Name: Margherita Pizza Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 (28-ounce) can whole San Marzano tomatoes; 2 teaspoons extra-virgin olive oil (plus more for drizzling); 2 small garlic cloves; ½ teaspoon sea salt; Cornmeal (for stretching the dough); 1 pound pizza dough; 8 ounces fresh mozzarella cheese (torn or thinly sliced); Fresh basil leaves; Red pepper flakes (for sprinkling)

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Introduction

Margherita pizza is a timeless classic that combines a simple tomato sauce, fresh mozzarella, and fragrant basil on a crispy crust. This recipe brings a touch of Italy to your home kitchen with minimal ingredients and maximum flavor.

A round pizza with a golden-brown crust sits on parchment paper over a white marbled surface. The pizza has a base layer of bright red tomato sauce spread evenly, topped with melted, bubbly mozzarella cheese that is slightly browned in spots. Scattered fresh green basil leaves rest on top, adding a pop of color and freshness. Around the pizza, more basil leaves are placed casually on the white marbled surface, along with a small white bowl filled with crushed red pepper flakes. A red and white striped cloth is partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (28-ounce) can whole San Marzano tomatoes
2 teaspoons extra-virgin olive oil (plus more for drizzling)
2 small garlic cloves
½ teaspoon sea salt
Cornmeal (for stretching the dough)
1 pound pizza dough
8 ounces fresh mozzarella cheese (torn or thinly sliced)
Fresh basil leaves
Red pepper flakes (for sprinkling)

Instructions

Step 1: Preheat your oven to 500°F to ensure it’s hot enough for a crisp crust.
Step 2: In a food processor, combine the canned tomatoes with their juices, olive oil, garlic cloves, and sea salt. Blend until smooth to create your sauce.
Step 3: Lightly dust a baking sheet with cornmeal to prevent sticking. Place the pizza dough on the sheet and gently stretch it into a large oval shape.
Step 4: Spread a heaping ½ cup of the fresh tomato sauce evenly over the dough, leaving about a 1-inch border around the edges free for the crust.
Step 5: Scatter the torn or sliced fresh mozzarella evenly on top of the sauce. Transfer the pizza to the preheated oven and bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbly.
Step 6: When done, remove the pizza from the oven. Top with fresh basil leaves and sprinkle with red pepper flakes to taste. Drizzle a little extra-virgin olive oil over the top before serving.

Tips & Variations

Use San Marzano tomatoes for an authentic, sweet tomato flavor that elevates your sauce.
If you prefer a smokier taste, try adding a touch of smoked mozzarella or a sprinkle of Parmesan cheese.
For a thinner crust, stretch the dough more and bake on a preheated pizza stone if available.
Adjust the amount of red pepper flakes according to your heat preference or omit them for a milder pizza.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to keep the crust crisp. Avoid microwaving as it can make the crust soggy.

How to Serve

The image shows a pizza cut into six slices placed on brown parchment paper on a white marbled surface. The pizza crust is golden brown with a slightly crispy texture, topped with melted cheese that is creamy white with golden spots, and red tomato sauce spread unevenly underneath. Each slice is decorated with fresh green basil leaves scattered on top, adding a pop of color. A woman's hand is picking up one slice from the top left, showing the soft and chewy texture of the pizza crust. Extra basil leaves are scattered around the parchment paper, enhancing the fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular canned tomatoes instead of San Marzano?

Yes, you can substitute regular canned tomatoes, but San Marzano tomatoes are preferred for their sweeter, less acidic flavor, which makes a better sauce.

What if I don’t have fresh mozzarella?

You can use shredded mozzarella as a substitute, though fresh mozzarella melts differently and gives a creamier texture. Drain any excess moisture if using fresh mozzarella to prevent a soggy crust.