Homemade Margherita Pizza recipe, a simple and ever so easy classic.
As the week edges ever closer to Friday, we’re thinking pizza at our house. And I’m thinking about homemade pizza. Specifically, this Homemade Margherita Pizza Recipe.
While my guys love pizza loaded with all kinds of meat and sausage, and I love it loaded with veggies, this pizza stands alone in its simplicity. Flavored splendidly with sweet tomatoes, ooey gooey Mozzarella and aromatic with fresh basil.
And it couldn’t be easier to whip up. Especially if you have pizza dough on hand. Homemade pizza dough is best, but store-bought works just fine.
While pizzas have ancient origins as basic flatbread with toppings, the Margherita Pizza is fairly contemporary. The Associated Press wrote, “An often recounted story holds that on 11 June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizzamaker Raffaele Esposito created the ‘Pizza Margherita’, a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the Italian flag.”
So… as you wave goodbye to another full week, and curl up with a warm-from-the-oven homemade pizza, that couldn’t be simpler to make, enjoy this authentic Italian, even Royal pizza pie.
Homemade Margherita Pizza Recipe: Simple Weekend Eats
- 1/2 recipe homemade pizza dough or 1 ball store-bought pizza dough
- 1/4 cup tomato sauce
- extra virgin olive oil
- 2 cloves garlic, minced
- 8-ounces Mozzarella cheese, sliced
- 2 cups grape tomatoes, halved or Roma tomatoes, sliced
- 5-6 fresh basil leaves, torn
- ground pepper to taste
Preheat the oven to 400°F.
As with any pizza, you can make this using a pizza stone, a pizza pan, or even a sheet pan (affiliate links). I’ve made it each way. If using a pizza stone, place it in the oven as it heats up for at least 15 minutes.
Roll or spread the pizza dough until it fits the baking pan, stone or tray. Using the back of a spoon, spread the tomato sauce evenly across the surface of the dough, keeping a 1/2-inch edge.
Drizzle a bit of olive oil over the sauce and layer the tomatoes, Mozzarella, and minced garlic. Bake for 14-17 minutes, or until the crust is lightly browned and the cheese is bubbling.
Remove the pizza from the oven and top with fresh basil leaves and freshly ground pepper.