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Pizza always makes a bad day feel better, nothing beats a perfect Margarita pizza. Now you can make this recipe at home anytime!
Pizza margherita, as the Italians say, is a simple pizza from Naples. If done well, Margarita pizza is characterized by a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella cheese and basil, a little olive oil and a little salt. That's it.
Of course, if you want, you can add some tomatoes, but only if the tomatoes are really ripe, red and valuable. The authentic Neapolitan Margarita pizza does not require fresh tomatoes. Try to make this pizza as written, you won't miss the tomatoes on it. Sometimes less is more.
This pizza is simple, fresh and guaranteed to please the public. It is pleasant to make and tastes better. How about eating pizza tonight?
Pizza Margherita Ingredients
Pizza Dough
As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!
In a hurry? This pizza will work with one pound of store-bought dough as well.
San Marzano Tomatoes
San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.
San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.
Fresh Mozzarella Balls
Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.
Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.
Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.
Fresh Basil
Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!
Olive Oil & Salt
Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.
Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.
What to Serve with Margherita Pizza