Are you a Pizza lover and love to cook? Today I am going to tell you about a healthy and testy Pizza dish. It is a Margherita Pizza dish. With testy and healthiness it is really easy to cook. And fast too. A flavorful Margherita Pizza is loaded with rye, wheat, and bread flour and a few secrets that make it the best chicken tortilla soup I ever made!
Margherita Pizza is a classic pizza recipe that is both beautiful and extremely simple to make! Perfect for making with fresh produce straight out of your garden, this easy Margherita Pizza recipe is great to have on hand in the summertime (though it tastes wonderful all year ’round!) and is always well-received!
- 2-2 1/3cups all-purpose or bread flour.
- 1packet instant yeast (2 1/4 teaspoons).
- 1 ½teaspoon granulated sugar.
- ¾teaspoon salt.
- 2Tablespoons olive oil plus additional for brushing bowl and dough.
- ¾cup warm water.
Margherita Pizza Toppings:
- 1/3cup marinara pizza sauce
- 2cloves garlic finely minced
- Fresh basil leaves washed, patted dry, and sliced into ribbons (I used about 8 basil leaves)
- 2plum tomatoes sliced 1/4″ thick
- 8oz mozzarella cheese you can use shredded but I recommend using a brick that’s been cut into wedges or slices
- Prepare your dough first by combining 1 cup of flour, instant yeast, sugar, and salt in a large bowl.
- Add oil and water and use a wooden spoon to stir to combine. Add warm water and stir very well until the mixture is smooth.
- Gradually add remaining flour until completely combined and the dough is sticky and cohesive and pulling away from the sides of the bowl as you mix.
- Brush a large bowl with olive oil and place your dough in the bowl. Cover bowl tightly with plastic wrap and place in a warm place and allow it to rise for 30 minutes or until doubled in size.
- Once the dough is finished rising, preheat your oven to 425F and line a pizza pan with parchment paper and set aside.
- Gently deflate the dough with your hands and transfer to a clean, lightly floured surface. Dust dough with additional flour and use a rolling pin to roll out to 12″ wide circle. Transfer to prepared pizza pan and roll over the edges to form a crust. Brush the whole surface of the crust with olive oil and then add your Margherita Pizza Toppings.
MARGHERITA PIZZA TOPPINGS:
- Stir minced garlic into your pizza sauce and then evenly spread sauce over the center of the pizza.
- Top with about half of your basil leaves and then evenly distribute plum tomato slices over the top. Scatter mozzarella cheese evenly over the tomatoes (see the second picture in post) and then top with remaining basil ribbons.
- Transfer to 425F oven and bake for 15 minutes or until cheese is melted and just beginning to turn golden brown.
- Slice, and serve!
Calories: 173, Fat: 6g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 300mg, Potassium: 93mg, Carbohydrates: 20g, Fiber: 1g, Sugar: 1g, Protein: 7g, Vitamin A: 245%, Vitamin C: 2.1%, Calcium: 102%, Iron: 1.3%
Tips for the Best Margherita Pizza:
If you’re using store-bought pizza dough for this pizza recipe, let it come to room temperature before shaping. Fresh mozzarella is crucial here. The pre-shredded mozzarella in the bag won’t cut it, unfortunately. Add the basil once the pizza is taken out of the oven, otherwise, it will wilt and lose its flavor.
Can I Use Canned Tomato Sauce Instead of Whole Tomatoes?
Yes, but the canned San Marzano tomatoes are what make this easy Margherita pizza so special, in my opinion. But if you only have tomato sauce on hand, that should work too.
Can I Use Another Type of Cheese Instead of Mozzarella?
No, fresh mozzarella is a key ingredient to this Margherita pizza. If you use another type of cheese, you’ll be making cheese pizza (which would still taste delicious, it just wouldn’t be a traditional Margherita pizza).
How to Store Pizza:
This homemade pizza is best enjoyed right away, as the crust loses its crispness over time. However, if you have leftovers simply store them in an airtight container in the fridge.
To reheat this vegetarian pizza, warm it in the oven for 10 minutes on a lower heat (325 or 350), or until the cheese starts to bubble. Note that the fresh basil will wilt in the oven, so you may need to add more.
What Toppings go on a Margherita Pizza?
- Fresh basil leaves
- Mozzarella cheese
- Fresh tomatoes
These are the key components that make for an authentic Margherita pizza. Variations can be made to individual recipes (using shredded cheese instead of brick, etc.), but these three ingredients are critical. Basil and tomatoes are also great for growing in your garden, so if you’re thinking of planting one this year make sure to include these two staples for your very own Margherita pizza garden (I grow my garden specifically for making fresh Margherita pizza and summer salads like my Macaroni salad!).
What is Margherita Pizza?
Pizza Margherita is made on a simple homemade pizza crust, generously brushed with olive oil, and prepared with just a handful of robustly-flavored fresh ingredients. You can’t go wrong with a classic like Margherita Pizza.
Why is it Called Margherita Pizza
Is Margherita Pizza Italian? You bet! Margherita Pizza has an interesting namesake and was so named in honor of the Italian Queen consort, Margherita. Queen Margherita loved pizza (most of us can relate) and a famous pizza maker is said to have created this specific flavor in her honor. It also pays homage to the Italian flag, flaunting its colors proudly in the green basil, white mozzarella, and red tomato. Some people ask why do they call it a margarita pizza or what is margarita pizza, but it IS Margherita Pizza!
Margherita Pizza is great served on its own, but it also is wonderful when served with a side salad, anything from a Caesar salad to macaroni salad will work!
Can you make a Margherita pizza with no sauce?
No. We’re purists over here, so our position is that if there’s no sauce, it’s not Margherita. Pizza without sauce is traditionally called white pizza or pizza Bianca.