margherita pizza
Margherita pizza gets a healthy twist. Discover my homemade recipe with fresh flavors, easy steps, and that classic Italian taste!
Ingredients
Method
- Preheat your oven to 250°C/480°F. If using a pizza stone, place it in the oven to heat up as well.
- Roll out the whole wheat pizza dough on a lightly floured surface to form a 28cm (11 inch) circle. Transfer to a baking sheet or a floured pizza peel.
- Spread tomato sauce evenly over the dough, leaving a 1 cm (1/2 inch) border for the crust.
- Arrange the mozzarella slices and tomato slices over the sauce. Season evenly with sea salt and freshly ground black pepper.
- Bake the pizza for 10-13 minutes, or until the crust is golden and the cheese is bubbling and lightly golden in spots.
- Drizzle extra-virgin olive oil over the hot pizza and scatter the fresh basil leaves on top.
- Slice and enjoy your homemade Margherita pizza while hot!
Notes
Few dishes capture the spirit of Italian cuisine so wonderfully as a homemade margherita pizza. Its simplicity is its magic—perfect for everything from a cozy dinner for two to a lively gathering. The classic combination of tomato, mozzarella, and basil is a crowd-pleaser that never fails.
Pro tip: For the crispiest crust, bake your pizza on a preheated pizza stone or an upside-down baking sheet. High heat is crucial—don’t hesitate to use the hottest setting on your home oven so the dough bubbles up and browns beautifully.
Ingredient swaps: If you can’t find fresh mozzarella, high-quality low-moisture mozzarella works in a pinch. For a more robust sauce, add a pinch of dried oregano or a touch of olive oil to your tomato sauce. Gluten-free dough can be used for those with dietary restrictions.
Technique matters: Drain your mozzarella and pat it dry before using, which will help prevent a soggy pizza. Don’t overload the toppings—a light hand ensures the crust cooks thoroughly and stays crisp. If you’re new to pizza shaping, press the dough gently with your fingers rather than using a rolling pin, which preserves air bubbles for a more artisanal texture.
Serving inspiration: Serve your margherita pizza sliced with a fresh arugula salad, or top with a drizzle of chili oil for a spicy kick. Experiment by adding roasted garlic, olives, or sun-dried tomatoes for a personal twist. It’s also delicious served the next day—simply reheat in a hot skillet to revive the crust’s crunch. Bon appétit!
