Margherita Pizza Recipes: 10 Healthy, Simple Recipes to Try Today

A margherita pizza recipe is something to die for. I love pizzas and margherita is probably on the top of my list.

In fact, I think the quickest way to my heart is by showing me a new way of making a margherita pizza recipe.

They are just that good! I may be exaggerating, but still, you know that they are that good, too.

That is why I have here the very best recipes. I selected them because I know you will love them as well.

Have a look at them, try one and let me know in the comments section what you think:

1 – Classic Margherita Pizza

I will start this list with the classic margherita pizza recipe. I wouldn’t want you to prepare anything if you don’t know the basics first. Get this recipe right is the first step toward being a pizza-master.

Ingredients:

  • 1 pound pizza dough,
  • 1 pound (2 large) ripe summer tomatoes or 1 16-oz can whole or diced tomatoes
  • 1 clove garlic
  • 1/4 cup loosely packed basil, sliced into ribbons
  • 8 ounces mozzarella cheese, sliced
  • Salt and pepper

How to Make:

  1. Heat the oven to 550°F or as hot as it can go. Place a baking stone or baking sheet in the oven as it heats.
  2. Divide the dough in half and shape each half into 10″ rounds (see Note below). Set aside.
  3. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.
  4. Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella.
  5. Transfer the pizzas to the preheated baking stone or baking sheet. Bake for 5-10 minutes—exact cooking time will vary depending on your oven temperature. Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling.
  6. Top and bake the second pizza. Sprinkle each pizza with basil as it comes out of the oven. Let them cool briefly before slicing and serving.

2 – Delallo Pizza Margherita

Everything in this recipe needs a Delallo product to make it perfect. However, you can use an equivalent whenever appropriate. At the end of the day, this recipe will be just as good as the classic.

Ingredients:

  • 1 (17.6-ounce) DeLallo Italian Pizza Dough Kit
  • 1 1/4 cups lukewarm water
  • DeLallo Extra Virgin Olive Oil
  • 1 (28-ounce) can DeLallo Imported San Marzano Tomatoes, drained and diced
  • 1 pound fresh mozzarella, sliced into 1/4-inch rounds
  • Handful of fresh basil leaves
  • DeLallo Natural Coarse Sea Salt
  • Freshly ground black pepper

Directions:

  1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  3. Preheat oven to 450˚F. Divide dough into 2 equal pieces. Form pizza by hand on a lightly oiled baking pan or pizza stone.
  4. Divide toppings between each crust. First, brush dough with olive oil. Then, top with San Marzano tomatoes and mozzarella rounds. Season with salt and pepper.
  5. Bake for 10-15 minutes, or until crust is golden and toppings are browned. Serve topped with fresh basil.

3 – Best Homemade Pizza Margherita

It may literally be the best homemade margherita pizza ever. It is based on the classic recipe but with a slight change as the pizza dough is homemade. You should consider trying it whenever you can.

Ingredients:

Homemade Pizza Dough:

  • 5 cups (300 grams) unbleached all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon active dry yeast (I use this brand)
  • 3/4 teaspoon kosher salt
  • 7 ounces warm water (105 degrees F – 115 degrees F)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons cornmeal or semolina, for the pizza peel (divided)

Pizza Toppings:

  • 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
  • 2-3 fresh garlic cloves, minced with a garlic press
  • 1 teaspoon extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 large pinches of kosher salt
  • 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving (I use my microplane)
  • 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
  • 5 – 6 large fresh basil leaves, plus more for garnishing
  • crushed dried red pepper flakes (optional)

Directions:

  1. Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together.
  2. Scrape the dough onto a well-floured countertop and knead the dough for three minutes. Dust the dough with flour as needed. After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
  3. Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size.
  4. Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes).
  5. As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
  6. Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
  7. Assemble the Pizza: Sprinkle the pizza peel with a tablespoon of the cornmeal. Gently stretch one ball of pizza dough into roughly a 10-inch circle. If the dough springs back or is too elastic, allow it to rest for an additional five minutes. Gently transfer the dough onto the cornmeal-dusted pizza peel or baking sheet.
  8. Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza.
  9. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.

4 – Margherita Pizza With Cauliflower Crust

The cauliflower crust is what got this recipe its spot among the best margherita pizza recipes. It is, also, the first healthy pizza to be mentioned on this list. That’s why you should learn how to make it by following the instructions found below.

Ingredients:

For the Cauliflower Pizza Crust:

  • 1 head of cauliflower
  • ¼ cup of mozzarella cheese
  • ¼ cup of parmesan cheese
  • ¼ tsp sea salt
  • ½ tsp back pepper
  • ¼ tsp red pepper flakes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp garlic salt
  • 1 whole egg
  • 1 cheesecloth

For the Topping:

  • half of a jar of your favorite pizza sauce or ¾ cup of my marinara sauce
  • 2 roma tomatoes sliced thin
  • 1 package of fresh basil leaves
  • 1 cup of shredded mozzarella cheese

Instructions:

  1. Preheat oven to 450 degrees.
  2. Take one head of cauliflower, wash and chop up the florets.
  3. Place chopped cauliflower in a food processor, pulse for around 30 seconds until cauliflower looks like snow.
  4. Place cauliflower in a microwave safe bowl and heat for 2-3 minutes covered. Let it cool before the next step.
  5. Place cooked cauliflower in a cheesecloth and squeeze out as much water as you can.
  6. Add cauliflower to a medium size bowl.
  7. Add ¼ cup mozzarella, parmesan, salt, pepper, red pepper flakes, basil, oregano, and garlic salt.
  8. Stir together.
  9. Add egg and stir until blended together.
  10. Form cauliflower dough into a ball with your hands and place on parchment paper over a pizza pan.
  11. Spread the dough out to the edges of the pan.
  12. Bake 10-15 minutes until crust is golden brown.
  13. Add pizza sauce/or marinara to the cooked cauliflower pizza crust.
  14. Place sliced roma tomatoes, then place basil leaves on top, and add 1 cup Mozzarella.
  15. Bake approximately 10-15 minutes or until cheese is bubbly and golden brown on the edges.
  16. Let sit for 5 minutes before slicing.
  17. Enjoy!

5 – Thin Crust Margherita Pizza

This pizza recipe is one of my favorite. I admit, I failed the first two attempts, but I nailed the third one. Now, I use this recipe to show off whenever I can. I am the kitchen queen for a reason.

Ingredients:

Pizza Crust:

  • 2 1/4 tsp active dry yeast
  • 1/4 C warm water
  • 2 1/2 C flour plus extra for dusting
  • 1 1/2 tsp sugar
  • 2 tsp salt
  • 1 Tbsp olive oil
  • 3/4 C warm water

Pizza Sauce:

  • 2 Tbsp olive oil
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • Fresh basil for topping sliced
  • 4 Roma Tomatoes diced
  • 1/4 tsp salt
  • Cornmeal for dusting
  • 8 ounces fresh mozzarella cheese sliced
  • Sliced tomatoes
  • Balsamic vinegar for drizzling

Instructions:

Pizza Crust:

  1. Add yeast and sugar into 1/4 C warm water. Let stand for 5 minutes to proof.
  2. In a bowl combine 2 1/2 C flour and 2 tsp salt.
  3. Add in 1 Tbsp olive oil and 3/4 C warm water. Mix until combine and knead until dough is soft and elastic. Either by hand or in a mixer with a dough hook.
  4. Form into a ball and place in a bowl that has been sprayed or brushed with olive oil. Brush top of dough with olive oil. Cover and allow to rise in warm place until doubled in size.
  5. Preheat oven to 500 degrees F and place pizza stone in oven on the lowest rack. Preheat stone for at least 30 minute if possible.

Pizza Sauce:

  1. Combine olive oil, spices and diced tomatoes in a saucepan. Bring to a simmer and then allow tomatoes to soften and sauce to thicken. Stir frequently. Will take about 10 minutes.
  2. Place mixture in food processor and blend until smooth.
  3. Put back in pan and cook over medium heat until sauce is reduced to about 1 cup, for about 10 minutes.
  4. Salt and pepper to taste

Pizza:

  1. Divide dough in half and roll out dough half of the dough onto the pizza paddle that has been sprinkled with flour and cornmeal. Roll as thin as you like. Into about a 10 inch circle.
  2. Jerk the paddle back and forth to make sure the dough is loose and not stuck to the paddle.
  3. Drizzle dough with olive oil and sprinkle with salt.
  4. Top with half the sauce, leave a small border around the edge with no sauce.
  5. Transfer dough from paddle to hot stone in the oven. Jerk the paddle to allow the dough to slide off the paddle onto the stone. Bake 5 minutes.
  6. Rotate stone and top with half of the mozzarella. Bake until cheese melts and crust is golden brown. About 5 minutes.
  7. Remove from oven and top with fresh sliced tomatoes, chopped basil and drizzle with balsamic vinegar.
  8. Repeat with remaining dough.

6 – Margherita Grilled Flatbread Pizza

A grilled pizza? Yes! It is better than what you think. And the crisp is just amazing. You have to bring the grill out and try this margherita flatbread pizza. You can also check out our flatbread recipe here.

Ingredients:

  • 4 naan flatbreads
  • 2 garlic cloves minced
  • 1 cup pizza sauce
  • 8 oz fresh mozzarella
  • 2 tomatoes sliced
  • 1/2 cup basil torn

Instructions:

  1. Preheat grill to medium high heat.
  2. One the grill is preheated, place flatbreads on grill and grill until there are slight char marks, about 3 minutes. Remove from grill.
  3. In small bowl combine garlic and pizza sauce. Spoon sauce on charred side of pizza. Add mozzarella and tomatoes and place back on grill until cheese is slightly melted, about 6 minutes. Remove from grill and sprinkle with basil.

7 – Stone Baked Margherita Pizza On The BBQ

Whomever it was that first made a BBQ pizza should receive a medal. This margherita pizza can be a gift you give someone for christmas next year. If your guests like pizza and BBQ, you have in your hand a magical recipe.

Ingredients:

  • Our homemade pizza dough (cut in two portions)
  • 1 tsp coarse sea salt
  • 1 tbs extra virgin olive oil
  • 1 cup of your favourite tomato sauce.
  • 2 large buffalo mozzarella balls (about 9 to 10 oz) sliced in wheels
  • 16 fresh basil leaves
  • 2 tbs cornmeal for dusting the pizza peel

Instructions:

  1. On a BBQ with 4 burners, keep the middle two burners set to low and heat the BBQ to 500 ºF.
  2. Place the stone on the middle of the BBQ grates and close the lid to heat up the stone.
  3. Dust the counter surface with flour and place the first dough ball on the counter.
  4. Using a rolling pin, roll out the dough ball to about 10 or 11 inches wide.
  5. Spread 1 tbs of cornmeal on a pizza peel.
  6. Place the rolled out pizza dough on the pizza peel.
  7. Drizzle ½ tbs of olive oil over the entire pizza dough and brush.
  8. Sprinkle ½ tsp of coarse sea salt over the dough.
  9. Spread ½ cup of the pizza sauce evenly over the dough using a large spoon.
  10. Place the buffalo mozzarella slices over the tomato sauce with some space between each slice.
  11. Transfer the pizza to the hot stone on the BBQ. (Tip: Give the pizza peel a little shake to loosen up the dough before transferring.)
  12. Close the lid and bake.
  13. Open the lid after about the first 5 minutes and rotate (using the pizza peel) the pizza on the stone 180 degrees to ensure even baking. Repeat this about 3 minutes later.
  14. After 10 minutes of baking, use the pizza peel to lift an edge of the pizza to check for doneness (it should be just starting to brown).
  15. Using the peel, remove the pizza to a cutting board, cut and serve hot.
  16. Repeat the last steps for the second dough.

8 – 15 Minute Easy Margherita Flatbread Pizza

The 15-minute margherita pizza recipe is the easiest on this list. The recipe requires minimum effort but quite the skill to get it right. It may be quick and done, but you need to be careful. It’s only 15-minutes, so do not rush it.

Ingredients:

  • 1 naan bread
  • 3 pieces of sliced to ⅓- 1/2 inch thickness fresh mozzarella cheese
  • 1 tomato, sliced as thin as possible
  • 5-6 leaves basil
  • 3 cloves garlic, pressed; or 1 tsp dry garlic powder
  • 5 Tbsp Olive oil
  • 5 Tbsp Balsamic Vinegar
  • Salt & Pepper to taste

Instructions:

  1. Press fresh garlic and mix with oil.
  2. Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up.
  3. Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.
  4. Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms.
  5. Chop the basil leaves.
  6. Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

9 – Vegan Pizza Margherita

For my vegan readers, I always like to include a recipe that you can try as well. This is very simple and easy. You probably have all the ingredients ready at home. So, just bring them out, and start making your vegan pizza according to the instruction down below.

Ingredients:

  • 1 Store bought Vegan Pizza Base

For Simple Tomato Sauce:

  • 1 Tablespoon Olive Oil
  • 1 White Onion, diced
  • 2 cloves Garlic, minced
  • 1 tin Crushed Tomatoes with Paste
  • 1 teaspoon Sugar
  • 1 Tablespoon Dried Mixed Italian Herbs
  • Salt/Pepper to taste

For Vegan Mozzarella:

  • 1 tablespoon Nutritional Yeast
  • 2 teaspoons Apple Cider Vinegar instead of Lemon Juice

Toppings:

  • Cherry Tomato Slices
  • Basil
  • Extra Virgin Olive Oil
  • Dried Chilli Pepper Flakes

Instructions:

  1. Prepare Tomato Sauce: In a pot, heat olive oil up and then saute garlic and onions for 10 minutes or till translucent. Add tomatoes, sugar, mixed herbs, salt and pepper in and stir to combine. Bring to a boil, then turn down to a simmer and cook for 25 minutes, uncovered.
  2. Prepare Vegan Mozzarella:Combine all ingredients in a high power blender and blend till smooth. Transfer to a saucepan and heat over low heat, whilst continuously stirring.
  3. Stir until cheese has thickened into a sticky, stretch mass. Set aside.
  4. Assemble Pizza: Preheat oven to 250 degrees Celsius. If you have a pizza stone, go ahead and use it. Otherwise, no worries.
  5. Spread tomato sauce on Pizza Base and then top with dollops of Mozzarella. Scatter sliced cherry tomatoes and basil all over the pizza, and then drizzle the entire surface lightly with extra virgin olive oil and dried chilli pepper flakes.
  6. Bake for 12-15 minutes, or till pizza base is cooked and cheese is bubbly.
  7. Top with more fresh basil leaves once out of the oven. YUM!

10 – Grilled Chicken Margherita Pizza

The last item on our list is a chicken, grilled, margherita pizza. A chicken margherita pizza would’ve been enough on its own, but grilling the chicken and other ingredients to use as toppings just makes this recipe quite impressive. Definitely try this one.

Ingredients:

Grilled Chicken:

  • 1 large boneless chicken breast
  • salt & pepper

Roasted Cherry Tomatoes:

  • 1 pint of cherry tomatoes
  • 1 teaspoon of olive oil
  • salt & pepper

Remaining Ingredients:

  • 2 whole wheat naan flatbreads
  • 2 tablespoons of olive oil, {1 per naan}
  • 1 garlic clove, minced
  • 1 cup of mozzarella cheese
  • ½ cup of fresh basil, chopped

Instructions:

  1. Preheat oven to 400.
  2. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper.
  3. Roast for 20 minutes.
  4. In the meantime, season 1 large boneless chicken breast with salt & pepper.
  5. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
  6. Remove from grill and let rest, slice into thin pieces once chicken has cooled enough to touch.
  7. Preheat oven to 350.
  8. Place 2 whole wheat naan flatbreads on a baking sheet.
  9. Evenly spread the following between the two naan flatbreads, 2 tablespoons of olive oil, 1 minced garlic clove, 1 cup of mozzarella cheese, sliced chicken breast, and roasted cherry tomatoes.
  10. Bake pizzas for 8-10 minutes, until cheese is melted.
  11. Remove from oven and sprinkle ½ cup of fresh chopped basil between the two pizzas.
  12. Serve!

Conclusion

Margherita pizza recipes are great as basically everyone can learn to make them following the easy steps. However, if you can add in your magic touch, every guest at your house will kneel before your majesty.

Let me know which pizza recipe is your favorite in the comments down below.

Do not forget to share with your friends!

 

Leave a Comment: