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Margherita pizza is proof that simple is best, with a crisp homemade crust, a thin layer of sauce, melty fresh mozzarella, and bright basil. We make it every Friday pizza night because the kids love helping stretch the dough and arrange the cheese. If you are a pizza-night family too, you will love our sheet pan pizza for feeding a crowd.
This margherita pizza comes together in minutes once your dough is ready, and it tastes like a slice from a wood-fired pizzeria.
Margherita Pizza Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: About 17 minutes
- 🍽️ Serving: 1 pizza
- ⚡ Calories: 1603kcal (whole pizza)
- 🌶️ Flavor Profile: Fresh, savory, and cheesy with sweet basil and a crisp crust
- ✋ Difficulty: Easy, on par with our sheet pan pizza
Quick Answer
To make margherita pizza, stretch pizza dough onto a tray, brush it with olive oil, and spread on a thin layer of sauce. Top with slices of fresh mozzarella and bake at 500 degrees until the crust is golden and the cheese is bubbly. Add fresh basil after baking so the leaves stay bright green.
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Why This Recipe Works
Click to see the technique science
- A blazing hot oven. Baking at 500 degrees gives you a crisp, blistered crust and quickly melted cheese, just like a pizzeria oven.
- Less is more. A thin layer of sauce and just a few quality toppings let the fresh mozzarella and basil really shine.
- Fresh mozzarella matters. Sliced fresh mozzarella melts into creamy pools that are worlds apart from the shredded kind.
- Basil goes on after baking. Adding the basil once the pizza is out keeps the leaves bright green instead of black and bitter.
- Olive oil on the crust. Brushing the dough with oil helps it crisp up and turn golden as it bakes.
- It is genuinely fast. With your dough ready to go, this pizza is on the table in under 20 minutes.
Why You’ll Love This Recipe
- It is a classic for a reason, fresh, simple, and absolutely delicious.
- It comes together in under 20 minutes once your dough is ready to roll.
- It is a fun, hands-on dinner the whole family can build, like our sheet pan pizza.
Key Ingredients
Here is what makes this margherita pizza so good. See the recipe card for exact amounts.
- Pizza dough: Use your favorite homemade or store-bought dough; let it come to room temperature so it stretches easily.
- Fresh mozzarella: Sliced fresh mozzarella is the star; it melts into creamy, milky pools.
- Pizza sauce: A simple, good-quality sauce spread thin lets the other flavors come through.
- Fresh basil: Added after baking, it brings that signature peppery, sweet aroma.
- Olive oil: Brushed onto the crust for a crisp, golden finish.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this margherita pizza your own.
- Add garlic: Brush the crust with garlic-infused oil for extra flavor.
- Make it spicy: A sprinkle of red pepper flakes or a drizzle of hot honey adds a kick.
- Cherry tomatoes: Scatter halved cherry tomatoes on top for a fresh, juicy twist.
- Different cheese: Add a little grated parmesan or some burrata for extra richness.
- Turn pizza night into a feast with our pizza pasta bake on the side.
How to Make Margherita Pizza
- Stretch your pizza dough out on a floured piece of parchment on a pizza tray, pushing it to the edges with a slight ridge around the rim.
- Brush the stretched dough all over with olive oil for a crisp, golden crust.
- Spoon on the pizza sauce and spread it thin with the back of the spoon, leaving the edges bare.
- Arrange slices of fresh mozzarella evenly over the sauce.
- Bake at 500 degrees for about 12 to 13 minutes until the crust is golden and the cheese is bubbly.
- Let the pizza cool for a few minutes, then scatter fresh basil leaves on top so they stay bright green.
Recipe Tips & Tricks
- Get the oven screaming hot; 500 degrees is the key to a crisp, golden crust.
- Spread the sauce thin so the pizza does not turn soggy.
- Pat the mozzarella dry with paper towels so it does not water down the pizza.
- Use parchment paper for easy transfer on and off the hot tray.
- Add basil after baking, not before, to keep it green and fragrant.
- Do not overload the toppings; margherita is all about balance.
- Let the pizza rest a couple of minutes before slicing so the cheese sets.
Serving Ideas and Suggestions
Slice this margherita pizza into wedges and serve it hot, with a sprinkle of extra parmesan or red pepper flakes at the table. It is perfect for a casual dinner or game day.
Make it a full Italian night by serving it with a green salad and our baked ziti or lasagna roll ups. There is no such thing as too much cheese.
Pizza lovers will want to try all the variations. Put margherita in the rotation with our sheet pan pizza and deep dish pizza for fun pizza nights all month.
Margherita Pizza FAQs
Margherita pizza is a specific style topped only with tomato sauce, fresh mozzarella, and basil, representing the colors of the Italian flag. Regular pizza can have any combination of sauces, cheeses, and toppings.
Fresh mozzarella is traditional and best, sliced and patted dry so it melts into creamy pools. Low-moisture mozzarella works in a pinch but will not have the same milky, fresh flavor.
Fresh basil leaves turn black and bitter if baked. Adding them after the pizza comes out of the oven, once it has cooled for a minute, keeps the basil bright green and fragrant.
Absolutely. Store-bought dough is a great shortcut. Let it come to room temperature first so it stretches easily without snapping back.
Bake margherita pizza at 500 degrees Fahrenheit. The high heat crisps the crust quickly and melts the cheese before the bottom can overbake, mimicking a wood-fired oven.
Spread the sauce thin, pat the fresh mozzarella dry, and do not overload the toppings. Baking on a hot tray or pizza stone at high heat also helps the crust stay crisp.
Hungry for more pizza? Try our sheet pan pizza next.
Craving an easy pizza night? Our English muffin pizza turns toasted muffins into crispy BBQ chicken mini pizzas.
A great margherita starts with great sauce, so try our easy homemade pizza sauce.
Best Margherita Pizza
Ingredients
- 1 pizza dough (half recipe)
- 1 tablespoon olive oil
- 2 tablespoons pizza sauce
- 6 ounces fresh mozzarella sliced
- fresh basil leaves
Instructions
- Preheat the oven to 500°F.
- Place the pizza dough on a floured piece of parchment paper on a pizza tray.1 pizza dough
- Press the dough out until it’s stretched to the edges of the tray, with a slight ridge on the edges.
- Brush the pizza dough with olive oil.1 tablespoon olive oil
- Spoon the pizza sauce onto the pizza crust and, using the back of the spoon, spread it out thinly over the crust.2 tablespoons pizza sauce
- Arrange the mozzarella slices on top.6 ounces fresh mozzarella
- Bake in the oven for about 12-13 minutes.
- After you take out the pizza, wait a few minutes before sprinkling with the basil or it will cause the basil leaves to turn black.fresh basil leaves
Notes
- Use a Pizza Stone or Baking Stone: Preheat it in the oven for a crisp, golden brown crust.
- Lightly Flour Your Work Surface: A floured work surface makes shaping the pizza dough easier.
- Fresh Garlic: Rub a clove of fresh garlic on the crust before adding toppings for extra flavor.
- High Heat is Key: Bake at a high temperature (around 500°F) for a perfect crisp crust and melted cheese.
- Don’t Overload Toppings: Keep it simple for the authentic margherita flavor.
- Taste Test: Always take a moment to taste a small spoonful of sauce and adjust seasonings if needed.
Nutrition
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