Pizza Margherita Recipe
Pizza Margherita Recipe photo by Taste of Home

Pizza Margherita Recipe

Publisher Photo
A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green 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
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Pizza Margherita in Taste of Home August/September 2008, p39

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Pizza Margherita

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 5, 2014

"Our family's favorite pizza. We make one big pizza and cut the cheese and basil in half and add grated Parmesan to the top before we bake it. We also don't add crushed red pepper, only to each serving . We also cook sausage to sprinkle on after the pizzas done for those who like meat but I prefer it how it is. The crust is what makes this dish. Love it and make it at least once a month."

MY REVIEW
Reviewed Aug. 24, 2013

"This recipe was very good. I did change a few things. I needed to make it gluten free so I used a gluten free crust. Also, I change a few ingredients to work with things I had available. I substituted fresh mozzarella and fresh tomatoes. This recipe is great for a light flavorful meal. I will definitely be making this again. I always enjoy recipes that have a little kick to them too!"

MY REVIEW
Reviewed Dec. 31, 2011

"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."

MY REVIEW
Reviewed Jul. 14, 2011

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

MY REVIEW
Reviewed Oct. 29, 2010

"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"

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