Classic Pizza Margharita

Classic Pizza Margharita

Buitoni(R) 0

"An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy."

Ingredients 15 m {{adjustedServings}} servings 257 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 450 degrees F. Place pizza crust on baking sheet.
  2. SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.
  3. BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
Tips & Tricks


  • Please look in your Grocer's Refrigerated Section for Buitoni's Pasta and Sauces
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Reviews 13

  1. 13 Ratings


Yummy and so easy with store-bought pesto and pizza crust! I made this with thinly sliced chicken on top of the tomato layer. I also rinsed & dried the tomato slices to remove the seeds so it wouldn't be too soggy. Very tasty - and using sliced tomatoes makes such a nice contrast in textures. A keeper!


A classic margharita pizza to me is pizza crust, garlic, tomato, fresh basil, and mozzarella cheese. I heat minced garlic in olive oil until the garlic is well infused. Brush the garlic oil on a Boboli, top with thinly sliced tomatoes, torn fresh basil leaves, and sliced fresh mozzarella cheese. Bake at 350 degrees for about 15-20 minutes, until the cheese is melted. Variations are limitless on toppings: spinach, mushrooms, onions, broccoli. Keep it heart healthy by staying away from the pepperoni, sausage, etc.


I first made this pizza for my vegetarian sister and her 2 year old son. They loved it! My husband, who is usually a meat eater, loves it too. I usually use a homeade pizza crust and bake it a few minutes before adding the toppings. Then I bake for about 10 minutes and it comes out great. Definitely a keeper!