Alright, pizza lovers—this one’s for you. There’s something undeniably magical about a Margherita Pizza. It’s the kind of simple, fresh, and soul-satisfying recipe that reminds you just how good real food can be. Picture this: a perfectly crisp, golden crust, smeared with vibrant tomato sauce, melted fresh mozzarella, and just the right sprinkle of basil. It’s the kind of bite that instantly transports you to a cozy Italian café—except you made it in your own kitchen.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This recipe isn’t just dinner. It’s a little culinary escape, a feel-good classic that’s surprisingly easy to make and wildly rewarding to eat. Whether it’s pizza night, a weekend treat, or a fun dinner with friends, this one’s always a hit. Trust me—you’re going to fall in love.
Why You’ll Love Margherita Pizza
Minimal but Mighty: With just a few quality ingredients, this pizza delivers bold, fresh flavors that shine in every bite.
Quick & Homemade: Skip the takeout—this version is ready fast and tastes even better when you make it yourself.
Perfect for Any Night: Whether it’s a casual weeknight dinner or a Friday night in with wine, Margherita never misses.
Customizable Crust: Thin and crispy? Thick and chewy? Use your favorite dough and make it your way.
A Total Crowd-Pleaser: It’s hard to beat the classic combo of tomato, mozzarella, and basil. Everyone at the table will be asking for seconds.
Ingredients in Margherita Pizza
Here’s what brings this beauty to life:
Pizza Dough: The foundation. Use your favorite homemade dough or a quality store-bought one—it’s all about that crispy, chewy crust.
Tomato Sauce: Bright and bold. A simple sauce made from crushed tomatoes or San Marzano tomatoes adds all the tang and sweetness you need.
Fresh Mozzarella: Creamy and melty with just the right stretch. Go for the good stuff—fresh slices really make a difference.
Fresh Basil: Adds a pop of color and a burst of aromatic, peppery freshness that takes it to the next level.
Olive Oil: A light drizzle before baking helps the crust crisp up beautifully and adds a touch of richness.
Salt & Pepper: Just a pinch brings everything together and enhances the natural flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bring this pizza to life:
Preheat Your Oven: Heat it up to the highest temperature your oven can handle—usually around 475°F (245°C). If you have a pizza stone, now’s the time to use it.
Prepare the Dough: Roll out your dough on a floured surface to your desired thickness. Transfer it to a parchment-lined baking sheet or preheated stone.
Add the Sauce: Spread a thin, even layer of tomato sauce over the dough, leaving a small border around the edges for the crust.
Top with Cheese: Tear or slice the fresh mozzarella and scatter it evenly over the sauce.
Bake to Perfection: Pop the pizza in the oven and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finishing Touches: Remove from the oven, add fresh basil leaves, and drizzle with a little olive oil.
Serve and Enjoy: Slice it up and dig in while it’s hot and melty—this is pizza night done right.
How to Serve Margherita Pizza
With a Salad: A fresh arugula or caprese salad on the side adds a crisp, tangy contrast.
With Wine: Pair it with a light red like Pinot Noir or a crisp white like Sauvignon Blanc.
As Appetizer or Main: Cut into smaller pieces for a party snack or serve whole as the star of the meal.
Drizzled with Balsamic Glaze: For an extra gourmet touch, add a drizzle right before serving.
Next-Day Pizza: Enjoy cold (yes, really!) or reheat in a skillet for that perfect crispy bottom.
Additional Tips
Use a Pizza Stone: It helps achieve a crispier crust by evenly distributing heat.
Let the Dough Rest: Let your dough sit at room temperature for 30 minutes before rolling—it’s easier to work with and bakes better.
Go Light on the Sauce: Too much sauce can lead to a soggy crust. Less is more here.
Preheat Your Pan or Stone: A hot surface is key for a perfect bake and golden bottom.
Store Leftovers Right: Keep slices in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I use regular shredded mozzarella?
A1: You can, but fresh mozzarella melts more evenly and gives that classic creamy texture.
Q2: What kind of tomato sauce should I use?
A2: A simple, lightly seasoned crushed tomato sauce works best. You don’t want anything too overpowering.
Q3: Can I make the dough ahead of time?
A3: Yes! Most pizza doughs can be stored in the fridge for 2–3 days or frozen for later use.
Q4: Can I use gluten-free dough?
A4: Absolutely—just make sure it’s a dough designed for high-temp baking so it holds up well.
Q5: How do I reheat leftovers?
A5: Use a hot skillet or toaster oven for the best results. Avoid microwaving—it can make the crust rubbery.
Q6: What’s the best type of basil to use?
A6: Fresh Genovese basil is traditional, but any fresh basil will work. Tear it just before serving.
Q7: Can I add other toppings?
A7: Sure! Just keep it simple—Margherita is all about balance. Think cherry tomatoes or a sprinkle of chili flakes.
Q8: Do I need to use olive oil?
A8: It’s optional, but a drizzle adds richness and helps the crust brown beautifully.
Q9: Can I cook this on the grill?
A9: Yes! Use indirect heat and a pizza stone or pan—it adds a delicious smoky flavor.
Q10: Is this kid-friendly?
A10: Very! The mild flavors and fun factor of homemade pizza make it a family favorite.
Conclusion
Margherita Pizza is proof that sometimes, the simplest things in life really are the best. With just a handful of fresh ingredients and a little bit of love, you’ve got a dish that’s as comforting as it is delicious. So roll up those sleeves, preheat that oven, and get ready to make pizza night unforgettable.
Print
Best Vegan Alfredo Sauce
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Sauce, Vegan
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy and rich cashew-based vegan Alfredo sauce is the perfect dairy-free alternative for your favorite pasta dishes. It’s quick to prepare, delicious, and works in a variety of meals
Ingredients
-
1 cup raw cashews
-
3/4 cup water
-
2 garlic cloves, peeled
-
1/2 tbsp lemon juice
-
1/2 cup diced onion
-
2 tbsp nutritional yeast
-
1 tsp kosher salt
-
1/4 tsp dried rosemary
-
1/4 tsp ground black pepper
Instructions
-
Soak the cashews: Add the cashews to a bowl and cover with about 2 inches of cold water. Soak overnight (or for at least 6 hours), then drain and rinse them.
-
Blend together: In a high-powered blender, combine the soaked cashews, fresh water, garlic, lemon juice, onion, nutritional yeast, salt, rosemary, and black pepper. Blend until smooth.
-
Use or store: Use the sauce immediately, or store it in a sealed container in the fridge or freezer for later use.
Notes
-
This sauce can be used as a base for pasta, vegetables, or even as a pizza topping.
-
-
If you don’t have a high-powered blender, you can soak the cashews longer to make them easier to blend.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg