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Pizza Margherita

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
    2 pizzas (8 slices each)


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
Nutrition 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.

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  • annrms
    Aug 6, 2019

    Yum! Made this using fresh mozzarella because I wanted to finish some up. Served it with a tossed salad and passed extra hot pepper flakes! Recipe was easy to make and is now a favorite of ours.

  • Sofia
    Nov 30, 2017

    Ahah almostthere.. only tomato sausage ,mozzarella and basilIco in the Margherita.. Pepper is only in Diavola (with sausage) and origano in Marinara with tomatos and alici.. but nice try.. xD

  • Nessa.03
    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
    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
    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.

  • Bluetwinkie
    Dec 13, 2011

    No comment left

  • Belinda.
    Jul 14, 2011

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

  • waynepat
    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
    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
    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.