Margherita Pizza

Margherita Pizza

6 0

"A classic thin crust pizza generously topped with tomatoes, thinly sliced fresh mozzarella and basil all drizzled with fruity olive oil."

Ingredients 5 h {{adjustedServings}} servings 326 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Spray medium bowl with cooking spray; add frozen dough. Spray dough with cooking spray. Loosely cover bowl with plastic wrap. Place on counter for 4 to 5 hours or until dough doubles in size. (Time will vary depending on temperature of kitchen). Punch down dough.
  2. Preheat oven to 400 degrees F. Place tomatoes in large strainer or colander placed in sink. Break tomatoes into bite-size chunks by hand. Continue draining tomatoes while working with dough.
  3. Spray two 12-inch pizza pans with cooking spray. Lightly sprinkle each with cornmeal; set aside. Cut dough in half. Dust work surface lightly with flour. Roll each piece into a 10-inch circle. Place each on a prepared pizza pan.
  4. Place tomato pieces evenly over both pieces of dough leaving about 1/2-inch of edge clear. Top each pizza equally with sliced mozzarella. Drizzle lightly with olive oil then season with fresh pepper.
  5. Place each pan on separate racks in oven. Bake 15 minutes; remove from oven. Quickly sprinkle each evenly with torn basil leaves. Rotate position of pizzas in oven. Bake another 5 to 10 minutes or until crust is golden brown on top AND bottom. Cut each pizza into 8 slices.
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  • Cook's Tip: Fresh pizza dough may be available in your market. Follow recommendations for handling dough accordingly. Many pizza pans tend to deflect the heat while baking resulting in a pale, underbaked crust. If possible, use dark pans. Or, if available, use perforated pizza pans to ensure a golden brown top and bottom crust. In a hurry? Use two ready-to-use thin crust pizza shells in place of frozen dough. Top as described above. Bake according to pizza shell package directions.
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Reviews 6

  1. 12 Ratings


Easy and delicious - reminds me a little of a pizza we order from a local pizza shop! Tomatoes, fresh mozzarella and fresh basil - how can you go wrong? I used a mix of canned tomatoes mixed with fresh tomatoes and I added a little kosher salt and minced garlic. I let that set for a little while to let the flavors blend and then spread that over the pizza then topped with the fresh mozzarella. I followed the rest of the directions, baked according to my oven and perfecto - fresh delicious margherita pizza! Great with a glass of wine!


Rating this on the changes I made. Used prepared pizza dough and fresh tomatoes, sliced and drained for 30 minutes. I laid the tomatoes on the pizza dough, topped with fresh basil leaves and placed fresh mozzarella over all. I found fresh mozzarella packaged in a roll, so all I had to do is unroll it and tear it in pieces. I have a pizza pan that has holes in it so the crust gets crispy on the bottom too. I baked it for 30 minutes at 400 degrees and it wasn't done on the bottom, so next time I will up the temp to 425 and keep the time the same. The favors were very close to what we had in Italy


My family loved this pizza. I followed the recipe exactly. It was very easy to make. The bread dough created a soft chewy crust. The canned peeled tomatoes gave a lot of flavor, just drain them as well as you can so your pizza won't get too soggy.