Margherita Pizza Recipe

Make margherita pizza at home with this easy recipe! It's simple to make this fresh, delicious Neapolitan pizza. Recipe makes two 11-inch medium pizzas.

– 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough – 1 large can (28 ounces) whole San Marzano tomatoe – 12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed – Handful of fresh basil, thinly sliced plus small leave – Additional garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt and optional red pepper flake


Step 1


Preheat the oven to 500°F with a rack in the upper third. Put your baking stone or steel on the top rack. Dough preparation through step 5.

Step 2

Fill a medium mixing bowl with canned tomatoes and juices in the sink. Hand-crush tomatoes. Evenly distribute ¾ cup of tomato sauce on each pizza, leaving 1 inch around the edges.

Step 3

Drain water from mozzarella packed in water and gently pat dry on a clean tea towel or paper towels. Large mozzarella balls should be shredded into 1-inch balls.

Step 4

It will melt towards the edges, so concentrate the mozzarella in the centre of the pizza. Bake pizzas individually on the top rack for 10–12 minutes or less if using a baking stone/steel (watch over it).

Step 5

Cover each pizza with fresh basil, a light olive oil drizzle, salt, and red pepper flakes, if desired. Slicing and enjoying. The fridge can keep leftover pizza for four days.

See Also

Grill Pizza Recipe