Margherita Pizza Recipe – Love and Lemons

Margherita pizza is my go-to meal when I have effective tomatoes on hand but I ‘m craving consolation food. My recipe is fresh, delectable & easy to make ! Margherita Pizza A bare Caprese salad is one of my nonpayment dinners in August, so naturally, when I start craving more significant meals in September, I turn to its hearty cousin : the Margherita pizza. Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It ’ second still a delightful, simple case of good quality produce, but the accession of crisp, chewy pizza crust, melty tall mallow, and strong sauce makes it a cozy, heartier meal.

I don ’ triiodothyronine know about you, but I ’ thousand not quick to go into broad pumpkin and soup mode so far. Our farmers markets are still boasting juicy tomatoes, and our backyard basil plant is silent chugging along, so we might arsenic well enjoy them while we can ! This homemade Margherita pizza recipe uses only 7 basic components, so good tomatoes are a must. It ’ ll be on repeat around here for the following few weeks, while we can still get our hands on A+ tomatoes. We actually love this one ; I hope you do besides ! Margherita pizza recipe ingredients

My Margherita Pizza Recipe Ingredients

With merely 7 components, my homemade Margherita pizza recipe is clean, comforting, and easily to toss together any night of the week. hera ’ s what you ’ ll need to make it :

  • Homemade pizza dough. I use my go-to homemade pizza dough recipe. The chewy/crisp crust is delicious under the juicy tomatoes and melty cheese.
  • Homemade pizza sauce. I use a food processor to blend together a 5-ingredient tomato sauce with San Marzano tomatoes, and I don’t cook it before spreading it on the pizza. As a result, it has a delicious, sweet flavor that complements the fresh tomatoes perfectly.
  • Cherry tomatoes. Rather than use large tomatoes here, I opt for cherry tomatoes. They’re less watery and have a more concentrated flavor than bigger varieties would, so they give this pizza a great taste and texture.
  • Fresh mozzarella cheese. I seek out fresh bocconcini mozzarella for my Margherita pizza. You can use any fresh mozzarella in a pinch, but bocconcini mozzarella comes in nice, medium-sized balls. When you slice it, it matches the size of the cherry tomato slices, which makes for a pretty pizza.
  • Fresh basil. Sprinkle it over the pizza after it comes out of the oven, so it doesn’t burn or brown! For more basil goodness, a few dollops of pesto would also be delicious.
  • Extra-virgin olive oil and red pepper flakes. The perfect finishing touches!

Margherita pizza recipe Stretch your boodle, spread on the sauce, and layer it with the thinly slit mozzarella and tomatoes. Bake until the cheese is melted and the crust is golden, and add the remaining pizza toppings : a shower of fresh basil leaves, a pilfer of red pepper flakes, and a generous drizzle of extra-virgin olive anoint. Slice, and enjoy ! Margherita Pizza recipe

If you love this Margherita pizza recipe…

Try my vegan pizza, zucchini pizza, blackberry basil pizza, spinach artichoke pizza, or any of these homemade pizza recipes next !

Margherita Pizza

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Print Recipe This easy Margherita pizza recipe is a simple, fresh vegetarian dinner. Keep homemade pizza boodle and sauce on hand in the deep-freeze to make it specially immediate & easy to assemble !


  • 1 recipe Pizza Dough
  • ½ heaping cup Pizza Sauce
  • 8 ounces fresh bocconcini mozzarella, sliced
  • ½ cup sliced cherry tomatoes
  • 10 basil leaves
  • nip bolshevik pepper flakes
  • Extra-virgin olive oil for drizzling


  • Preheat the oven to 500°F
  • Spread the pizza sauce onto the boodle. top with the fresh mozzarella and tomatoes and bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a crimp of crimson pepper flakes. Drizzle with olive oil and serve.