Pizza Margherrita is a favorite of ours, a pizza that I fell in love with years ago. Traditionally made with fresh mozzarella, fresh basil, and fresh tomatoes, it was originally made for a queen and to this day remains fit for a queen. Or king. Or you. This version of pizza margherita is a simplified take from the classic version, perhaps easier, and definitely faster.
Why You’ll Love this Pizza Margherita
It’s easy and inexpensive, put this together in minutes for under $10.
It’s beautiful to look at, note it has the same colors as Italy’s flag!
It’s beautiful to taste. Sweet, savory, and fresh on the palate.
I put this one together on the fly, almost literally. Our BFF, Mike, is a commercial airline pilot and dropped by the cottage for a couple of days last week to do an education program at our kids’ school. Having no idea of what I would make on the first night he spent, I was confident that our friend who may or may not have once asked me how to boil an egg would appreciate anything that I could put together.
To be sure, I had no intention of featuring this recipe on Platter Talk, not until I saw how pretty it was. Not until I tasted it. And not until I realized how incredibly easy this is to make.
“This version of pizza margherita is a simplified take from the classic version, perhaps easier, and definitely faster.”
We have been known to be pizza fanatics here on Platter Talk and up until recently we always made our own wonderful and simple pizza dough from scratch. Recently, after putting together our Crispy Chicken Cordon Bleu Stromboli, I decided to give it up and scratch the whole pizza dough from scratch idea. Remember that one? It took first place in the Tyson Chicken Recipe Challenge. I figured if a fresh pizza dough is good enough to win a contest like that, it’s probably good enough to use to throw a fast pizza margherita together for my best buddy. I figured right.
In lieu of fresh Roma tomatoes that are traditionally used on a margherita pizza, I substituted some cherry tomatoes since there is no such thing as a fresh Roma tomato in Wisconsin this time of year. This proved to be an incredibly flavorful switch. My 500 degree oven effectively roasted these little cherry tomatoes, causing their skins to split, quite literally, making this pizza margherita burst with flavor. I put this great tasting pizza margherita together for under $10 and spent only a total of 20 minutes from prep to finish. Now that Mike is very competent at boiling eggs, he confided to me that he will be taking this pizza margherita recipe back to Denver with him. It’s that delicious. And that easy. -Dan
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Pizza Margherita, Fast and Easy
- 1 commercially prepared fresh, pizza dough. (Or give our recipe a try!)
- 1 12 oz can crush tomatoes diced tomatoes, or tomato sauce.
- 4 oz fresh mozzarella torn in small pieces.
- 1 small handful fresh basil leave coarsely torn.
- 1 hand full cherry tomatoes
- 1 tablespoon kosher salt
- parchment paper
With pizza stone in oven, heat oven to 500 degrees F.
If you are using a metal baking sheet, reduce oven to 425 degrees F.
Tear off a piece of parchment paper, approximately the same size as your pizza stone or pan.
lightly flour the parchment paper, then stretch/roll dough out to approximate size of stone or pan.
Use the back side of a spoon and evenly distribute canned tomatoes or sauce.
Evenly distribute tomatoes and sprinkle with salt.
Slice parchment paper (with pizza) on to hot stone place in oven for 15-18 minutes or until crust golden brown.
Top with mozzarella cheese, immediately.
Allow to set for five minutes, then evenly distribute fresh basil over pizza and serve immediately.