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Pizza Margherita Recipe

Pizza Margherita Recipe photo by Taste of Home

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This classic pizza starts with a chewy homemade crust topped with tomatoes, mozzarella, oregano and fresh basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas!—Loretta Lawrence, Myrtle Beach, South Carolina

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Pizza Margherita Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 16 Servings

30 15 45

Ingredients

3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
TOPPINGS:
2 cans (14-1/2 ounces each) diced tomatoes, drained
20 fresh basil leaves, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
8 cups (2 pounds) shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes.
Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown. Yield: 2 pizzas (8 slices each).

Nutritional Facts 1 slice equals 263 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 523 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Pizza Margherita in Taste of Home August/September 2008, p39

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Pizza Margherita

Pizza Margherita

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Reviewed on Dec. 31, 2011 by KmMcK

It's a different take on pizza. Has a lot of flavor with the crushed red pepper and fresh basil. I often make the whole recipe but as one pizza.

Reviewed on Jul. 14, 2011 by Belinda.

I used real tomatoes, fresh spinach instead of basil, bell peppers, and chunks of grilled chicken. YUM!

Reviewed on Oct. 29, 2010 by waynepat

My favourite pizza. I used extra basil leaves and fresh oregano rather that the dried. I used fresh tomatoes and loaded the top with fresh basil and oregans. I also used Tex Mex cheese

Reviewed on Jul. 25, 2010 by janker

The key to the best pizza is the crust. My reipe is simular to this one, except I substitute a 1/2 cup of the bread flour with a 1/2 cup of Semolina flour. I roll out the dough and place it on a pizza stone sprinkled with corn meal. Add your toppings and bake like this recipe. Semolina gives the crust great flavor, corn meal gives it great texture and the pizza stone draws out the moisture for the perfect crust.

Reviewed on Jul. 22, 2010 by Juansmom

OK, haven't made this recipe yet but it looks good. I always add a tsp of dried oregano or italian seasoning to the pizza dough, it punches up the taste and makes it unusual, but still traditional.

Reviewed on Aug. 02, 2009 by kimmatthes

This is a great home made pizza recipe and the fact that it is lower fat is an added bonus!

I like to use the diced tomatoes with roasted garlic and also add mushrooms on top!

Reviewed on Jun. 10, 2009 by marciedarciestuff

It was alright. It seemed to be missing something. I was kinda hoping this would be THE perfect pizza recipe that my husband wouldn't drench with Ranch dressing but no luck this time.

Reviewed on Nov. 11, 2008 by lawrenln

One of the best pizza recipes I have tried in years. It's easy, not many ingredients and very tasty.

Reviewed on Aug. 16, 2008 by lauraleehope