There’s something magical about the simplicity of a Margherita pizza. The colors of the Italian flag dancing on a crispy crust, the aroma of fresh basil mingling with melted mozzarella – it’s a sensory experience that transports you straight to the streets of Naples. Today, I’m excited to share my favorite quick and easy Margherita pizza recipe that’s perfect for intermediate home cooks looking to elevate their pizza game.

Ingredients

1 pre-made pizza dough (room temperature)

1/2 cup high-quality tomato sauce

8 oz fresh mozzarella, sliced

Fresh basil leaves

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper to taste

Equipment

Pizza stone or baking sheet

Pizza peel or flat spatula

Oven

Let’s Make Some Pizza Magic!

Preheat your oven: Crank it up to 450°F (230°C). If you’re using a pizza stone, pop it in now to heat up.

Prep the dough: On a lightly floured surface, roll out your dough to about 12 inches in diameter. Don’t worry if it’s not perfectly round – rustic shapes add character!

Create your canvas: Transfer the dough to a pizza peel or inverted baking sheet dusted with cornmeal. This will help it slide easily onto the hot stone or baking sheet.

Sauce it up: Spread the tomato sauce in a thin layer, leaving a 1/2-inch border for the crust. Less is more here – we want to taste all the flavors!

Cheese, please: Arrange the fresh mozzarella slices evenly over the sauce. Remember, Margherita pizza isn’t about drowning in cheese – it’s about quality and balance.

Bake to perfection: Slide your pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The finishing touch: Remove from the oven and immediately scatter fresh basil leaves over the top. Drizzle with olive oil and season with a pinch of salt and pepper.

Pro Tips for Pizza Perfection

Room temperature dough: This makes it easier to stretch and shape.

Hot oven is key: A screaming hot oven ensures a crispy crust and perfectly melted cheese.

Less is more: Don’t overload your pizza. The beauty of Margherita lies in its simplicity.

Fresh is best: Use the freshest mozzarella and basil you can find. Trust me, you’ll taste the difference!

Mangia!

Slice your masterpiece and serve immediately. There’s nothing quite like that first bite of a homemade Margherita pizza – the crunch of the crust, the tang of the sauce, the creaminess of the mozzarella, and the aromatic basil all coming together in perfect harmony.

I remember the first time I made this recipe. The smell wafting through my kitchen took me right back to