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Looking to create a pizza night that dazzles? This Classic Margherita Pizza with Fresh Basil and Mozzarella is your go-to recipe for a deliciously simple homemade pie. With its golden crust, rich tomato sauce, and fresh basil, it’s a dish that brings the flavors of Italy right to your kitchen. Plus, it’s easy enough for the whole family to join in on the fun!
Why You’ll Love This Recipe
This Classic Margherita Pizza is not just about great taste; it’s a celebration of fresh ingredients and home-cooked goodness. Think of the crispy crust, gooey mozzarella, and fragrant basil all coming together—a true crowd-pleaser.
- Simple ingredients that pack a punch.
- Perfect for family night or casual gatherings.
- Customizable for everyone’s taste.
- Ready in under an hour!
- Great for kids to help with.
Ingredients
- 1 ball of pizza dough (about 1 pound)
- 1 cup of crushed tomatoes (preferably San Marzano)
- 8 ounces of fresh mozzarella cheese, sliced
- 1 tablespoon of extra-virgin olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
- Flour, for dusting
How to Make Classic Margherita Pizza
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up.
- On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Aim for a slightly thicker edge for the crust.
- Transfer the rolled-out dough to a piece of parchment paper for easy transfer to the oven.
- In a bowl, combine the crushed tomatoes with salt and crushed red pepper flakes, if using. Spread the tomato mixture evenly over the dough, leaving about a 1-inch border around the edges.
- Distribute the sliced mozzarella evenly on top of the sauce.
- Drizzle the olive oil over the pizza for added flavor.
- Carefully transfer the pizza (with the parchment) onto the preheated pizza stone or a baking sheet.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
- Once out of the oven, let it cool for a minute, then top with fresh basil leaves before slicing.
Tips for the Best Results
- Let your pizza dough come to room temperature before rolling it out; this makes it easier to stretch.
- Use high-quality tomatoes for the sauce to enhance the overall flavor.
- Try to use fresh mozzarella for a creamy texture; avoid pre-shredded cheese as it doesn’t melt as well.
- If you prefer a crispier crust, bake the pizza directly on the pizza stone without parchment.
Easy Variations
- Add toppings like sliced cherry tomatoes, prosciutto, or arugula for a twist.
- Swap out the mozzarella for burrata for an extra creamy experience.
- Make it a white pizza by using ricotta and skipping the tomato sauce.
What to Serve With It
- A fresh arugula salad with lemon vinaigrette.
- Garlic breadsticks for the ultimate carb fix.
- A selection of Italian antipasti like olives and cured meats.
Storage and Reheating
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Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 1 ball of pizza dough (about 1 pound)
- 1 cup of crushed tomatoes (preferably San Marzano)
- 8 ounces of fresh mozzarella cheese, sliced
- 1 tablespoon of extra-virgin olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
- Flour, for dusting
Instructions:
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up.
- On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle.
- Transfer the rolled-out dough to a piece of parchment paper.
- Combine crushed tomatoes with salt and optional red pepper flakes. Spread over the dough, leaving a border.
- Distribute mozzarella evenly on top.
- Drizzle olive oil over the pizza.
- Transfer the pizza onto the preheated pizza stone or baking sheet.
- Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
- Cool for a minute, top with fresh basil, and slice.
Notes: Let the dough come to room temperature before rolling for easier stretching. Use high-quality ingredients for the best flavor.
