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Margherita pizza

margherita pizza

Margherita pizza brings the perfect balance of fresh mozzarella, tomato, and basil for a light, flavorful meal. Try it!
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Total Time 41 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 unit pizza dough, homemade or store-bought
  • 0.5 cup tomato sauce, preferably homemade
  • 250 grams fresh mozzarella cheese, sliced or torn
  • 2 unit ripe tomatoes, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 handful fresh basil leaves
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper, freshly ground

Method
 

  1. Preheat your oven to the highest temperature possible (ideally 250°C or 480°F) for at least 30 minutes.
  2. Shape the pizza dough on a floured surface into a round disc, about 30 cm in diameter. Place it on a baking tray lined with parchment paper or a pizza stone if available.
  3. Spread the tomato sauce evenly over the surface of the dough, leaving a small border for the crust.
  4. Arrange the slices of fresh mozzarella cheese and ripe tomatoes on top of the sauce.
  5. Season with salt, black pepper, and drizzle with extra virgin olive oil.
  6. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
  7. Remove the pizza from the oven, and immediately top with fresh basil leaves.
  8. Let it rest for 2 minutes, then slice and serve hot.

Notes

The Margherita pizza is the very essence of simplicity and Italian tradition, loved for its harmonious blend of flavors and its remarkable versatility. Whether you’re serving family on a casual night or impressing friends with homemade Italian fare, this pizza never fails to delight. The Margherita is also perfect for experimenting with locally-sourced produce, and it’s a favorite among both kids and adults.

Tips for the Best Margherita Pizza

  • Use fresh mozzarella for creaminess and authentic texture, but be sure to pat it dry before layering—this helps avoid a soggy pizza crust.
  • If fresh basil isn’t available, a sprinkle of dried oregano can bring a different but still enjoyable flavor profile.
  • Homemade dough creates a superior base, but don’t hesitate to use quality store-bought dough for speed.
  • The secret to a pizzeria-quality crust is a very hot oven. Preheating your baking stone or steel will make a difference.
  • For an aromatic touch, drizzle a little olive oil infused with garlic onto the crust before baking.

Preparation Techniques

Stretching the dough by hand—rather than using a rolling pin—helps retain air bubbles, resulting in a lighter, more airy crust. If you’re short on time, let the dough rest at room temperature for at least 30 minutes to make it easier to handle and stretch.
When spreading the tomato sauce, use the back of a spoon for even coverage without tearing the dough. Remember: less is more with sauce to prevent overwhelming the pizza.

Serving Ideas and Variations

  • Pair your Margherita pizza with a crisp salad (like arugula with lemon and parmesan) for a refreshing complement.
  • For added protein, top with thinly sliced prosciutto or a few anchovies right after baking.
  • Vary cheeses—try adding a touch of grated parmesan just before serving for extra umami.
  • If you love spice, sprinkle a pinch of red pepper flakes after baking for a gentle kick.
Baking pizza at home is not only rewarding but also offers endless potential for tweaking and personalization. Let your creativity guide you, and most importantly, enjoy every delicious bite!