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Hand lifting a hot slice of margherita pizza with melted mozzarella cheese.

Homemade Margherita Pizza

5 from 1 vote
Aliana Recipes
A classic, crispy Margherita Pizza featuring a homemade San Marzano tomato sauce, fresh mozzarella, and aromatic basil. This restaurant-quality pie comes together in under 30 minutes for a perfect family night.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings:4 people
Course:Dinner
Cuisine:Italian
Calories:320kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 (28-ounce) can whole San Marzano tomatoes Drain excess juice
  • 2 teaspoons extra-virgin olive oil Plus more for drizzling
  • 2 small garlic cloves Peeled
  • ½ teaspoon sea salt Enhances flavor
  • Cornmeal For dusting baking sheet
  • 1 pound Pizza Dough Store-bought or homemade
  • 8 ounces fresh mozzarella cheese Torn or thinly sliced
  • handful Fresh basil leaves Add after baking
  • pinch Red pepper flakes Optional for heat

Equipment

  • 1 Food processor For blending sauce
  • 1 Baking sheet Or pizza stone
  • 1 Pizza Cutter For slicing

Method
 

  1. Preheat your oven to 500°F to ensure the crust cooks rapidly and gets crispy.
  2. Process the tomatoes, olive oil, garlic, and salt in a food processor until the sauce is completely smooth.
  3. Dust a baking sheet with cornmeal, then stretch the dough into a large oval shape on the surface.
  4. Spread a heaping ½ cup of sauce over the dough, leaving a clear 1-inch border for the crust.
  5. Arrange the mozzarella on top and bake for 10 to 12 minutes until the crust is golden brown.
  6. Garnish with fresh basil, red pepper flakes, and a drizzle of oil before slicing and serving immediately.

Nutrition

Serving: 250g (2 slices)Calories: 320kcalCarbohydrates: 42gProtein: 14gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 780mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For the best crust, let the dough come to room temperature before stretching; cold dough snaps back and is hard to shape. Use a pizza stone if available for extra crispiness.