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!

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
• Olive oil—extra virgin, use the best quality you can find
• 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.

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.