Margherita Pizza

I make a Margherita Pizza every Friday Night because it’s so simple and delicious. Plus, it will keep any Italian pizza purists happy!

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Margherita Pizza

This classic pizza never disappoints!

By: Regan Cunliffe

Servings: 1 pizza

Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Equipment

• 1 small mixing bowl

Ingredients 

Pizza Sauce

• 1/3 cup whole peeled San Marzano tomatoes, crushed
• 1/4 tsp kosher salt

Toppings

• 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.
• Spread the shredded mozzarella on top.
• Cook the pizza as described in our guide on how to cook the perfect pizza.
• Once cooked, top the pizza with the fresh basil.

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.

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.