Margherita Pizza

Pizza constantly makes a bad day feel much better, and there’s absolutely nothing better than a best piece of margherita pizza. Now you can make this dish in your home whenever the yearning strikes!

Pizza margherita, as the Italians call it, is an easy pizza coming from Naples. When done right, margherita pizza includes a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a spray of salt. That is all.

margherita pizza ingredients

Sure, you might include some tomato if you ‘d like, however just if the tomato is really ripe, red and worthwhile. Genuine Neapolitan pizza margherita does not need fresh tomato. Attempt making this pizza as composed, and you will not miss out on the tomato on top. In some cases less is more.

This pizza is basic, fresh and an ensured crowd pleaser. It’s a pleasure to make and even much better to consume. How about pizza tonight?

margherita pizza before and after baking

Pizza Margherita Ingredients

Pizza Dough

As normal, I utilized my go-to entire wheat pizza dough. When made with white entire wheat flour, it does not even taste like entire wheat!

In a rush? This pizza will deal with one pound of store-bought dough too.

San Marzano Tomatoes

San Marzano tomatoes are an unique range of plum tomato stemming from the San Marzano area near Naples, Italy. San Marzano tomatoes hurt and abundant in taste. Even the tomato sauce inside the can is thicker than the majority of other entire canned tomatoes. They are unique.

San Marzano tomatoes are the standard option for pizza margherita and yield the best sauce. Just put the entire can into a bowl and squash the tomatoes by hand prior to utilizing.

Watch How to Make Margherita Pizza

Fresh Mozzarella Balls

Try to find mozzarella balls crammed in water, instead of vacuum-sealed. Water-packed mozzarella transcends in taste and texture; vacuum-sealed mozzarella can taste rubbery.

Ovoline mozzarella balls are my preferred for pizza margherita considering that they are the best size (about 1-inch in size). Larger or smaller sized mozzarella balls will work, too. Simply tear them into smaller sized pieces as essential.

Whole Foods provides water-packed ovoline mozzarella, and one container is the best quantity for 2 pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.

Fresh Basil

Fresh basil is definitely important. When the pizza runs out the oven, spray a handful of carefully sliced basil on each pizza. I like to include a couple of little basil leaves for accents, too. Adorable!

Olive Oil & Salt

Margherita pizza is not total without a light drizzle of extra-virgin olive oil. Take care as you put so you do not inadvertently exaggerate it.

Last but not least, include a spray of flaky sea salt or kosher salt. Our sauce does not consist of any included salt, so a light spray of salt assists draw out the very best tastes in this pizza.

homemade margherita pizza

What to Serve with Margherita Pizza

  • Basil Pesto Salad Dressing: Perfect on any summery green salad.
  • Italian Chopped Salad: My leading choice!
  • Layered Panzanella: More tomato and mozzarella goodness, in salad kind.
  • Parmesan Roasted Broccoli with Balsamic Drizzle: This broccoli is totally alluring.
  • Perfect Roasted Asparagus: Quick and simple.

classic margherita pizza

More Homemade Pizzas to Delight In

Here are simply a few of my preferred pizza dishes on the blog site:

  • Arugula-Almond Pesto Pizza
  • Broccolini Almond Pizza
  • Brussels Sprouts Pizza with Balsamic Red Onions
  • Greek Pizza
  • Ultimate Vegetable Pizza

slice of margherita pizza

Margherita Pizza

  • Author: Cookie and Kate
  • Preparation Time: 25 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 45 minutes
  • Yield: 2 pizzas 1 x
  • Classification: Main course
  • Technique: Baked
  • Food: Italian
  • Diet Plan: Vegetarian

5 from 3 evaluations

Make traditional margherita pizza at house with this basic dish! This Neapolitan pizza is fresh, tasty and simple to make. Dish yields 2 medium (11-inch size) pizzas.

Active Ingredients

  • 1 batch simple entire wheat pizza dough or 1 pound store-bought pizza dough
  • 1 big can ( 28 ounces) entire San Marzano tomatoes
  • 12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, preferably water-packed
  • Handful of fresh basil, very finely sliced plus little leaves
  • Extra garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt and optional red pepper flakes


  1. Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re utilizing a baking stone or baking steel, location it on the upper rack. Prepare dough through action 5.
  2. Location a medium blending bowl in the sink and put the canned tomatoes into the bowl, juices and all. Squash the tomatoes by hand. Spread about 3/4 cup of the tomato sauce uniformly over each pizza, leaving about 1 inch bare around the edges.
  3. If your mozzarella is crammed in water, drain off the water and carefully pat the mozzarella dry on a tidy tea towel or paper towels. If you’re dealing with big mozzarella balls, tear them into smaller sized 1-inch balls. Disperse the mozzarella over the pizza, focusing it a bit more in the center of the pizza, as it will melt towards the edges.
  4. Bake pizzas separately on the leading rack up until the crust is golden and the cheese is simply turning golden, about 10 to 12 minutes (or substantially less, if you’re utilizing a baking stone/steel watch on it).
  5. Leading each pizza kindly with fresh basil, followed by a light back-and-forth drizzle of olive oil, a scattering of salt, and red pepper flakes, if you want. Slice and delight in. Remaining pizza will keep well in the fridge for approximately 4 days.


Make it dairy free/vegan: While untraditional, this pizza would be great with vegan sour cream sprinkled throughout the pizza both prior to and after baking. Just leave out the Parmesan in the pizza crust dish.

Make it gluten complimentary: Replace your preferred homemade or store-bought pizza dough.

▸ Nutrition Info

The info revealed is a price quote offered by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

Check Out Complete Post .

Leave a Reply

Your email address will not be published. Required fields are marked *