Fresh, flavorful and downright irresistible—get your aprons ready for the best Margherita Pizza you’ll ever try, perfect for pizza night at home!
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You know that oh-so-amazing feeling when you bite into a delicious slice of pizza? That feeling that gets you to shut your eyes for a sec, lost in pizza land? Well, get ready to feel it every time you sink your teeth into the best Margherita pizza recipe you could ever fix at home.
This recipe came about one typical Friday night. I was over takeaways and so, went digging through some old cookbooks, put on my apron and voila, this culinary winner came to life.
I’ve experimented with pizza recipes before, like my Low-Carb Crustless Pizza and Pumpkin Pizza, but wait till you taste this Margherita pizza. It’s something else altogether. With a different type of tomato, a cheese tweak, and a secret game-changer ingredient, your regular pizza night is going to level up!
Is Margherita Pizza Healthy?
So, my Margherita pizza might not be the skinniest choice on the menu, but it’s got some seriously good stuff going on in there. Think juicy tomatoes loaded with antioxidants, fresh-off-the-block mozzarella that’s all about that protein, and basil that’s like, vitamin central. Not just a pretty face, huh?
INGREDIENTS
I’ve listed two of my own recipes for pizza dough, try whichever suits your diet.
- pizza dough (Homemade Pizza Dough or Sweet Potato Pizza Crust)
- 1/2 can whole tomatoes
- 12 oz. fresh mozzarella
- handful of fresh basil
- 1 tsp dried oregano
- 1 tbsp extra virgin olive oil
- pinch of salt and pepper
INSTRUCTIONS
Prep
Preheat the oven to 450–500°F. Place a rack in the upper third of the oven. Prepare the homemade pizza dough of your choice.
Crush
Pour the canned tomatoes in a large bowl and crush them by hand. Season the tomatoes with the olive oil, oregano and a pinch of salt and pepper.
Spread
Spread the tomato sauce evenly over the pizza, leaving about 1 inch bare around the edges.
Slice
Drain the mozzarella from the water and gently pat dry with paper towels. Slice the mozzarella into 1-inch-thick slices and place them over the tomato sauce.
Bake
Bake the pizza until the crust is golden and the cheese is melted, about 10 minutes.
Top
Top the pizza with fresh basil and a drizzle of olive oil.
DEVOUR!
Tips & Tricks to Making a Perfect Margherita Pizza
- Margherita pizza is a simple dish with few ingredients, so opt for juicy, ripe tomatoes, high-quality mozzarella, and fresh basil leaves.
- Pizza dough’s secret ingredient is patience. Make it at least a day ahead to give it time to ferment.
- Crush the tomatoes by hand (don’t chop) for a more rustic flavor.
- Too many toppings will make the pizza doughy and heavy, so don’t be greedy and overload it.
- Wait until your oven is fully heated before putting the pizza in—this is the trick to achieving a perfectly crisp crust and beautifully bubbled cheese.
FAQs
We’re all for canned whole tomatoes in this dish. They pack a punch in terms of flavor. Overlooking fresh tomatoes might seem counterintuitive but trust me, they can make your pizza soggy.
Fine by me! It’s super helpful when you’re on the clock. But, if you’ve got the time, homemade dough can be suited to your taste.
Of course! You can totally go with low-fat mozzarella but remember, it might melt differently and could taste a bit different than the full-fat stuff, so keep an eye on it in the oven.
You don’t need to pile on the sauce; a thin layer will do. And, try not to go too topping-crazy. Less is more!
Absolutely! This Margherita pizza recipe is top-notch as is, but it’s totally open to your own spin. Consider adding thin veggie slices, a handful of arugula after baking, or some chili flakes, if you’re into it.
Serving Suggestions
A slice of this Margherita pizza pairs beautifully with my Orzo Salad or Caprese Salad on the side to add a refreshing counterpoint to the rich, melted cheese. Top it off with a cold glass of your favorite white wine or a sparkling water with a squeeze of lemon, and you’ve got yourself a meal to remember!
how to prep and store a margherita Pizza
If you need to make your pizza dough in advance, go for it. Pop it in the fridge if you’ll use it within three days, or chuck it in the freezer if you need it to last longer. Any leftovers can be boxed up in a sealed container and kept in the fridge for up to five days. When you’re ready to dine once more, bake them at 375°F for about 10 minutes.
The Best Margherita Pizza
Ingredients
- pizza dough (Sweet Potato or my Homemade Pizza Dough)
- 1/2 can whole tomatoes
- 12 oz fresh mozzarella
- handful fresh basil
- 1 tsp dried oregano
- 1 tbsp extra virgin olive oil
- pinch of salt and pepper
Instructions
-
Preheat the oven to 450–500°F. Place a rack in the upper third of the oven. Prepare the homemade pizza dough of your choice.
-
Pour the canned tomatoes in a large bowl and crush them by hand. Season the tomatoes with the olive oil, oregano and a pinch of salt and pepper.
-
Spread the tomato sauce evenly over the pizza, leaving about 1 inch bare around the edges.
-
Drain the mozzarella from the water and gently pat dry with paper towels. Slice the mozzarella into 1-inch-thick slices and place them over the tomato sauce.
-
Bake the pizza until the crust is golden and the cheese is melted, about 10 minutes.
-
Top the pizza with fresh basil and a drizzle of olive oil,
Notes
- Pizza dough’s secret ingredient is patience. Make it at least a day ahead to give it time to ferment.
- Crush the tomatoes by hand (don’t chop) for a more rustic and intense flavor.
- Too many toppings will make the pizza doughy and heavy, so don’t be greedy and overload it.
Nutrition
The post The Best Margherita Pizza You Will Ever Try! appeared first on Food Faith Fitness.
