margherita pizza
Margherita pizza with fresh tomatoes, basil, and mozzarella. Try this lighter homemade version for a taste of Italy at home!
Ingredients
Method
- Preheat your oven to 250°C (480°F) and if possible, place a pizza stone or baking tray inside to heat.
- Stretch the whole wheat pizza dough on a floured surface until you have a thin, even round.
- Transfer the dough to a sheet of parchment paper to make it easy to move to the oven.
- Spread the tomato sauce evenly over the surface, leaving a small border for the crust.
- Add the fresh mozzarella slices and distribute the tomato slices on top.
- Drizzle with olive oil and season with sea salt and black pepper.
- Bake for 11-13 minutes, or until the crust is golden and the cheese is bubbling and starting to brown.
- Add fresh basil leaves right after baking, while the pizza is still hot.
- Slice and serve immediately for the best flavor and texture.
Notes
Margherita pizza is a true culinary classic that wins over everyone with its simplicity and vibrant flavors. Its popularity comes from the perfect balance between crispy crust, creamy mozzarella, tangy tomato sauce, and fragrant basil leaves. You can serve it as a cheerful main course, a starter for get-togethers, or slice it into mini pizzas for parties. Its lightness makes it ideal for a quick lunch or a relaxing dinner.
Practical Tips & Ingredient Swaps
For a healthier pizza, use whole wheat dough as suggested or even try a cauliflower crust for a gluten-free option. If fresh mozzarella isn't available, low-moisture mozzarella or even buffalo mozzarella work well, each giving a slightly different texture. Add a pinch of dried oregano or a few chili flakes for an extra layer of flavor if you want a subtle kick.Secrets to the Perfect Margherita
- Preheat your oven thoroughly—the hotter, the better! If you have a pizza stone, let it heat for at least 30 minutes. This helps the crust get crispy and turn beautifully golden.
- For an extra crispy bottom, place the pizza directly on a preheated surface. If you don’t have a stone, an upside-down baking sheet works wonders.
- Pat the mozzarella dry with a paper towel, especially if it’s fresh, to prevent your pizza from turning soggy.
- Add the basil only after baking to preserve its flavor and color.
