There’s something magical about a classic Margherita Pizza—its simplicity lets every ingredient shine. The crispy, golden crust pairs perfectly with the creamy, melted mozzarella, while the juicy, ripe tomatoes add a burst of freshness. A sprinkle of fragrant basil ties it all together, creating a harmony of flavors that’s both comforting and vibrant. Best of all, this masterpiece comes together in just 30 minutes, making it an ideal choice for a quick yet impressive meal.
Each bite delivers a delightful contrast of textures—the chewy crust, the silky cheese, and the bright, tangy sauce create a symphony in your mouth. Whether you’re cooking for a crowd or treating yourself, this Margherita Pizza is a timeless favorite that never disappoints. With minimal prep and a short cook time, it’s a recipe that’s as easy as it is delicious.
Ingredients for Margherita Pizza
- 1 (28-ounce) can whole San Marzano tomatoes (or substitute with any high-quality canned tomatoes)
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 2 small garlic cloves, peeled
- ½ teaspoon sea salt
- Cornmeal, for dusting the baking sheet
- 1 pound pizza dough (store-bought or homemade)
- 8 ounces fresh mozzarella cheese, torn or thinly sliced
- Fresh basil leaves, for topping
- Red pepper flakes, for sprinkling (optional)
Step-by-Step Instructions
- Preheat the oven to 500°F (260°C).
- In a food processor, combine the San Marzano tomatoes (with their juices), 2 teaspoons olive oil, garlic cloves, and sea salt. Process until smooth.
- Lightly dust a baking sheet with cornmeal to prevent sticking.
- Place the pizza dough on the baking sheet and stretch it into a large oval shape.
- Spread a heaping ½ cup of the tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
- Top the sauce with the fresh mozzarella, distributing it evenly.
- Transfer the pizza to the preheated oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove the pizza from the oven and immediately top with fresh basil leaves and a sprinkle of red pepper flakes (if desired).
- Finish with a light drizzle of olive oil and serve hot.
Perfect Pairings: Sauce and Topping Ideas
While the classic Margherita pizza is a crowd-pleaser, you can easily customize it to suit your taste. For a richer sauce, add a teaspoon of tomato paste or a pinch of sugar to balance the acidity. If you’re feeling adventurous, try topping your pizza with prosciutto, arugula, or even a sprinkle of Parmesan cheese after baking. Pro tip: For a spicy kick, mix red pepper flakes into the sauce before spreading it on the dough.
Quick Tips for Time-Saving Success
Short on time? Use pre-made pizza dough and store-bought marinara sauce to cut down on prep. If you’re making your own dough, prepare it a day ahead and refrigerate it—just let it come to room temperature before stretching. Bonus tip: Pre-shredded mozzarella can save a few minutes, but fresh mozzarella will give you that authentic, gooey texture.
Storage and Reheating Made Easy
Leftover pizza? Store it in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a 375°F oven for 5-7 minutes, or use a skillet on medium heat for a crispy crust. Avoid the microwave—it can make the crust soggy. For longer storage, wrap slices individually and freeze for up to 2 months.
Equipment Essentials for Pizza Perfection
While a baking sheet works fine, a pizza stone or steel can elevate your crust by mimicking a wood-fired oven. If using a stone, preheat it with the oven for at least 30 minutes. A pizza peel dusted with cornmeal makes transferring the dough a breeze. Don’t have a food processor? Simply crush the tomatoes by hand for a chunkier sauce.
Recipe Variations to Try Tonight
Switch things up by using pesto instead of tomato sauce for a vibrant twist. For a gluten-free option, use a cauliflower or almond flour crust. If you’re vegan, swap the mozzarella for dairy-free cheese and add roasted veggies like zucchini or bell peppers. Get creative—pizza is all about making it your own!
Margherita Pizza
Ingredients
- 1 (28-ounce) can whole San Marzano tomatoes
- 2 teaspoons extra-virgin olive oil plus more for drizzling
- 2 small garlic cloves
- ½ teaspoon sea salt
- Cornmeal for stretching the dough
- 1 pound Pizza Dough store-bought or homemade
- 8 ounces fresh mozzarella cheese torn or thinly sliced
- Fresh basil leaves
- Red pepper flakes for sprinkling
Instructions
- Preheat the oven to 500°F.
- In a food processor, place the tomatoes and their juices, olive oil, garlic, and salt. Process until smooth.
- Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large oval.
- Spread a heaping ½ cup of the tomato sauce* evenly over the pizza dough, leaving a 1-inch border around the edges.
- Top with the mozzarella and transfer to the hot oven. Bake for 10 to 12 minutes, or until the crust is browned.
- Remove from the oven and top with fresh basil and pinches of red pepper flakes. Drizzle with olive oil and serve.