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.
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Servings:
Calories: 120kcal
Ingredients
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.