Authentic Margherita Pizza Recipe

Today I’m sharing one of my favorite pizzas — simple, fresh, and absolutely delicious. This classic Margherita highlights fresh mozzarella, ripe tomatoes, and fragrant basil. It’s easy to make at home and adaptable: use your preferred pizza dough, a store-bought crust, or a convenient base like naan or French bread.

Fresh mozzarella, tomatoes, and basil — the simple trio that makes Margherita pizza unforgettable.

I don’t follow rules strictly with recipes, and I often add my own twist. For the pizza shown here I used a store-bought wheat pizza dough. For a true Margherita you can make your own dough, use a store dough, or a pre-made base such as naan, French bread, or a prebaked crust. The essentials are fresh mozzarella, tomatoes, and basil. I like extra melted cheese, so I add shredded mozzarella under the fresh slices for more gooey texture. I also enjoy drizzling this pizza with a sweet balsamic dressing after baking for a bright, slightly sweet finish.

Margherita Pizza

Ingredients (for a large 12″–14″ pizza)

• 1 pizza dough or pre-made crust
• 2 tablespoons olive oil
• 2–3 cloves fresh garlic, minced or thinly sliced
• Favorite marinara or pizza sauce, or crushed tomatoes (enough for a thin layer)
• 1 cup shredded mozzarella (optional for extra melt)
• Fresh mozzarella, sliced about 1/4″ thick (approximately 8 large rounds)
• 1 teaspoon dried oregano
• 3 small tomatoes, seeded and sliced (plum, Campari, or Roma work well)
• Fresh basil leaves
• Sea salt and freshly cracked black pepper to taste
• Freshly grated Parmesan cheese (optional)
• *Cornmeal to dust pizza stone or baking sheet (optional)

Directions

1. Preheat the oven according to the instructions for your pizza dough. If using naan or French bread as the base, preheat the oven to 400°F (about 200°C).

2. Prepare your baking surface: spray a baking sheet or pizza pan with non-stick cooking spray. If you like a slightly textured crust, lightly dust the pan with cornmeal.

3. Stretch or place the dough on the baking sheet. Brush the dough lightly with olive oil, then sprinkle the garlic evenly over the surface.

4. Spread a thin layer of sauce or crushed tomatoes over the dough and sprinkle the dried oregano on top. If you prefer extra cheese, scatter the shredded mozzarella evenly over the sauce first.

5. Arrange the fresh mozzarella slices and tomato slices evenly across the pizza. Season with a little sea salt and freshly cracked pepper if desired.

6. Bake on the middle rack of the oven following the timing recommended for your dough. For naan or French bread bases, bake about 15 minutes, or until the crust turns golden and the cheese is bubbling.

7. Remove the pizza from the oven and top with fresh basil leaves and a sprinkle of grated Parmesan if you like. Let the pizza rest for a minute, then slice and serve. For a finishing touch, drizzle with a sweet balsamic dressing or a bit of good olive oil.

Tips & Variations

– Use high-quality fresh mozzarella and ripe tomatoes for the best flavor. If fresh tomatoes are not at peak ripeness, consider using a light layer of high-quality crushed tomatoes or sauce.
– For a crispier crust, preheat a pizza stone and dust with cornmeal before placing the dough on it. Adjust baking time according to the stone’s instructions.
– Make this into individual-sized pizzas to customize toppings for each person.
– Leftover pizza reheats well in a hot skillet for a crisp bottom and melty top.

Thanks for stopping by — enjoy this fresh and simple Margherita pizza at home. Cheers!