Easy Margherita Pizza Recipes

This is that weeknight hero that makes the house smell like Naples and turns even a grumpy Tuesday into a pizza party. Easy Margherita Pizza Recipes is all about simple, bright flavors—sweet-tangy tomatoes, creamy puddles of mozzarella, basil that smells like summer—and a crust that’s crisp on the outside, tender in the middle. No fancy gear required, just a good hot oven and a little confidence. If you can stretch playdough, you can stretch pizza dough.

My husband swears this is our “we’re fine, everything’s fine” dinner. The kid helps tear the mozzarella into goofy blobs and sneaks basil leaves like they’re forbidden snacks. We’ve had it on the floor with a movie night, we’ve had it on the porch with a cheap bottle of red, and once I made two back-to-back because the first mysteriously vanished. It’s become our ritual: preheat the oven till the smoke alarm side-eyes me, then build a pizza that tastes like it took all afternoon… even though it didn’t.

How to Make It

Okay, first things first: crank your oven. Like, all the way. 500°F if it goes there. If you’ve got a stone or steel, toss it in and let it heat for 45 minutes while you wander off and pretend you’re not just waiting for pizza.

Sauce is barely a sauce—no cooking. Stir together 1/2 cup crushed tomatoes (San Marzano if you can, but literally any will do), a tiny grated garlic clove, a pinch of sugar, 1/4 teaspoon salt, and a slick of olive oil. Taste it. If it makes you want bread immediately, it’s right.

Dough time. Use 12–14 ounces of pizza dough (store-bought is perfect), and let it sit out until it’s relaxed and squishy—30 to 60 minutes. Flour your hands, maybe the counter, maybe your shirt—no judgment—and gently stretch it to about 12 inches. Don’t wrestle it; it wins if you fight. I like to build on a floured peel, but a lightly oiled sheet pan totally works.

Thin sauce layer (seriously, go light—that’s the trick). Tear up 6–8 ounces of fresh mozzarella, pat it dry so it doesn’t puddle too much, scatter it around. Drizzle a thread of olive oil. The basil? Half goes on after, half can go on before if you like a toasty basil vibe.

Slide it into that roaring oven. Bake 8–10 minutes until the cheese is bubbling and the edges have those little leopard spots. If you’re feeling wild, a quick 30-second broil kiss is chef’s kiss. Pull it, let it breathe for 2 minutes so the cheese settles, then shower it with fresh basil, a pinch of flaky salt, and maybe another whisper of oil. Slice. Try to share.

✔Ingredient Notes

– Pizza dough (12–14 oz): Room temp dough is chill, stretchy dough. Cold dough fights back and rips—been there, said the words.
– Crushed tomatoes: San Marzano is classic and sweet, but any decent canned tomato works. If it tastes flat, a pinch of sugar saves the day.
– Fresh mozzarella: Pat it dry. Wet cheese = puddle city. Low-moisture mozz works too—less romantic, still melty.
– Fresh basil: Add most after baking so it stays bright and not crunchy-sad. A few leaves pre-bake are fine for toasty bits.
– Olive oil: A drizzle before and after gives that pizzeria shine. Don’t drown it.
– Semolina or flour for dusting: Keeps the dough from sticking. Too much and it tastes dusty; just enough and it slides like a dream.

✔Recipe Steps

1. Preheat oven to 500°F with a stone/steel inside for 45 minutes (or use a lightly oiled sheet pan on the middle rack).
2. Stir 1/2 cup crushed tomatoes, 1 small grated garlic clove, 1 tsp olive oil, 1 pinch sugar, and 1/4 tsp fine salt; taste and adjust.
3. Rest 12–14 oz pizza dough at room temp 30–60 minutes until relaxed; flour hands and surface.
4. Stretch dough to a 12-inch round; transfer to a floured peel or oiled sheet pan.
5. Spread a thin layer of sauce; top with 6–8 oz torn, patted-dry fresh mozzarella; drizzle a little olive oil.
6. Bake 8–10 minutes until bubbly and browned; finish with fresh basil, flaky salt, and a final drizzle of oil; cool 2 minutes and slice.

What to Serve It With

– Peppery arugula salad with lemon and Parm.
– Roasted broccoli or a quick garlicky green beans situation.
– Sparkling water with lemon, or a light red (hello, Chianti).
– A bowl of marinated olives if you’re feeling snacky.

✔Tips & Mistakes

– Preheat longer than you think. Hot stone = crisp bottom. Lukewarm oven = sad bread disc.
– Don’t overload toppings. More cheese ≠ better pizza. It just steams.
– Dry your mozzarella. Paper towels are your friend.
– Go light on sauce. You should see dough peeking through.
– If it sticks to the peel, shimmy some semolina under the edges and exhale. You’ve got this.
– Let it rest 2 minutes after baking so the cheese sets and slices clean.

✔Storage Tips

Leftovers go in an airtight container in the fridge up to 3 days. Reheat in a skillet over medium heat (lid on) until the bottom is crisp and the cheese re-melts, or pop in a 375°F oven for 6–8 minutes. Air fryer? 350°F for 3–4 minutes. Cold pizza for breakfast is a lifestyle, not a mistake—add a fried egg and call it balanced.

✔Variations and Substitutions

– Low-moisture mozzarella: Great for less puddling and extra browning.
– Sauce tweaks: No sugar? A few drops of honey does the same job. Or skip it if your tomatoes are sweet.
– Pan pizza: Press dough into an oiled 10–12 inch cast-iron skillet, top, and bake at 475°F for 12–15 minutes.
– Dairy-free: Use a plant-based mozz that melts well; finish with extra-virgin olive oil for richness.
– Gluten-free: Use a GF dough you trust; par-bake 3–4 minutes before saucing for stability.
– Add-ons that still feel Margherita: A few halved cherry tomatoes, a swipe of pesto after baking, or a drizzle of balsamic glaze.
– Herb swap: No basil? Fresh oregano leaves or a pinch of dried oregano on the sauce scratches the itch.

Frequently Asked Questions

Easy Margherita Pizza Recipes

Classic Margherita pizza made easy at home: crisp crust, bright tomato sauce, creamy fresh mozzarella, and fragrant basil—on the table in about 30 minutes.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 pound pizza dough store-bought or homemade
• ▢ 0.75 cup crushed tomatoes San Marzano if possible
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 0.5 teaspoon fine sea salt
• ▢ 1 clove garlic minced
• ▢ 0.25 teaspoon dried oregano optional
• ▢ 8 ounces fresh mozzarella drained and sliced
• ▢ 12 leaves fresh basil torn just before serving
• ▢ 1 tablespoon cornmeal for dusting the peel
• ▢ 0.25 cup all-purpose flour for stretching the dough

Instructions

Preparation Steps

• Place a pizza stone or inverted sheet pan on the center rack and preheat the oven to 500°F for at least 30 minutes.
• In a small bowl, stir together crushed tomatoes, olive oil, salt, garlic, and oregano until smooth. Set aside.
• Pat mozzarella dry with paper towels and slice into 0.25-inch rounds. Tear larger slices if needed for even coverage.
• On a lightly floured surface, stretch the dough into a 12-inch round, keeping a slightly thicker rim. Avoid deflating the edges.
• Dust a pizza peel or parchment with cornmeal. Transfer the dough to the peel.
• Spread an even layer of tomato sauce over the dough, leaving a 1-inch border. Arrange mozzarella evenly over the sauce.
• Slide the pizza onto the hot stone and bake until the crust is puffed with golden spots and the cheese is bubbling, 9 to 12 minutes.
• Remove from the oven, scatter fresh basil over the top, and drizzle with a little extra olive oil if desired.
• Let rest 2 minutes, slice, and serve hot.

Notes

For best results, preheat the stone for a full 30 to 45 minutes. If your oven allows, switch to broil for the last 30 to 60 seconds for light charring. Drain fresh mozzarella well to prevent soggy spots, or use low-moisture mozzarella for a drier finish.