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.
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!
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!
Ingredients You’ll Need for This Recipe
- Pizza dough (homemade or store-bought)
- Extra virgin olive oil
- Canned San Marzano tomatoes
- Fresh Basil
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.
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.
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.
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!
More Pizza Recipes You Might Like
- Pepperoni Pizza
- Caramelized Onion Bacon and Spinach Pizza
- Chicken Alfredo Pizza
- Pear Goat Cheese and Italian Sausage Pizza
- Grilled Pizzas
- Hawaiian BBQ Chicken Pizza
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!
- 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
Heat oven to 550 degrees and place a pizza stone in the oven. Let it rest for at least 45 - 60 minutes.
Meanwhile, heat olive oil in a medium saucepan set over medium heat. Add garlic and saute just until lightly golden brown, about 20 seconds.
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.
Divide dough into 2 equal portions. Note that only one pizza will be able to bake at a time.
Working with one piece of dough at a time, stretch and shape into an oval about 13-inches long.
Lay on a well floured pizza peel. Spread about 1/2 cup sauce over one crust, sprinkle with half the mozzarella.
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.
Repeat with remaining crust. Sprinkle pizzas with fresh basil, cut into slices and serve immediately while warm.
Recipe source: Cooking Classy
*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).