Margherita Pizza with Fresh Tomatoes, Mozzarella, and Basil Recipe
This classic Margherita Pizza features a crisp whole wheat crust topped with vibrant San Marzano tomato sauce, fresh mozzarella, and fragrant basil leaves. Baked at a high temperature to achieve a golden crust and perfectly melted, slightly browned cheese, it's finished with a drizzle of extra-virgin olive oil and a sprinkle of sea salt, capturing the essence of traditional Italian flavors in a simple, satisfying pizza.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
Tomato Sauce
- 1 large can (28 ounces) whole San Marzano tomatoes
Cheese
- 12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
Herbs and Garnishes
- Handful of fresh basil, thinly sliced plus small leaves
- Drizzle of extra-virgin olive oil
- Flaky sea salt or kosher salt
- Optional red pepper flakes
Instructions
- Preheat Oven: Preheat the oven to 500 degrees Fahrenheit with a rack positioned in the upper third of the oven. If using a baking stone or baking steel, place it on the upper rack to heat thoroughly while preparing the dough.
- Prepare Tomato Sauce: Place a medium mixing bowl in the sink, then pour the canned whole San Marzano tomatoes, including their juices, into the bowl. Crush the tomatoes by hand until broken down into a sauce. Spread approximately ¾ cup of the sauce evenly over each stretched pizza dough, leaving about a 1-inch border around the edges free of sauce.
- Prepare Mozzarella: Drain fresh mozzarella if packed in water, and dry gently with a clean tea towel or paper towels to remove excess moisture. If using large mozzarella balls, tear them into smaller 1-inch pieces, then evenly distribute them over the tomato sauce with slightly more cheese placed toward the center of the pizza for even melting.
- Bake the Pizza: Bake pizzas one at a time on the top rack until the crust turns golden brown and the cheese begins to develop golden spots, about 10 to 12 minutes. If baking on a preheated stone or steel, the baking time may be shorter; monitor closely to prevent burning.
- Garnish and Serve: Remove the pizza from the oven and generously top with thinly sliced fresh basil leaves. Drizzle lightly back and forth with extra-virgin olive oil, sprinkle with flaky sea salt or kosher salt, and add optional red pepper flakes to taste. Slice into portions and serve immediately. Leftover pizza may be refrigerated and stored for up to 4 days.
Notes
- Using a baking stone or steel helps achieve a crispier crust by mimicking a professional pizza oven.
- Patting mozzarella dry prevents excess moisture from making the crust soggy.
- Fresh San Marzano tomatoes are ideal for authentic flavor but canned whole plum tomatoes can be used as a substitute.
- Allow leftover pizza to cool completely before storing in the refrigerator to maintain texture.
- For a more traditional touch, use ovoline-type mozzarella, which holds shape and melts beautifully.
