This Margherita Pizza Recipe is an ideal homemade gourmet pizza. It is full of delicious tomato, basil, and cheesy goodness, but is simple to prepare for even a novice cook.
If your family likes homemade pizza, then you must try our Chicken Pesto Pizza or Chicken Bacon Ranch Flatbread Pizza.
Table Of Contents
Recipe Details
Pizza dough tastes so much better when it’s homemade. And this Margherita Pizza recipe is so flavorful with its simple ingredients, you’ll want to make it again and again.
- TASTE: This Margherita pizza is a classic combination of sweet tomatoes, rich mozzarella, and earthy basil.
- TEXTURE: The crust is crisp with a little chewiness, and the gooey mozzarella is delicious with the thick sauce.
- TIME: It takes 40 minutes to make.
- EASE: This recipe is so easy to make, even if you’ve never made pizza before, I’ll show you how to make it right the very first time.
What You’ll Need
Ingredient Notes
- Homemade pizza dough– It’s really easy to make with my pizza dough recipe that combines flour, salt, yeast, extra virgin olive oil, and a few other things. But any pizza dough will work here.
- Tomato Basil Sauce- This adds the perfect flavor to this Margherita Pizza.
- Mozzarella– You can substitute shredded cheese, but I’ve found that the block cheese works best. We’re also using fresh sliced mozzarella as a topping.
- Tomatoes– Ripe tomatoes on the vine are great with this pizza, but you could also use Roma tomatoes or others.
- Basil– Fresh basil is a must for this pizza. So skip the dried herbs.
Add-ins and Substitutions
- Substitute another sauce- You can use any tomato sauce that you like. Just choose a thicker one so the sauce isn’t runny and soaks into the crust.
- Add meat- While it’s not traditional, go ahead and add some shredded chicken breast, ground beef, pepperoni, Canadian bacon, or sausage.
- Add garlic- Freshly minced garlic adds a deliciously pungent flavor to this Margherita Pizza.
- Use pre-made dough- If you don’t have time to make your dough, then you can also use store-bought, pre-made dough.
How to Make Margherita Pizza
- Bake the dough. Spread the dough onto a pizza pan and poke it generously with a fork. The bake it at 425 degrees Fahrenheit for 5 minutes.
- Add the sauce and shredded cheese. Spread the tomato basil sauce and sprinkle the shredded mozzarella on top of the dough.
- Add the tomatoes and mozzarella slices. Add a layer of the sliced mozzarella and tomatoes. Bake at 450 degrees Fahrenheit for 20-25 minutes.
- Top with basil. Remove the pizza from the oven and add the basil leaves. Top with Parmesan cheese and serve.
Pro Tip: Add the basil leaves after baking to keep them from getting soggy and shriveling, preserving their flavor and color.
Recipe Tips
- Use San Marzano tomatoes- This is the best homemade Margherita Pizza and these rich, sweet tomatoes are the perfect choice to top it with. If you have to choose, this would be a good option.
- Use block mozzarella- Pre-shredded mozzarella is easy to work with, but because it is covered in starch to avoid sticking, it doesn’t melt as well.
- Poke the pizza dough with a fork- This step helps to aerate the crust, allowing steam to escape as the dough bakes so it crisps on the bottom.
- Add the basil at the end- Adding the basil leaves after removing the pizza from the oven or in the last few minutes of baking keeps their flavor and color intact. Otherwise, they wilt and get soggy.
FAQs
A traditional Margherita Pizza is made with only fresh tomatoes, mozzarella, and basil, whose colors symbolize the flag of Italy – red, white, and green.
Tomato sauce is good to use on pizza if it is on the thick side. You don’t want the sauce to be runny and make the crust soggy. A tomato paste also works since it is concentrated and quite thick already.
Serving Suggestions
This homemade Margherita Pizza recipe is simple, delicious, and great with other dishes. Serve it alongside pasta, salads, dips, and finger foods.
- Pasta: This pizza pairs well with pasta dishes like this Pesto Gnocchi, Chicken Alfredo Lasagna, Pasta Pomodoro, and Chicken Bacon Ranch Pasta (VIDEO).
- Salad: Serve it with an Antipasto Salad, Caprese Salad, Spinach Salad, or Tomato Garlic Salad.
- Dips: Enjoy this Margherita Pizza alongside some Crab Artichoke Dip, 7 Layer Taco Dip, Hot Artichoke Dip, or Easy BLT Dip.
- Finger foods: If you’re serving this pizza on a buffet, serve it with some BBQ Chicken Wings, Breaded Air Fryer Chicken Tenders (VIDEO), or Copycat Pizza Hut Breadsticks.
Make This Recipe in Advance
Make ahead: You can make the dough in advance and freeze it, making this a great dinner for a busy weeknight. Just thaw the dough, add toppings, and cook.
Storing: Store this Margherita Pizza wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Layer parchment paper or foil between layers to keep them from sticking together.
Freeze: You can freeze this pizza wrapped in foil and plastic wrap, or placed in a freezer ziplock bag for up to 3 months.
More Yummy Pizzas!
Full Recipe Instructions
Margherita Pizza Recipe
Ingredients
- 1/2 recipe Homemade pizza dough
- 3/4 cup basilico sauce tomato basil sauce
- 1 cup shredded mozzarella
- 8 oz sliced fresh mozzarella cheese
- 2 large tomatoes or 3 small
- 10 large basil leaves
Instructions
- Spread the dough onto a pizza pan and poke it generously with a fork.
- Bake the dough at 425 degrees Fahrenheit for 5 minutes.
- Spread the tomato basil sauce and sprinkle the shredded mozzarella on top of the partially cooked dough.
- Add a layer of the sliced mozzarella and tomatoes. Bake at 450 degrees Fahrenheit for 20-25 minutes.
- Add the basil leaves after removing the pizza from the oven or add it in the last few minutes of baking.
Notes
- Use San Marzano tomatoes- This is the best homemade Margherita Pizza and these rich, sweet tomatoes are the perfect choice to top it with. If you have to choose, this would be a good option.
- Use block mozzarella- Pre-shredded mozzarella is easy to work with, but because it is covered in starch to avoid sticking, it doesn’t melt as well.
- Poke the pizza dough with a fork- This step helps to aerate the crust, allowing steam to escape as the dough bakes so it crisps on the bottom.
- Add the basil at the end- Adding the basil leaves after removing the pizza from the oven or in the last few minutes of baking keeps their flavor and color intact. Otherwise, they wilt and get soggy.
Nutrition
This recipe was originally posted on July 8, 2016, we’ve tweaked it a bit since then.
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