Margherita pizza is the kind of recipe that proves simple ingredients done right beat anything complicated. Just fresh mozzarella, a bright tomato sauce, and fragrant basil on a crispy, golden crust. I remember the first time I made this at home and realized I never needed to order delivery again.
This margherita pizza comes together faster than you think and tastes like something from a real Italian kitchen. The sauce is fresh and garlicky, the cheese melts into pools of creamy goodness, and the crust gets that beautiful golden color you want. If you love Italian-style baked dishes, you might also enjoy this Pesto Chicken Flatbread for another quick weeknight option with the same cozy vibes. Get ready for something delicious!
Table of Contents
Ingredients for Margherita Pizza
You only need a handful of quality ingredients to make a great margherita pizza, and that is exactly what I love about it. I always use San Marzano tomatoes for the sauce because their natural sweetness and low acidity make a noticeable difference in the final flavor.
- 1 ball homemade pizza dough (or 1 lb store-bought pizza dough) – in my experience, letting store-bought dough rest at room temperature for 30 minutes makes it much easier to stretch without tearing
- 1 (15 oz) can crushed San Marzano tomatoes – I recommend draining these well; a wet sauce is the fastest way to end up with a soggy crust
- 1 tbsp olive oil, plus more for brushing the crust
- 2 cloves garlic (minced)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 to 2 pinches crushed red pepper flakes (optional)
- 6 oz fresh mozzarella cheese – my preference is fresh mozzarella packed in water for the creamiest, most even melt
- Fresh basil leaves (small leaves left whole, large leaves torn or thinly sliced) – I usually add basil after baking to keep it bright green and full of flavor
Step-by-Step Instructions
I recommend reading through all the steps before you start. In my experience, having your oven fully preheated and every topping ready before the dough hits the pan makes the whole process smooth and enjoyable.
Step 1: Preheat your oven to 500°F. Place one oven rack one position above the bottom. Oil a pizza steel or baking sheet with high-temperature cooking spray or a thin coat of vegetable oil.
Step 2: Pour the crushed tomatoes into a fine mesh strainer set over a bowl. Let them drain for about 5 minutes. This step is non-negotiable if you want a crispy crust. Discard or save the drained liquid for soup or pasta sauce.
Step 3: In a medium bowl, stir together the drained tomatoes, olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Pro tip: finely chop the red pepper flakes before stirring in for more even heat in every bite.
Step 4: On a lightly floured surface, stretch or roll the dough into a 14-inch circle. Transfer to the prepared pan. If edges hang over the pan, fold them inward to form a thick border crust.
Step 5: Spread the sauce over the dough, leaving a 1-inch border all the way around the edge. You will likely have some sauce left over. Less is more here because too much sauce makes the center soggy.
Step 6: Pat the fresh mozzarella dry with paper towels and cut into 1/2-inch cubes. Distribute evenly over the sauce.
Step 7: Brush the exposed crust edge with olive oil for a golden, slightly crispy finish.
Step 8: Bake for 8 to 12 minutes until the crust is lightly browned and the cheese is fully melted and just starting to bubble at the edges.
Step 9: Let the margherita pizza rest for 3 to 4 minutes before slicing. Scatter fresh basil over the top, slice, and serve warm.
Perfect Pairings for Margherita Pizza
The best sides for margherita pizza are light and fresh so they complement the classic flavors without competing with them.
Homemade Cheesy Breadsticks: Nothing rounds out pizza night quite like warm, pull-apart Homemade Cheesy Breadsticks. They share the same cheesy, garlicky flavors and are always the first thing to disappear from the table.
Did you enjoy this recipe?
Save it to your Pinterest board and make it again later!
📌 Save this Recipe@dinnerchickenrecipes
Garlic Bread: A simple side of Easy Garlic Bread with Sliced Bread is a natural match for pizza night. Crispy, buttery, and ready fast, it keeps everyone satisfied while the pizza finishes baking.
Cold Pasta Salad: A chilled, tangy Cold Pasta Salad is a great contrast to the warm pizza. The cool, bright flavors balance the richness of the mozzarella and make the meal feel complete.
Tomato Soup: A bowl of Tomato Soup with Cheddar Bay Dumplings alongside a slice of margherita pizza is a cozy, satisfying combination that works especially well on a cool evening.
Spinach and Ricotta Stuffed Shells: If you are feeding a crowd and want to stretch the meal further, these Spinach and Ricotta Stuffed Shells bring the same Italian comfort food energy and pair beautifully with the fresh flavors of margherita pizza.
How to Store and Reheat Margherita Pizza
Store leftover margherita pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. Keep slices in a single layer to protect the crust from getting crushed or soggy.
To reheat, I recommend placing slices in a dry skillet over medium heat with the lid on for 2 to 3 minutes. This brings the crust back to life and melts the cheese again without turning it rubbery. The microwave works in a pinch but will soften the crust.
Pro tip: if you love mozzarella as much as I do, this Mozzarella Chicken in Basil Cream Sauce uses the same fresh basil and mozzarella combination and is a great recipe to try the next time you have leftover ingredients from pizza night.
Frequently Asked Questions
Can I use regular canned tomatoes instead of San Marzano?
Yes, regular crushed tomatoes work fine. Just drain them well and taste the sauce before spreading. San Marzano tomatoes tend to be sweeter and less acidic, so you may want to add a small pinch of sugar to regular tomatoes to balance the flavor.
What is the best way to stretch pizza dough without tearing it?
Let the dough rest at room temperature for at least 30 minutes before stretching. Cold dough snaps back and tears easily. Use your hands and press gently from the center outward rather than pulling from the edges.
Can I make margherita pizza on a standard baking sheet if I do not have a pizza steel?
Absolutely. A rimmed baking sheet works well. Oil it generously and preheat it in the oven for a few minutes before adding the dough. This gives you a crispier bottom crust even without specialized equipment.
Conclusion
Margherita pizza proves that the best meals do not need to be complicated. With fresh ingredients and a hot oven, you can have a bubbling, golden pizza on your table in under 40 minutes. Try this recipe tonight and it will become a regular part of your dinner rotation. Enjoy every single bite!
Margherita Pizza
Ingredients
Equipment
Method
- Preheat oven to 500 degrees F. Place one oven rack one position above the bottom. Oil a pizza steel or baking sheet with high-temperature cooking spray or vegetable oil.
- Pour crushed tomatoes into a fine mesh strainer set over a bowl. Drain for 5 minutes. Discard or save the liquid for another use such as soup or pasta sauce.
- In a medium bowl, stir together the drained tomatoes, olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Finely chop the flakes before adding for even heat distribution.
- On a lightly floured surface, stretch or roll the dough into a 14-inch circle. Transfer to the prepared pan. Fold any overhanging edges inward to form a thick border crust.
- Spread the sauce over the dough leaving a 1-inch border around the edge. You may have leftover sauce. Use less sauce rather than more to keep the crust crispy.
- Pat fresh mozzarella dry with paper towels and cut into 1/2-inch cubes. Distribute evenly over the sauce.
- Brush the exposed crust edge with olive oil.
- Bake for 8 to 12 minutes until the crust is lightly browned and the cheese is fully melted and just starting to bubble at the edges.
- Let the pizza rest for 3 to 4 minutes. Scatter fresh basil over the top, slice, and serve warm.
