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    Home » Miscellaneous

    Margherita Pizza

    Published: Aug 26, 2022 · Modified: Jan 6, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Margherita Pizza on pizza peel

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Some people like pizzas with a lot of ingredients. Some people (myself included) like specialty pizzas that have uncommon ingredients like figs on them. Many people like pepperoni pizzas, such as my husband. In the long run, I'm always happy with a good Margherita Pizza.

    Rumor has it that the Margherita Pizza was so named for Queen Margherita of Italy and that it was created to reflect the colors of the nation's flag: red, white, and green. Of course, there are multiple stories all claiming to be factual!

    How to make a successful Margherita Pizza in a home oven

    I'm no pizzaiolo, but I do know a little about how to create a good pizza in a home oven. An outdoor wood-fired oven would be preferred but for the lack of it, I make myself happy with my kitchen oven. Here are my tips:

    • Heat the oven as hot as it will go. Most home ovens top out at about 550° which is about 400° too cool for a true pizza oven result! But you do what you can do.
    • Set the oven rack in the middle of the oven.
    • Heat a baking stone in the oven as you preheat.
    • Use a pizza peel to transfer the pizza into and out of the oven.

    How to make the crust for Margherita Pizza

    Since Margherita Pizza had its origins in Naples according to the legends, I feel that the crust should be a long-fermented sourdough, thin and crispy Neopolitan crust. I have found great success using Maurizio's recipe.

    However! Do NOT let that detail keep you from making Margherita Pizza! Use your own favorite pizza dough recipe, or buy premade dough at the store. Just be sure to roll it super thin ... because at least you should keep that crispy characteristic of Neopolitan pizza!

    Pizza dough pressed out into a circle

    Does Margherita Pizza have tomatoes on it?

    This seems to be up for debate. Sometimes you find it with sliced tomatoes on it and other times, it only has tomato sauce. For myself, I like thinly sliced tomatoes when they are in season ... so only in the summer. Otherwise, I just use sauce.

    When I use the tomatoes, I like slice them thinly and lay them out on a paper towel to absorb some of the juice. When the first towel gets wet, I put another dry one underneath. It's also smart to peel the tomatoes just to make easier to eat. To be truthful, this is not something I usually do!

    Tomato slices in one layer on paper towels

    I keep my pizza sauce very simple. I warm organic tomato sauce, put some chopped garlic in it, and salt it. I simmer it just long enough to pull the flavor out of the garlic, about 15 minutes.

    Sauce spread onto the pizza dough

    Layer the tomatoes over the sauce, and bake for about 10 minutes to get the crust browning and starting to crisp.

    Pizza crust with sauce and tomato slices

    Cheese for Margherita Pizza

    Let's talk about the cheese. We typically think of Margherita Pizza as only having mozzarella, but a nice little bit of Romano and Parmiggiano is a great addition. Just a little bit.

    grated Romano and Parmiggiano cheeses on a small platter

    And then, the mozzarella. Use fresh mozzarella or use my favorite, burrata. Burrata has a solid exterior with a creamy middle. It's just beautiful.

    fresh mozzarella cheese on cutting board

    Stick the Margherita Pizza back into the oven to melt the cheeses and finish the crisping.

    Pizza with fresh cheese added

    When you bring it out of the oven, drizzle with a little olive oil and sprinkle it with fresh basil. Et voila! A beautiful Margherita Pizza.

    Close up of slices of Margherita Pizza

    Other recipes you might like:

    • Caramelized Onions & Goat Cheese Pizza
    • 4-Cheese, Fig, and Prosciutto Pizza
    • Tomato Vinaigrette
    • White Bean Pumpkin Chicken Chili
    • Shrimp Fra Diavolo

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Margherita Pizza on pizza peel

    Margherita Pizza

    Tammy Circeo
    Margherita Pizza is a classic pizza that carries the legend of being named for an Italian queen. Simple red, white, and green deliciousness.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Course Dinner
    Cuisine Italian

    Ingredients
      

    • 1 pizza crust See notes
    • ⅓-½ cup pizza sauce See notes
    • thinly sliced tomatoes
    • 2 Tablespoons Romano and Parmiggiano cheeses grated
    • 1 ball fresh mozzarella sliced thin
    • fresh basil leaves
    • olive oil to drizzle at the end

    Instructions
     

    • Preheat the oven to its highest setting.
    • Press out the dough into a 12-inch round on a piece of parchment paper.
    • Put sauce on the crust and spread it to the edges. Top with the tomato slices. Put into the oven for 8-10 minutes to start the browning and crisping.
    • Take it out of the oven, sprinkle with the Romano and Parmigianno cheeses, then lay the fresh mozzarella slices on top. Put it back in the oven for 2-3 minutes to allow the cheeses to melt.
    • Remove from the oven, drizzle with olive oil, and sprinkle with fresh basil leaves.
    • Bon Appetit!

    Notes

    Prep and cook time doesn't reflect prepping the dough. I use a homemade sourdough crust, but you can use a yeasted dough, or a store bought crust. Just be sure to roll it thinly because it is intended to be a Neapolitan pizza ... always thin and crispy.
    To make a pizza sauce, combine 2 cups tomato sauce with 2 cloves chopped garlic, and season with salt. Reserve the leftover sauce for the next pizza night!
    Keyword italian cuisine, margherita pizza, pizza
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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