions. Stretch and shape each into an oval.
  • Lay on floured pizza peel. Spread about 1/2 cup sauce over one crust, sprinkle with half the mozzarella.
  • Slide onto pizza stone and bake until crust is golden brown and cheese is melted.
  • Repeat with second crust.
  • Sprinkle pizzas with fresh basil.

Margherita Pizza

Here I cheated and used a store-bought pizza dough to save time.

But not the kind that’s in a package with lots of random ingredients, just the kind the bakery or deli makes (it should consist of flour, water, yeast, olive oil, salt and sometimes sugar but nothing else).

I’ve found them at Trader Joes and Winco fyi.

Margherita Pizza

The only drawback here is that you can only bake one pizza at a time unless you have two ovens and two pizza stones. But they only take about 5 minutes to bake so no problemo.

Margherita Pizza

What are your weekend plans?? Making pizza should now be added to the top of that list :).

Plus weekends are for pizza, right? Bring on that cheesy goodness!

Margherita Pizza

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Margherita Pizza

5 from 1 vote

This Margherita Pizza is sure to be a hit! You get a fairly thin crust which is topped with a rich garlicky tomato sauce, lots of fresh mozzarella and plenty of fresh basil. This is how you do pizza!

Course: Main Course
Cuisine: Italian
Keyword: Margherita Pizza
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 1 hour
Servings: 5
Calories: 424 kcal
Author: Jaclyn

Ingredients

  • 1 lb. pizza dough, store-bought or homemade*
  • 2 Tbsp extra virgin olive oil
  • 2 tsp minced garlic (2 cloves)
  • 1 2/3 cups canned San Marzano tomatoes (and juices), finely crushed with hands
  • 2 pinches salt
  • 8 oz. fresh mozzarella, chopped into 3/4-inch cubes
  • 1/4 cup Small basil leaves or chopped basil ribbons

Instructions

  1. Heat oven to 550 degrees and place a pizza stone in the oven. Let it rest for at least 45 - 60 minutes.

  2. Meanwhile, heat olive oil in a medium saucepan set over medium heat. Add garlic and saute just until lightly golden brown, about 20 seconds.

  3. Add in tomatoes, season with salt and bring to a light boil. Reduce heat to low and simmer until reduced and thickened to nearly 1 cup, about 15 - 20 minutes. 

  4. Divide dough into 2 equal portions. Note that only one pizza will be able to bake at a time. 

  5. Working with one piece of dough at a time, stretch and shape into an oval about 13-inches long.

  6. Lay on a well floured pizza peel. Spread about 1/2 cup sauce over one crust, sprinkle with half the mozzarella. 

  7. Quickly and carefully slide pizza from pizza peel to preheated pizza stone and bake until crust is golden brown and cheese is melted, about 4 - 7 minutes. 

  8. Repeat with remaining crust. Sprinkle pizzas with fresh basil, cut into slices and serve immediately while warm.

  9. Recipe source: Cooking Classy

Recipe Notes

*If using store-bought pizza dough, let it come to room temperature before shaping. For homemade recipe follow link here (you will have extra dough which you can freeze for a later use).

Nutrition Facts
Margherita Pizza
Amount Per Serving
Calories 424 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 35mg 12%
Sodium 1055mg 44%
Potassium 184mg 5%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 8g
Protein 13g 26%
Vitamin A 9.3%
Vitamin C 9.7%
Calcium 25.8%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.

9 comments

  • Maureen: Hi Jaclyn,
    Do you think you could prepare the pizza, then put it in the refrigerator for a few hours and then bake it? April 7, 2018 at 4:00pm Reply

    • Jaclyn: Yes that should be fine. I’d let it rest at room temp a bit before baking. Hope you enjoy! April 8, 2018 at 12:51am Reply

  • Shiza: Wow ! its a new experiment of Margherita Pizza. After read it now I am going to try it. November 21, 2017 at 2:55am Reply

  • Juliana Ramsey: Hey Jaclyn! Margherita Pizza is my favorite pizza too! I have to make this! It looks so simple!! Thanks for the recipe! I know it will taste delicious!! Thanks again!! ❤ September 3, 2017 at 5:23pm Reply

    • Jaclyn: I hope you love it Juliana! September 3, 2017 at 5:42pm Reply

  • Laura | Tutti Dolci: Pizza perfection! Can’t wait to try this over the weekend! :) September 2, 2017 at 2:59pm Reply

    • Jaclyn: Thanks Laura! I hope you love it! September 2, 2017 at 9:18pm Reply

  • Traci: Can you explain letting the stone rest. Does that mean to take it out of the over after the 45-60 minutes of baking? I’m confused September 2, 2017 at 8:14am Reply

    • Jaclyn: Sorry for the confusion. Place the pizza stone in the oven then turn the oven to 550 (or your ovens highest setting) and set the timer for at least 45 minutes before adding the pizza on top of the hot pizza stone. September 2, 2017 at 9:20pm Reply

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