Pizza Margherita

Pizza could almost be considered a food group in my home. My son would eat it all day, every day if I let him and has proven this a few times when pizza was lunch and dinner a few days in a row!

To keep up with this pizza monster, it was important for me to know how to make a good pizza. For my son all I had to do was master a dough (LINK) and add sauce and cheese and boom! Pizza heaven! But for my fiancé and I, we wanted something a little bit more…topped. We have made Pizza Friday a bit of tradition around our house and after a few weeks we had run though the standard toppings (sausage, peppers, pepperoni, chicken) and craved something new and different!

We absolutely LOVE the flavor powerhouse that is tomato, basil and mozzarella (if you don’t believe me check out our Tomato, Mozzarella and Basil Bread) so creating a pizza based on the Margherita that uses this combo was a must!

This pizza can be a bit tricky, as I detailed in a past Friday Fail but once you get the methods down, you are only minutes away from the best pizza you can make in the hot summer months! The ingredients are super fresh, super tasty and can come from your backyard or local farmers market.

You can make this pizza using a pre-made crust you pick up from the store but follow the baking instructions for that crust and just ensure you check the pizza frequently.

Check out our Pizza Dough for a fast and wonderful crust that works wonderfully with this pizza!

Now let’s chop our way to a super tasty, super fresh and dare I say, healthy pizza!

Pizza Margherita

Prep Time: 15 minutes | Total Time: 30 minutes | Serves: 3-4


  • 1 pizza dough, rolled out and placed on pizza pan covered in cornmeal
  • 1 ball mozzarella cheese, thinly sliced
  • 4 medium tomatoes, sliced thin and halved
  • 20-30 basil leaves, finely chopped
  • Olive oil


  1. Preheat oven to 450 degrees (if using pre-made crust, follow baking instructions on package).
  2. Gently brush olive oil over the pizza dough.
  3. Place tomatoes on dough, ensuring a good layer of tomatoes over the whole crust.
  4. Place mozzarella over the tomatoes, again ensuring even distribution of mozzarella.
  5. chopped basil leaves over the pizza until evenly covered.
  6. Bake pizza for 12-14 minutes or until cheese is melted and crust is cooked through.
  7. Remove to cutting board to slice and enjoy!


  • This pizza was very hard for me to master as when purchasing or picking fresh tomatoes, they tend to be quite juicy which can make the crust soggy and possibly stick. I have found that if I slice the tomatoes about 30 minutes before using them and lightly salt them, this tends to soak up some of the juice which makes them easier to work with.
  • I cannot stress how important a dusting of cornmeal is over the pan when baking pizza! Almost all of the crust sticking incidents I’ve experienced could have been prevented with a little more cornmeal. Trust me you do not want a sticking crust to ruin your meal!

Can you smell that juicy goodness in your kitchen? I hope you can and I hope you love this pizza as much as we do!