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Margherita Pizza is one of those things I’ve always considered marginal. I never order it when we go out. It is so dependent on the quality of the pizza dough and the flavor of the tomato topping. Let’s face it. There are so many bad ones out there! (This is experience talking!)
So… I decided to create my own version. I know. You’re shocked, right? I already had a recipe posted for a Simple and Easy Pizza Dough and for an absolutely outstanding Easy Homemade Tomato Sauce! Fresh mozzarella is something I always keep on hand, and I had just bought a couple of gorgeous basil plants at Publix!
This is now one of my favorite pizzas!
Is margherita pizza easy to make?
Margherita pizza is so easy to make and tastes so much better than anything you can buy. This is a no-brainer! You can be done, start to finish, with homemade ingredients, in an hour and a half! Turn your oven on to preheat. Make your dough. While your dough is proofing, make the tomato sauce. Put it all together. Bake. Enjoy!
Is margherita pizza vegetarian?
Yes. According to all my vegetarian friends, it is. The dough is just flour, salt, yeast, olive oil, and water. The sauce is olive oil, onions, tomatoes, garlic, oregano, red pepper flakes, salt, and basil. The toppings are simply fresh mozzarella and basil leaves. You could even make it vegan if you used a vegan cheese!
Let us know what you think of this recipe in the comments below. Tag us on Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.Print
Simplistic look but an explosion of flavor! This Margherita pizza is easy, delicious, and quick.
- Prep Time: 25 minutes
- Cook Time: 5-8 minutes
- Total Time: 30-35 minutes
- Yield: 1 large pizza
- Category: Pizza
- Method: Baked
- Cuisine: Italian
3 1/2 cups all-purpose flour
1/2 Tablespoon salt
2 teaspoons active dry yeast
1 Tablespoon olive oil
1-1/4 cups water
2-3 Tablespoons olive oil
2 cups chopped onion
102 ounce can chopped tomatoes
1 head garlic, minced
1 Tablespoon chopped fresh oregano (10-12 stems)
1/2 teaspoon red pepper flakes
1-1/2 teaspoons salt
1 Tablespoon chopped fresh basil (about 1/2 cup fresh leaves)
6-7 slices fresh mozzarella, cut in half
Fresh basil leaves
- Preheat oven with baking stone to 500 degrees.*
- Combine flour, yeast, and salt in bowl of stand mixer fitted with dough hook.
- Add olive oil and water.
- Mix with dough hook on medium speed until smooth, about 4-5 minutes.
- Place in lidded plastic container that has been sprayed with cooking spray and snap on lid.
- Allow to rise until doubled in bulk, about 1 hour.
- Turn out onto flour surface and divide dough into portion sizes – makes 2 large pizzas, 3 medium pizzas, or 4 small pizzas.
- While pizza dough is proofing, make tomato sauce. (Or, if you’ve already done this, just pull a pack out of the freezer.)
- Sweat onions in olive oil until translucent.
- Add tomatoes and garlic.
- Stir in oregano, red pepper flakes, and salt.
- Bring to a bubble (not a full rolling boil).
- Reduce heat to medium to medium low and cook for 30 minutes, stirring occasionally.
- Add basil and cook an additional 5 minutes.
- Use an immersion blender to puree sauce.
To Make Pizza:
- After dough has proofed, divide in half.*
- Roll out on a floured piece of parchment paper. (Or press into your pan.)
- Top dough with one cup tomato sauce (or to taste).
- Place mozzarella slices on top of sauce.
- Bake for 5-8 minutes, until crust is browned and top is bubbly.
- Remove from oven.
- Top with fresh basil leaves.
- Slice and serve.
*You can bake this on the back of a sheet pan, in a pizza pan, or in cast iron skillet. I personally keep a stone in my oven and use it to bake all my pizzas.
*The recipes for the Pizza Dough and Tomato Sauce are full recipes. You will have dough and tomato sauce left over.
- Serving Size: 8 Slices (one pizza)
- Calories: 1,239
- Sugar: 2.8g
- Sodium: 1483
- Fat: 29.7g
- Saturated Fat: 13.1g
- Carbohydrates: 181.7g
- Fiber: 7.4g
- Protein: 54.5g
- Cholesterol: 72mg
Keywords: margherita pizza, homemade pizza