Margherita Pizza Recipe

If there’s a pizza that truly captures summer on a plate, it’s Margherita Pizza: bubbly, golden crust, silky tomato sauce, pools of fresh mozzarella, fragrant basil, and the tiniest kick from red pepper flakes. This is a classic for a reason—simple, colorful, and outrageously delicious every single time.

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Ingredients You’ll Need

Margherita Pizza is all about celebrating the essentials—each ingredient stands proudly on its own, adding fresh, bold flavor and gorgeous color. Let’s break down what you need and why each one matters.

• Whole San Marzano Tomatoes (with juices): The soul of the sauce! San Marzano tomatoes are sweet, low-acid, and rich, creating a silky, vibrant base for your pizza.
• Extra-Virgin Olive Oil: A drizzle of good olive oil in the sauce and on top brings a fruity, peppery fragrance and glossy finish.
• Fresh Garlic Cloves: Just enough to infuse the sauce with depth without overpowering the bright tomato flavor.
• Sea Salt: Essential for making every flavor pop and balancing the sweetness of the tomatoes.
• Cornmeal: A little dusting keeps the dough from sticking and adds a pleasant crunch to the crust’s underside.
• Pizza Dough: Store-bought or homemade, the dough should be elastic and flavorful—this is your baking canvas!
• Fresh Mozzarella Cheese: Tear or slice for those melt-in-your-mouth puddles; it’s creamy, milky, and supremely stretchy.
• Fresh Basil Leaves: Add a signature herbal note and a pop of electric green right before serving.
• Red Pepper Flakes: Optional but so good for a whisper of heat that balances all the melty cheesiness.

Variations

I love that Margherita Pizza is endlessly versatile—think of it as a blank canvas for your favorite flavors, dietary swaps, or whatever you have on hand. Here are some fun ways to switch it up!

• Vegan Margherita: Swap in vegan mozzarella-style cheese and drizzle with extra-virgin olive oil at the end.
• Gluten-Free Version: Use your favorite gluten-free pizza dough (store-bought or homemade) to enjoy all the flavors without the wheat.
• Heirloom Tomato Topping: Layer a few thin slices of fresh heirloom tomatoes on top for even more garden-fresh goodness.
• Whole Wheat Crust: Replace regular pizza dough with a hearty whole wheat base for extra nutty flavor and fiber.

How to Make Margherita Pizza

Step 1: Preheat and Prep Your Oven

Start by cranking your oven up to 500°F—yes, really! That high temperature is the secret to getting a golden, crisp, restaurant-worthy crust. If you have a pizza stone, pop it in the oven now; otherwise, a baking sheet works beautifully. A good preheat makes all the difference.

Step 2: Make the Pizza Sauce

In a food processor, blend together the whole tomatoes (juice and all), olive oil, garlic cloves, and sea salt until totally smooth. You’re looking for a thick, vibrant, pourable sauce—no need to cook it down, since the baking will do the work for you.

Step 3: Stretch and Shape the Dough

Dust your baking sheet with cornmeal, then gently stretch the pizza dough into a large oval or classic round shape. Go slowly and use your hands, letting the dough relax if it resists—no rolling pin required! The cornmeal not only prevents sticking but adds a hint of crunch.

Step 4: Top Your Pizza

Spoon a generous half cup of your fresh tomato sauce evenly over the dough, leaving about an inch of border for that signature puffy crust. Arrange the mozzarella pieces over the sauce, making sure to leave enough space for irresistible golden spots to develop in the oven.

Step 5: Bake to Bubbly Perfection

Transfer the pizza to your hot oven and bake for 10–12 minutes. By the time it’s done, the crust should be deeply golden and crisp, the cheese bubbling and oozy, and the whole kitchen filled with that classic pizzeria aroma.

Step 6: Add Finishing Touches & Serve

Right after you pull your Margherita Pizza from the oven, scatter it with fresh basil leaves and a sprinkle of red pepper flakes for color and a hint of spice. Drizzle with a little more olive oil for it’s signature sheen, slice, and serve while hot!

How to Serve Margherita Pizza

Garnishes

Nothing beats lush green basil torn by hand right before serving—it’s aromatic, vibrant, and classic. If you like, you can add a whisper of freshly cracked black pepper, a final shimmer of flaky sea salt, or an extra drizzle of that good olive oil for a simply elevated finish.

Side Dishes

If you want to make your Margherita Pizza the center of a full meal, try a crisp arugula salad with lemon, garlicky sautéed greens, or a platter of marinated olives. For something extra cozy, serve with a bowl of tomato soup or a simple antipasti board.

Creative Ways to Present

I love slicing Margherita Pizza into rustic wedges on a wooden board for a casual family dinner, but you can also cut it into small squares for party bites. Try serving on individual plates with a swirl of balsamic glaze, or even let everyone add their own fresh basil from a pile in the center of the table—interactive and fun!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pizza cool completely before storing it. Place slices in an airtight container, separating layers with parchment paper, and refrigerate—your Margherita Pizza will keep beautifully for 2-3 days.

Freezing

Wrap leftover pizza slices tightly in plastic wrap and then foil before freezing. You can freeze Margherita Pizza for up to 2 months—when you’re ready to enjoy it again, no need to thaw overnight; just reheat straight from frozen!

Reheating

To reheat and keep your pizza crisp, place it in a 375°F oven directly on the rack for about 8 minutes, or until the cheese is bubbling again. The microwave works in a pinch, but for the very best texture, the oven is your friend!

FAQs

Final Thoughts

If you’ve never tried making Margherita Pizza from scratch, now’s your moment! It’s easier than you think and so soul-satisfying—the aroma, the crackle of hot crust, that taste of summer basil and bubbling cheese. Gather your favorite people and enjoy every bite!

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