Margherita Pizza


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

I don’t know why I always think of Margherita Pizza as a summer recipe because 550 degree oven and summer heat don’t mix. As if we needed that a.c. to run any harder.

So I’ve been waiting all summer to break out the pizza stone and make this Margherita Pizza… and now I can since the temperature has dropped a whopping 10 degrees :).


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.

Margherita Pizza

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

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


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!

Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 1 hour
Servings: 5


  • 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


  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. *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). 

  10. Recipe source: Cooking Classy


  • 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

  • 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

  • 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

  • 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

  • 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

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