Margherita Pizza
I make a Margherita Pizza every time because it’s so simple and delicious. Plus, it will keep any Italian pizza purists happy!
After experimenting with various sauce recipes and toppings, I finally created one that truly captures the original burger’s flavor. The first time people try it, they often say, ‘Oh, wow!’ Many even say they prefer it to the burger itself. Whenever we have guests over, I always end up making at least two Big Mac Pizzas because the slices disappear so quickly!
What You Need
Here’s what I put on my Margherita Pizza:
- Canned tomatoes—San Marzano whole peeled tomatoes are the best, I get ours from Costco
- Kosher salt
- Finely diced red onion
- Fresh mozzarella—torn into small pieces
- Fresh basil—a few leaves to sprinkle on after the pizza is cooked
How to Make this Margherita Pizza
Preparing the Pizza
In a medium bowl, use your hands to crush the tomatoes. Try to keep your fingers below the surface to minimize the amount of air incorporated into them. Remove any hard pieces of tomato core, stalk, or skin that you feel. Sprinkle in the salt and gently stir the mixture.
You can prepare this a day in advance. Cover the bowl with plastic wrap and store it in the refrigerator until it is needed.
Assembling the Pizza
Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.
Use a spoon to spread the pizza sauce evenly over the pizza base.
Sprinkle the finely diced red onion evenly over the top.
Spread the shredded mozzarella on top.
Cook the pizza.
Once cooked, add the fresh basil leaves. I try to make sure that each slice will get a bit of basil on it.
When to Cut and Serve
This Margherita Pizza can be cut and served immediately. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza!
What About Leftovers? (Leftovers?!)
If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.
Margherita Pizza
Equipment
- 1 small mixing bowl
Ingredients
Pizza Sauce
- 1/3 cup whole peeled San Marzano tomatoes, crushed
- 1/4 tsp kosher salt
Toppings
- 1 tsp red onion, finely diced
- 100 grams fresh mozzarella, shredded
- 12 leaves fresh basil
Instructions
- Place the canned tomatoes in a bowl and crush them with your hands into a thick pulp, removing any hard tomato core, stalk, or skin pieces.
- Sprinkle in the salt and mix gently.
- Take one prepared homemade pizza dough base.
- Using a spoon, spread the pizza sauce evenly over the pizza base.
- Evenly sprinkle the finely diced red onion over the sauce.
- Spread the shredded mozzarella on top.
- Once cooked, top the pizza with the fresh basil.
