Homemade Margherita Pizza
There are many recipes out there for homemade margherita pizza, but this is how I like to make mine. Nothing but a simple pizza crust, some San Marzano tomatoes, evoo, garlic, fresh mozza and lots of fresh basil. Simple ingredients, yet a seriously flavorful end result! Most recipes just use the tomatoes straight from the can, but I like to simmer them and reduce some of that excess liquid for a more concentrated flavor — and so there’s no soggy crust. I also add extra virgin olive oil and garlic to the sauce, which isn’t so common either. Why wouldn’t we add it though? More flavor! Here, I cheated and used a store-bought pizza dough to save time. But not the kind that’s in a package with lots of random ingredients, just the kind the bakery or deli makes (it should consist of flour, water, yeast, olive oil, salt and sometimes sugar but nothing else). I’ve found them at Trader Joes and Winco, fyi. The only drawback to this vegetarian pizza recipe is that you can only bake one pizza at a time unless you have two ovens and two pizza stones. But margherita pizza only takes about 5 minutes to bake, so no problemo.
What is Margherita Pizza?
If you’ve never tried margherita pizza before, you’re missing out! Supposedly, margherita pizza was invented in the 1800s in Naples as a way to showcase the colors of the Italian flag (red, white, and green). Traditionally, margherita pizza has a thin and crispy crust and is topped only with tomato sauce, mozzarella, and fresh basil. It’s a simple, yet flavorful vegetarian pizza!
Margherita Pizza Ingredients
Pizza dough (homemade or store-bought) Extra virgin olive oil Garlic Canned San Marzano tomatoes Salt Mozzarella Fresh basil
How to Make Margherita Pizza
Heat oven to 550 degrees and let pizza stone rest in oven nearly 1 hour. Heat olive oil in a pan. Add garlic and saute just until lightly golden brown. Add in tomatoes, season with salt. Simmer about 15 – 20 minutes. Divide dough into 2 equal portions. Stretch and shape each into an oval. Lay on floured pizza peel. Spread about 1/2 cup sauce over one crust, sprinkle with half the mozzarella. Slide onto pizza stone and bake until crust is golden brown and cheese is melted. Repeat with second crust. Sprinkle pizzas with fresh basil.
Can I Use Canned Tomato Sauce Instead of Whole Tomatoes?
Yes, but the canned San Marzano tomatoes are what make this easy margherita pizza so special, in my opinion. But if you only have tomato sauce on hand, that should work too.
Can I Use Another Type of Cheese Instead of Mozzarella?
No, fresh mozzarella is a key ingredient to this margherita pizza. If you use another type of cheese, you’ll be making cheese pizza (which would still taste delicious, it just wouldn’t be a traditional margherita pizza).
How to Store Pizza
This homemade pizza is best enjoyed right away, as the crust loses its crispness over time. However, if you have leftovers simply store them in an airtight container in the fridge. To reheat this vegetarian pizza, warm it in the oven for 10 minutes on a lower heat (325 or 350), or until the cheese starts to bubble. Note that the fresh basil will wilt in the oven, so you may need to add more.
Tips for the Best Margherita Pizza
If you’re using store-bought pizza dough for this pizza recipe, let it come to room temperature before shaping. Fresh mozzarella is crucial here. The pre-shredded mozzarella in the bag won’t cut it, unfortunately. Add the basil once the pizza is taken out of the oven, otherwise it will wilt and lose its flavor.
More Homemade Pizza Recipes You’ll Love:
Pepperoni Pizza Caramelized Onion Bacon and Spinach Pizza Chicken Alfredo Pizza Pear Goat Cheese and Italian Sausage Pizza Grilled Pizzas Hawaiian BBQ Chicken Pizza Spinach and Artichoke Pizza
