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Pizza Margherita Recipe

Pizza Margherita Recipe

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. YIELD:16 servings


  • 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
  • 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 shredded part-skim mozzarella cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil


  • 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).

Nutritional Facts

1 slice: 263 calories, 12g fat (6g saturated fat), 33mg cholesterol, 523mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Reviews for Pizza Margherita

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Nessa.03 User ID: 7651380 173490
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."

greatwithoutgluten User ID: 6330173 107435
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!"

KmMcK User ID: 4696823 115106
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."

Belinda. User ID: 6100120 179525
Reviewed Jul. 14, 2011

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

waynepat User ID: 1352809 179524
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"

janker User ID: 5286345 94130
Reviewed Jul. 25, 2010

"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."

Juansmom User ID: 4627977 179523
Reviewed Jul. 22, 2010

"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."

kimmatthes User ID: 1341341 105716
Reviewed Aug. 2, 2009

"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!"

marciedarciestuff User ID: 3221145 176523
Reviewed Jun. 10, 2009

"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."

lawrenln User ID: 2257729 101604
Reviewed Nov. 11, 2008

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

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