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Margherita Pizza

3 weeks ago 57

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Margherita pizza is a simple traditional pizza made with pizza sauce, fresh mozzarella, and basil. Store-bought pizza dough makes it quick, but if you’ve got time, homemade pizza dough is delicious and pretty easy to make.

As much as we love a fully loaded Supreme Pizza or fun twists like Buffalo Chicken Pizza, there really is nothing like a classic Margherita Pizza. Simple perfection.

Sliced Margherita pizza with fresh basil

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Holly’s Recipe Highlights: Margherita Pizza

The amount of pizza I consumed on a recent visit to Italy is unrivaled. When I got home, I knew I had to create versions of some of my favorite pizzas (see pic below). Margherita Pizza is such a classic; it’s the best place to start.

Toppings: Margherita pizza has a fresh, bright flavor with mozzarella, garlic, and fresh basil. This is a very simple pizza.
Skill Level: Easy, especially with prepared dough and sauce.
Recommended Tools: A pizza stone helps create a crisp, chewy crust.
Serving Suggestions: Tastes great with a green salad, caprese-style sides, or a macaroni salad.
Yield: Makes one 12-inch pizza, about 4 meal slices or 6 appetizer slices. This recipe can be doubled.

Total time: 30 minutes (with pre-made dough)

Ingredients For Margherita Pizza

Margherita Pizza Ingredients on a counter

Pizza Dough: Use either store-bought pizza crust, my easy pizza dough recipe, or try sourdough pizza crust. Let the refrigerated dough rest so it stretches without springing back.
Pizza Sauce: You can use this pizza sauce recipe or a jarred sauce. Since this recipe uses few ingredients, I’d recommend a quality sauce. My two favorites are this one or this one, which was recommended to me at our local Italian market.
Fresh Mozzarella: Margherita pizza is made with fresh mozzarella, which is typically sold in a round ball rather than a block. It is a soft cow’s milk cheese that melts beautifully. You can use shredded block mozzarella in place, but it’s not quite as creamy.
Fresh Basil: Add after baking for the freshest color and flavor.
Optional Finishing Touches: A pinch of red pepper flakes, a sprinkle of fresh Parmesan, or a drizzle of balsamic glaze and extra-virgin olive oil can add extra flavor.

How to Make Margherita Pizza

Go light on the sauce since too much can make the crust heavy or soggy.
Preheat your pan or pizza stone while the oven heats for crisp edges and bottom.
Use parchment paper for an easy transfer, especially with softer dough.
Add basil after baking, so it stays bright and fresh.
For make-ahead prep, portion the sauce, slice the cheese, and let the dough rest so assembly is quick and easy.

How to Store Pizza

Store leftover margherita pizza in an airtight container in the fridge for up to 4 days. Reheat slices in a skillet, air fryer, or hot oven to bring back that crisp and chewy crust.

For freezing, wrap baked slices well and freeze for up to 2 months. Add fresh basil after reheating for the best flavor. Pizza dough and sauce freeze well separately for easy make-ahead prep.

Serving Suggestions

Try a crisp salad with Italian Dressing or my favorite Italian Salad. A quick Caesar salad dressing tossed with romaine and parmesan or an arugula salad.

Did you love this Margherita Pizza? Leave a rating and comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

▢ 1 (12 ounce) pizza dough
▢ 1 to 2 tablespoons flour for dusting
▢ 1 tablespoon olive oil
▢ ⅓ cup pizza sauce
▢ 2 cloves garlic finely minced
▢ 8 ounces fresh mozzarella cheese cut into slices
▢ 8 fresh basil leaves

Place a baking sheet or pizza stone in the oven. Preheat the oven to 450°F.
Stretch or roll out the pizza dough into a 12-inch wide circle on a lightly floured surface. Transfer to a piece of parchment paper. Brush the whole crust with olive oil.
Stir minced garlic into your pizza sauce and evenly spread the sauce over the pizza, leaving a half-inch border around the edges.
Evenly place slices of mozzarella cheese over the sauce.
Transfer the pizza (with the parchment paper) to the preheated baking sheet or pizza stone and bake for 14 to 18 minutes or until crust is golden and cheese is bubbly.
Let rest for a few minutes and then slice. Top with fresh basil before serving.

Use a light layer of sauce so the crust stays crisp.
Preheat the pan or stone for a golden bottom. Use parchment for easy transfer.
Add sliced tomatoes before baking, for a special touch.
Basil should be added after baking to keep it fresh.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

fresh and light Margherita Pizza with writing

Margherita Pizza on a wooden cutting board and close up photo with a title

close up of cheesy Margherita Pizza with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly