18 Delicious Pizza Margherita Recipes Authentic

There’s nothing quite like the classic simplicity of a Pizza Margherita to bring a taste of Italy right into your kitchen. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 18 authentic recipes promise to deliver that perfect blend of gooey mozzarella, tangy tomato sauce, and fresh basil on a crispy crust. Ready to find your new favorite? Let’s dive into the delicious details!

Classic Pizza Margherita with Fresh Basil

There’s nothing quite like the simplicity of a Classic Pizza Margherita, where fresh basil, ripe tomatoes, and melted mozzarella come together on a crispy crust.

Ingredients

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough into a 12-inch circle. Brush the dough with 1 tablespoon of olive oil.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Bake in the preheated oven for 10-12 minutes, until the crust is golden and the cheese is bubbly.
5. Remove from the oven and immediately sprinkle with fresh basil leaves, the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

The magic of this pizza lies in the fresh basil added at the end, which retains its vibrant color and aroma, elevating the entire dish.

Tip: For an extra crispy crust, let your pizza dough come to room temperature before rolling it out.

Quick and Easy Pizza Margherita

Nothing beats the classic simplicity of a Pizza Margherita, especially when you can whip it up in no time with this foolproof recipe.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet.
2. Spread the tomato sauce evenly over the crust, leaving a small border around the edges.
3. Sprinkle the shredded mozzarella cheese over the sauce.
4. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden.
5. Remove from the oven and immediately sprinkle with fresh basil, olive oil, salt, and black pepper.

The magic of this Pizza Margherita lies in the fresh basil added right after baking, releasing its aroma and adding a burst of freshness to every bite.

Tip: For an extra crispy crust, pre-bake it for 5 minutes before adding the toppings.

Homemade Pizza Margherita with San Marzano Tomatoes

There’s nothing quite like the classic simplicity of a Homemade Pizza Margherita, especially when it’s topped with the sweet, tangy goodness of San Marzano tomatoes.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
3. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Arrange the mozzarella slices on top of the sauce. Drizzle with 1 tbsp of olive oil and sprinkle with salt and black pepper.
5. Carefully transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately top with fresh basil leaves. Drizzle with the remaining 1 tbsp of olive oil.

The key to this pizza’s irresistible charm lies in the balance of flavors—the sweetness of the San Marzano tomatoes against the creamy mozzarella and the peppery bite of fresh basil.

Tip: For an extra crispy crust, let your pizza stone heat up in the oven for at least 30 minutes before baking.

Gluten-Free Pizza Margherita

Who says gluten-free can’t be delicious? This Gluten-Free Pizza Margherita brings all the classic flavors to your table without the gluten, perfect for a cozy night in.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tsp xanthan gum (omit if your flour blend already contains it)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 cup tomato sauce
• 1 cup fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1 tbsp olive oil (for drizzling)

Instructions

1. Preheat your oven to 425°F. In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix the gluten-free flour, xanthan gum, and salt. Add the yeast mixture and 1 tbsp olive oil, stirring until a dough forms. Knead gently for 2 minutes.
3. Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
4. Spread the tomato sauce evenly over the dough, then arrange the mozzarella slices on top.
5. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly.
6. Remove from the oven, top with fresh basil leaves, and drizzle with 1 tbsp olive oil before serving.

The secret to this pizza’s irresistible crust? A quick knead activates the xanthan gum, giving it that perfect chew without gluten. Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Vegan Pizza Margherita with Cashew Cheese

Who says you need dairy to enjoy a classic Pizza Margherita? This vegan version with creamy cashew cheese will make you forget all about traditional mozzarella.

Ingredients

• 1 pre-made vegan pizza crust (12-inch)
• 1/2 cup cashew cheese (store-bought or homemade)
• 1/2 cup tomato sauce
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves
• 1 large tomato, thinly sliced

Instructions

1. Preheat your oven to 400°F.
2. Place the pizza crust on a baking sheet and brush evenly with 1 tbsp olive oil.
3. Spread 1/2 cup tomato sauce over the crust, leaving a small border around the edges.
4. Dollop 1/2 cup cashew cheese over the sauce, then sprinkle with 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Arrange the tomato slices on top, then bake for 20-25 minutes until the crust is golden and the toppings are bubbly.
6. Remove from the oven and top with 1/2 cup fresh basil leaves before slicing.

The magic of this pizza lies in the cashew cheese—its richness perfectly mimics traditional mozzarella, making every bite as satisfying as the original.

Tip: For an extra flavor boost, drizzle the baked pizza with a little more olive oil before serving.

Thin Crust Pizza Margherita

There’s nothing quite like the classic simplicity of a Thin Crust Pizza Margherita, with its crispy base, tangy tomato sauce, and fresh mozzarella. It’s a timeless favorite that’s surprisingly easy to make at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1/2 cup warm water
• 1 teaspoon active dry yeast
• 1/2 cup tomato sauce
• 1 cup fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil (for drizzling)

Instructions

1. In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Add 1 tablespoon olive oil, 1/2 cup warm water, and 1 teaspoon active dry yeast. Knead until smooth, about 5 minutes. Let rise for 1 hour.
2. Preheat oven to 475°F. Roll out the dough on a floured surface to a thin crust. Transfer to a baking sheet.
3. Spread 1/2 cup tomato sauce over the dough, leaving a small border. Arrange 1 cup fresh mozzarella slices on top.
4. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
5. Remove from oven and top with 1/4 cup fresh basil leaves. Drizzle with 1 tablespoon olive oil before serving.

The magic of this pizza lies in the contrast between the crispy crust and the creamy mozzarella, with the fresh basil adding a burst of color and flavor.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before adding the rolled-out dough.

Deep Dish Pizza Margherita

Dive into the heart of Chicago with this Deep Dish Pizza Margherita, a towering tribute to simplicity and flavor that’s sure to impress.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup olive oil, plus more for greasing
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 8 oz fresh mozzarella, sliced
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine flour, cornmeal, salt, and sugar. Dissolve yeast in warm water and let sit for 5 minutes until frothy. Stir in olive oil, then mix into dry ingredients to form a dough. Knead on a floured surface for 5 minutes, then let rise in a greased bowl for 1 hour.
2. Preheat oven to 425°F. Press dough into a greased 9-inch deep dish pan, pushing up the sides to form a crust. Bake for 10 minutes.
3. Mix crushed tomatoes, dried basil, and garlic powder. Spread over pre-baked crust, then layer with mozzarella and sprinkle with Parmesan.
4. Bake for 25 minutes until crust is golden and cheese is bubbly. Garnish with fresh basil before serving.

The secret to this pizza’s irresistible appeal lies in the cornmeal crust, offering a subtle crunch that contrasts beautifully with the creamy mozzarella and tangy tomato sauce.

Tip: For an extra crispy crust, brush the edges with olive oil before baking.

Wood-Fired Pizza Margherita

There’s nothing quite like the smoky flavor of a Wood-Fired Pizza Margherita, with its crispy crust and fresh, vibrant toppings. It’s a classic that never fails to impress.

Ingredients

• 1 lb pizza dough
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your wood-fired oven to 700°F for at least 30 minutes before cooking.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Brush the edges with 1 tbsp of olive oil.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Arrange the mozzarella slices on top.
4. Season with sea salt and black pepper, then drizzle the remaining 1 tbsp of olive oil over the pizza.
5. Transfer the pizza to the oven using a pizza peel. Bake for about 90 seconds, rotating halfway, until the crust is charred and the cheese is bubbly.
6. Remove from the oven, scatter fresh basil leaves on top, and let rest for a minute before slicing.

The high heat of the wood-fired oven gives this pizza an unbeatable charred crust and perfectly melted cheese, making it a standout dish for any gathering.

Tip: For an extra flavor boost, add a sprinkle of crushed red pepper flakes before baking.

Pizza Margherita with Arugula and Prosciutto

Elevate your pizza night with this gourmet twist on the classic Margherita, topped with peppery arugula and salty prosciutto for a perfect balance of flavors.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 oz prosciutto, thinly sliced
• 1 cup arugula
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Bake on the preheated stone or sheet for 10-12 minutes, until the crust is golden and the cheese is bubbly.
5. Remove from the oven and immediately top with fresh basil, prosciutto, and arugula. Drizzle with olive oil and sprinkle with salt and black pepper.

The contrast of the warm, cheesy pizza with the cool, crisp arugula and prosciutto creates a delightful texture and flavor experience that’s sure to impress.

Tip: For an extra flavor boost, toss the arugula with a squeeze of lemon juice before adding it to the pizza.

Spicy Pizza Margherita with Chili Flakes

Spice up your pizza night with this Spicy Pizza Margherita, where classic flavors meet a fiery kick of chili flakes.

Ingredients

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 teaspoon chili flakes
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the dough with 1 tablespoon of olive oil.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Sprinkle the chili flakes and salt over the pizza. Drizzle with the remaining 1 tablespoon of olive oil.
5. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately scatter the fresh basil leaves on top.

The combination of spicy chili flakes with the cool, creamy mozzarella creates a bold contrast that’s irresistibly delicious.

Tip: For an extra charred crust, broil the pizza for the last 2 minutes of baking.

Pizza Margherita with Balsamic Glaze

There’s nothing quite like the classic simplicity of a Pizza Margherita, especially when drizzled with a sweet and tangy balsamic glaze for that extra flair.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup balsamic glaze

Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Transfer to a baking sheet or pizza peel if using a stone.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Arrange the mozzarella slices on top of the sauce. Sprinkle with salt and black pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately top with fresh basil leaves. Drizzle with olive oil and balsamic glaze.

The balsamic glaze adds a delightful contrast to the creamy mozzarella and bright tomato sauce, making each bite a perfect balance of flavors.

Tip: For an extra crispy crust, brush the edges with a little olive oil before baking.

Pizza Margherita with Buffalo Mozzarella

There’s nothing quite like the classic simplicity of a Pizza Margherita, especially when it’s topped with creamy buffalo mozzarella. This recipe brings a touch of Italian tradition right to your kitchen.

Ingredients

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 8 ounces buffalo mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Arrange the buffalo mozzarella slices on top of the sauce.
5. Drizzle with extra virgin olive oil and sprinkle with salt and black pepper.
6. Transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
7. Remove from the oven and top with fresh basil leaves before slicing.

The buffalo mozzarella melts into luxurious pools, making each bite irresistibly creamy. It’s the star of this dish, elevating the classic Margherita to something truly special.

Tip: For an extra crispy crust, let your dough come to room temperature before stretching.

Pizza Margherita with Cherry Tomatoes

Nothing beats the classic simplicity of a Pizza Margherita, especially when topped with sweet, bursting cherry tomatoes for a fresh twist.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Arrange the mozzarella slices and cherry tomatoes on top of the sauce. Drizzle with 1 tbsp of olive oil and sprinkle with salt and black pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately top with fresh basil leaves. Drizzle with the remaining 1 tbsp of olive oil before serving.

The combination of creamy mozzarella, tangy tomato sauce, and sweet cherry tomatoes creates a symphony of flavors that’s both vibrant and comforting.

Tip: For an extra crispy crust, brush the edges with a little olive oil before baking.

Pizza Margherita with Garlic Infused Olive Oil

There’s nothing quite like the classic simplicity of a Pizza Margherita, especially when it’s drizzled with garlic-infused olive oil for an extra flavor kick.

Ingredients

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons garlic-infused olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
5. Remove the pizza from the oven and immediately sprinkle with fresh basil leaves. Drizzle with garlic-infused olive oil and season with salt and black pepper.

The garlic-infused olive oil not only adds a aromatic depth to the pizza but also brings out the freshness of the basil and the creaminess of the mozzarella.

Tip: For an even more intense garlic flavor, let the olive oil infuse with a crushed garlic clove for a few hours before using.

Pizza Margherita with Pesto Drizzle

There’s nothing quite like the classic simplicity of a Pizza Margherita, but our pesto drizzle takes this beloved dish to delicious new heights.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/4 cup pesto
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and lightly flour a baking sheet.
2. Roll out the pizza dough on the prepared baking sheet to your desired thickness.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Arrange the mozzarella slices on top of the sauce.
5. Drizzle with olive oil and sprinkle with salt and black pepper.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and top with fresh basil leaves.
8. Drizzle the pesto over the pizza before serving.

The pesto drizzle adds a vibrant, herby contrast to the sweet tomato and creamy mozzarella, making each bite unforgettable.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before rolling out the dough.

Pizza Margherita with Roasted Garlic

There’s nothing quite like the classic simplicity of a Pizza Margherita, especially when you add the deep, caramelized flavor of roasted garlic into the mix. This recipe is a game-changer for your pizza night!

Ingredients

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 3 cloves garlic, roasted
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. While the pizza bakes, mash the roasted garlic cloves with the remaining 1 tablespoon of olive oil to create a paste.
7. Once the pizza is out of the oven, drizzle the roasted garlic paste over the top and scatter the fresh basil leaves.

The roasted garlic adds a mellow, sweet depth to the bright tomato and fresh basil, making this Pizza Margherita a standout with minimal extra effort.

Tip: For an even more flavorful crust, brush the edges with a little olive oil before baking.

Pizza Margherita with Sun-Dried Tomatoes

Nothing beats the classic simplicity of a Pizza Margherita, especially when you add the sweet, tangy punch of sun-dried tomatoes. This version is a breeze to whip up and packs a flavor that’ll transport you straight to Naples.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella, sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top, then sprinkle with sun-dried tomatoes.
4. Drizzle with olive oil and season with salt and black pepper.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and immediately top with fresh basil leaves. Let cool for a minute before slicing.

The sun-dried tomatoes add a delightful chewiness and depth of flavor that makes this pizza anything but ordinary. Perfect for when you’re craving something gourmet but don’t want to fuss.

Tip: For an extra flavor boost, brush the crust with a little garlic-infused olive oil before baking.

Pizza Margherita with Truffle Oil

There’s nothing quite like the classic simplicity of a Pizza Margherita, but add a drizzle of truffle oil, and you’ve got a dish that’s effortlessly elegant.

Ingredients

• 1 pound pizza dough
• 1/2 cup San Marzano tomato sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon truffle oil

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
3. Spread the San Marzano tomato sauce evenly over the dough, leaving a small border for the crust.
4. Arrange the sliced mozzarella on top of the sauce.
5. Drizzle with extra virgin olive oil and sprinkle with sea salt and freshly ground black pepper.
6. Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
7. Remove from the oven and immediately top with fresh basil leaves. Drizzle with truffle oil just before serving.

The truffle oil adds a luxurious depth to the bright flavors of the tomato and basil, making this pizza feel like a special occasion every time.

Tip: For an extra crispy crust, let your dough come to room temperature before rolling it out.

Conclusion

We’ve shared 18 authentic Pizza Margherita recipes to bring a taste of Italy into your kitchen. Whether you’re a seasoned chef or a curious beginner, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!