Best 20 Margherita Pizza Pizza Margherita Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pizza Margherita is a classic Italian pizza that is simple yet delicious. It is made with just a few fresh ingredients: tomatoes, mozzarella cheese, basil, and olive oil. The result is a pizza that is flavorful, cheesy, and herbaceous.

This article provides two recipes for Pizza Margherita: a traditional recipe and a quick and easy recipe. The traditional recipe uses fresh tomatoes and mozzarella cheese, while the quick and easy recipe uses canned tomatoes and shredded mozzarella cheese. Both recipes are delicious and easy to make, so you can choose the one that best suits your needs.

In addition to the two Pizza Margherita recipes, this article also includes recipes for:

* **Pizza Dough:** This recipe shows you how to make your own pizza dough from scratch. It is a simple recipe that only requires a few ingredients and a little bit of time.
* **Tomato Sauce:** This recipe shows you how to make your own tomato sauce from scratch. It is a flavorful and versatile sauce that can be used for pizza, pasta, and other dishes.
* **Pesto Sauce:** This recipe shows you how to make your own pesto sauce from scratch. It is a flavorful and herbaceous sauce that can be used for pizza, pasta, and other dishes.

With these recipes, you can make a delicious and authentic Pizza Margherita at home. So what are you waiting for? Get cooking!

Let's cook with our recipes!

AUTHENTIC PIZZA MARGHERITA



Authentic Pizza Margherita image

Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.

Provided by Allrecipes

Categories     Main Dish Recipes     Pizza Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon salt
1 cup water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup flour for dusting
2 cups pizza sauce
20 slices fresh mozzarella cheese
20 leaves fresh basil
olive oil
sea salt to taste

Steps:

  • Stir flour and 1 teaspoon salt in a bowl. Set aside.
  • Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
  • Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
  • Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
  • Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
  • Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g

MARGHERITA PIZZA



Margherita Pizza image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 1 (13 by 18-inch) pizza

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
Kosher salt and freshly ground black pepper
1 recipe fresh pizza dough, recipe follows
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/2 bunch fresh basil leaves
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Steps:

  • Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
  • Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
  • Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
  • If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
  • Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
  • Remove from the oven, cut into slices and serve. .

CLASSIC MARGHERITA PIZZA



Classic Margherita Pizza image

An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 20m

Yield Makes one 13-inch round pizza

Number Of Ingredients 8

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2/3 cup No-Cook Pizza Sauce
6 ounces fresh salted mozzarella, cut into scant 1/4-inch slices, room temperature
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Fresh basil leaves and red-pepper flakes, for serving (optional)

Steps:

  • Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
  • Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
  • Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.

PIZZA MARGHERITA



Pizza Margherita image

A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! -Loretta Lawrence, Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 15

3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
TOPPINGS:
2 cans (14-1/2 ounces each) diced tomatoes, drained
20 fresh basil leaves, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
8 cups shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.

Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

MARGHERITA FLATBREAD PIZZA



Margherita Flatbread Pizza image

A homemade tomato sauce made with fresh herbs is combined with fresh mozzarella cheese and a flatbread crust in this simple margherita pizza recipe.

Provided by Justin Fassio

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

16 leaves fresh basil, or more to taste, divided
2 (16 ounce) cans peeled whole plum tomatoes
8 cloves garlic, finely chopped
6 sprigs thyme
salt and ground black pepper to taste
1 flatbread pizza crust
1 teaspoon olive oil
1 pinch crushed red pepper flakes, or to taste
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced and chopped
1 ripe tomato, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
  • Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
  • Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
  • Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
  • Return to the oven and cook until crust is light brown, 12 to 15 minutes.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 55.1 g, Cholesterol 18.1 mg, Fat 8.7 g, Fiber 10 g, Protein 18 g, SaturatedFat 3.3 g, Sodium 743.9 mg, Sugar 6.5 g

FOUR CHEESE MARGHERITA PIZZA



Four Cheese Margherita Pizza image

This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!

Provided by Michelle

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10

¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

Steps:

  • Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
  • Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
  • Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 g

CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
¼ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  • Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  • Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  • Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

PIZZA MARGHERITA



Pizza Margherita image

The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always start with our all-time favorite pizza dough, adapted from chef Chris Bianco, of Pizzeria Bianco, in Phoenix. This slightly wet dough, in conjunction with a hot pizza stone, produces a crisp yet chewy crust, the perfect canvas for bright homemade tomato sauce, fresh mozzarella, and verdant basil leaves.

Provided by Melissa Roberts

Categories     Tomato     Super Bowl     Vegetarian     Kid-Friendly     Oscars     Back to School     Dinner     Lunch     Mozzarella     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 15

For dough:
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
3/4 cup warm water, divided
1 teaspoon salt
1/2 tablespoon olive oil
For topping:
1 (14-to 15-ounces) can whole tomatoes in juice
2 large garlic cloves, smashed
2 tablespoons olive oil
4 basil leaves plus more for sprinkling
1 plus more for sprinkling
1/4 teaspoon sugar
6 ounces fresh mozzarella, cut into 1/4-inch-thick slices
Equipment: a pizza stone

Steps:

  • Make dough:
  • Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
  • Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
  • Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
  • Make tomato sauce while dough rises:
  • Pulse tomatoes with juice in a blender briefly to make a chunky purée.
  • Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
  • Heat pizza stone while dough rises:
  • At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.
  • Shape dough:
  • Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
  • Assemble pizza:
  • Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
  • Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.

MARGHERITA PIZZA



Margherita Pizza image

Provided by Food Network Kitchen

Time 2h5m

Number Of Ingredients 0

Steps:

  • Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
  • How to make a pizza:
  • Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
  • Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
  • Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
  • Pizza Dough
  • Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
  • See all 50 easy pizza toppings

NAAN BREAD MARGHERITA PIZZA WITH PROSCIUTTO



Naan Bread Margherita Pizza with Prosciutto image

This is one of my favorite friday night dishes. This pizza is quick, simple and delicious. Instead of making the pizza dough from scratch I decided to use naan bread for the pizza base. Using naan bread not only saves time but it is great for portion control. The only difference between this recipe and most pizza recipes is that It doesn't include a tomato sauce on the base. I don't like the sogginess that comes from the sauce, but feel free to try it with the sauce as it will still yield good results.

Provided by Spoons and Stilettos

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 2

Number Of Ingredients 10

2 naan breads
2 teaspoons olive oil, or as needed
1 green onion, sliced
1 clove garlic, finely chopped
8 slices mozzarella cheese
1 large roma tomato, thinly sliced
salt and ground black pepper to taste
1 slice prosciutto, sliced
6 leaves fresh basil, roughly chopped
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
  • Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

Nutrition Facts : Calories 626.1 calories, Carbohydrate 49.8 g, Cholesterol 92.4 mg, Fat 29.4 g, Fiber 8.7 g, Protein 41.1 g, SaturatedFat 13.7 g, Sodium 1222.3 mg, Sugar 4.5 g

MARGHERITA PIZZA WITH SAUSAGE AND PESTO



Margherita Pizza with Sausage and Pesto image

Two of my favorite ingredients, pesto sauce and sausage, come together to make one of my family's favorite foods: pizza! They loved how crispy, melty, and cheesy it was! Feel free to adjust ingredients according to your personal tastes.

Provided by Christina

Categories     Main Dish Recipes     Pizza Recipes     Chicken

Time 30m

Yield 4

Number Of Ingredients 8

1 CAULIPOWER® Cauliflower Pizza Crust
3 tomatoes, halved and sliced
⅓ cup prepared pizza sauce
1 ½ cups shredded mozzarella cheese
4 ounces fresh mozzarella cheese, sliced
1 link fully cooked roasted red pepper and Asiago chicken sausage, sliced into thin rounds
⅓ cup pesto sauce
¼ cup fresh basil leaves, torn

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
  • Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
  • Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
  • Remove from oven and immediately top with torn basil.

Nutrition Facts : Calories 480.2 calories, Carbohydrate 28.6 g, Cholesterol 84.4 mg, Fat 28.9 g, Fiber 3.7 g, Protein 25.7 g, SaturatedFat 12.3 g, Sodium 789.6 mg, Sugar 5.4 g

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Categories     Cheese     Tomato     Vegetarian     Kid-Friendly     Backyard BBQ     Mozzarella     Basil     Summer     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 (9-inch) pizzas

Number Of Ingredients 9

1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces mozzarella, coarsely grated (1 1/2 cups)
Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 2 balls
Flour for dusting
6 to 8 medium fresh basil leaves, torn
Special Equipment
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; a gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

Steps:

  • Make sauce and prepare cheese:
  • If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
  • Seed and chop tomatoes (fresh or canned).
  • Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
  • Toss together mozzarella and remaining tablespoon oil.
  • Form pizza rounds:
  • Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
  • To prepare charcoal grill:
  • Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  • To prepare gas grill:
  • Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • To grill pizzas by either method:
  • Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
  • Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
  • Scatter basil over pizzas.

PIZZA MARGHERITA FROM FLEISCHMANN'S®



Pizza Margherita from Fleischmann's® image

Enjoy this traditional pizza with a thin crust.

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Yield 2

Number Of Ingredients 13

1 ¼ cups all-purpose flour, divided, or more as needed
1 (.25 ounce) envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
1 ½ teaspoons sugar
¾ teaspoon salt
½ cup very warm water (120 degrees to 130 degrees F)*
2 tablespoons Mazola® Extra Virgin Olive Oil
2 tablespoons Mazola® Extra Virgin Olive Oil
1 teaspoon minced fresh garlic
Freshly ground Spice Islands® Sea Salt Adjustable Grinder
2 medium tomatoes, thinly sliced
¼ cup chopped fresh basil***
1 cup shredded Italian cheese blend
1 teaspoon Spice Islands® Italian Herb Seasoning

Steps:

  • Preheat oven to 425 degrees F.
  • Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  • Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
  • Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  • For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
  • Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

Nutrition Facts : Calories 776 calories, Carbohydrate 70.9 g, Cholesterol 44.4 mg, Fat 44.7 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 14.2 g, Sodium 1694 mg, Sugar 6.6 g

PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

Here's what you need: bread flour, kosher salt, sugar, warm water, active dry yeast, extra virgin olive oil, whole tomatoes, garlic, fresh mozzarella cheese, fresh basil

Provided by Jake Frankenfield

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

4 cups bread flour
2 ½ tablespoons kosher salt, divided
1 tablespoon sugar
2 cups warm water
1 ½ teaspoons active dry yeast
3 tablespoons extra virgin olive oil
28 oz whole tomatoes, san marzano or other good quality tomatoes
4 cloves garlic
1 lb fresh mozzarella cheese, sliced 1/2-inch (1 1/4 cm) thick
2 cups fresh basil

Steps:

  • In a large bowl combine flour, 1½ tablespoons salt, and sugar.
  • In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
  • Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
  • On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
  • In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
  • Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
  • On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
  • Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
  • Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
  • Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions... just about anything can be a pizza topping!
  • Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
  • Remove from oven and let cool for 3-4 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, Sugar 8 grams

MARGHERITA PIZZA WITH A FRIED EGG



Margherita Pizza with a Fried Egg image

Provided by Bobby Flay

Categories     main-dish

Time 3h55m

Yield 4 to 6 pizzas

Number Of Ingredients 18

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons fine sea salt
Extra-virgin olive oil, for the bowl
2 tablespoons canola-olive oil blend
1 large Spanish onion, finely chopped
4 cloves garlic, chopped to a paste
Pinch Calabrian chile flakes
Two 28-ounce cans plum tomatoes (preferably San Marzano)
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper
Cornmeal, for the peel
Extra-virgin olive oil
1 pound fresh mozzarella, thinly sliced and torn into pieces
1/2 cup grated Parmesan
4 to 6 large eggs
1 bunch fresh basil

Steps:

  • For the dough: Dissolve the yeast in the warm water in a large bowl; let stand for 5 minutes. Stir in 3 cups of the flour and the salt until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from bowl but is still sticky.
  • Turn the dough out onto a floured work surface and knead it with lightly floured hands: Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from work surface). Repeat until the dough is easier to handle, about 10 times. Finish by kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
  • Shape the dough into a ball and transfer it to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until doubled in volume, 3 hours. Press the dough with a finger to see if it's done; an indent should remain.
  • Turn out the dough onto a lightly floured surface and divide it into 4 to 6 balls. Place the balls on a lightly oiled baking sheet, cover gently with plastic wrap and let rest at room temperature until puffed and relaxed, about 45 minutes.
  • Meanwhile, make the sauce: Heat the oil in a large saucepan over high heat. Add the onions; cook until very soft, about 5 minutes. Add the garlic and chile flakes; cook 1 minute longer.
  • Add the tomatoes and their juices, bring to a boil, then reduce the heat to a strong simmer. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 30 minutes. Mash the tomatoes with a potato masher and continue cooking until thickened, about 15 minutes longer.
  • Stir in the oregano and season with salt and pepper. Cool before using on the pizza. (Makes 1 quart; freeze leftover sauce in a container with a tight-fitting lid for up to 1 month.)
  • For the pizza: Preheat a pizza oven to 625 degrees F, or a conventional oven as hot as it will go with a baking stone on or near the bottom of the oven.
  • Sprinkle a pizza peel with some cornmeal. Roll and stretch one of the dough balls into a thin oblong on a lightly floured surface and lay it on the peel. Spread the dough with about 1/2 cup tomato sauce, leaving a 1-inch border. Sprinkle the border with olive oil and season the whole pie with salt and pepper. Scatter 2 tablespoons of the Parmesan over the pizza and top with a few pieces of mozzarella -- it shouldn't cover the top. Slide the pizza into the pizza oven (or onto the baking stone) and cook until the crust is golden on the edges, blistered and crisp on the bottom, and the cheese is bubbling, 8 to 10 minutes, depending on oven temperature.
  • When the pizza still has a few minutes to go, heat some olive oil in a small nonstick skillet over medium-high heat. Slip in an egg and cook until about three-quarters done -- the white should be set enough to remove the egg from the pan but not completely firm. Season with salt and pepper. Use the peel to remove the pizza from the oven; slide the egg into the center of the pizza. Return the pizza to the oven and cook until the white is set and the yolk is still runny, 2 to 3 minutes. Transfer the pizza to a cutting board, top with torn basil, slice and serve. Repeat for the remaining pizzas.

SIMPLE PIZZA MARGHERITA



Simple Pizza Margherita image

You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare pizza on the peel, and with a firm flick of the wrist, slide pizza onto a preheated baking sheet or pizza stone.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes two 14-by-7-inch pizzas

Number Of Ingredients 18

1 cup warm water (about 110 degrees)
1/2 teaspoon sugar
1 envelope active dry yeast (about 2 1/4 teaspoons)
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/2 cups all-purpose flour, plus more for working
1 cup semolina flour, plus more for dusting
2 teaspoons coarse salt
1 can (28 ounces) whole peeled plum tomatoes with juice
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 small shallots, finely chopped (about 2 tablespoons)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of sugar
12 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
12 fresh basil leaves

Steps:

  • Make the dough: Pour water into the bowl of an electric mixer. Add sugar and yeast; stir until yeast has dissolved. Let stand until foamy, about 5 minutes. Add oil, flours, and salt. Fit mixer with paddle attachment; mix until combined. Switch to dough hook; mix 5 minutes. Transfer dough to a lightly floured surface, and knead a few times with floured hands until smooth and elastic. Transfer dough to a large oiled bowl, and turn to coat; cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 3 hours. (Alternatively, let dough rise in the refrigerator overnight.)
  • Make the sauce: Pulse tomatoes in a blender until smooth; set aside. Put garlic and oil into a medium saucepan. Cook over medium-high heat, stirring, until garlic sizzles, about 40 seconds. Add shallots; cook, stirring, 1 minute. Add tomatoes, salt, pepper, and sugar. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Remove from heat; let cool slightly. (Sauce can be refrigerated in an airtight container up to 3 days.)
  • Preheat oven to 450 degrees. Preheat a baking sheet. Punch down dough; transfer to a floured work surface. Divide dough in half. Set half aside, and cover with plastic wrap. Roll out remaining dough to 14 by 7 inches, 1/8 to 1/4 inch thick. Sprinkle a pizza peel with semolina flour, and place rolled dough on top.
  • Brush top of dough lightly with oil. Spread with 1/2 cup sauce, leaving a 1/2-inch border. Top with half the mozzarella. Sprinkle with 1 tablespoon Parmesan, and season with pepper.
  • Slide pizza onto heated sheet in oven. Bake until dough is golden and cheese is bubbling, 10 to 12 minutes. Meanwhile, repeat process with remaining dough. Let each pizza cool slightly; top with half the basil. Cut into slices, and serve.

MARGHERITA PIZZA (PIZZA MARGHERITA)



Margherita Pizza (Pizza Margherita) image

A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and Parmesan cheeses. Perfect with a beer on a hot summer night. I was inspired to try and make this myself after having an delicious version of it at Small Bar in Chicago. Yum!

Provided by Chef Acosta

Categories     European

Time 15m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 9

12 inches thin pizza crust (I use Boboli 12-inch thin crust)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
3 -4 large basil leaves, cut into strips
2 small tomatoes, cut thinly
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese
salt and pepper, to taste
crushed red pepper flakes, to taste

Steps:

  • Preheat the oven to 450°F.
  • Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
  • Next, disperse the finely chopped garlic evenly.
  • Spread the mozzarella cheese throughout the top, but keep it thin.
  • Place the thinly sliced tomatoes across the entire pizza.
  • Lightly salt and pepper the tomatoes with the kosher salt.
  • Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
  • Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
  • Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

COULDN'T BE EASIER MARGHERITA PIZZA



Couldn't Be Easier Margherita Pizza image

Using a flour tortilla makes short work to create this super flavorful one course meal. Absolutely sensational blend of simple, yet flavorful, ingredients. Perfect for a simple lunch or dinner.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 5m

Yield 1 pizza, 1 serving(s)

Number Of Ingredients 6

1 burrito-size flour tortilla
1/2 tomatoes, thinly sliced (remove seeds and most of the liquid to help insure a crispy crust)
1/2 teaspoon garlic, minced (jarred is fine)
4 -10 basil leaves
2 ounces fresh mozzarella cheese, sliced
1 dash olive oil (can also use peppered flavored oil)

Steps:

  • Preheat oven to 425 degrees.
  • Place cast iron skillet, that has been slightly brushed with olive oil, (or other heavy metaled oven proof pan) in oven for a few minutes to heat.
  • Meanwhile, assemble pizza using tortilla as the base, top with tomatoes, garlic, cheese, basil leaves (can leave leaves whole, or julienne). I top with basil last because I love crispy basil. If you don't like basil this way, put under the cheese.
  • Place tortilla in hot skillet. It should sizzle. Cook until done (mine takes about 8-10 minutes).

Nutrition Facts : Calories 422.9, Fat 20.4, SaturatedFat 9.1, Cholesterol 44.8, Sodium 804.5, Carbohydrate 40.5, Fiber 3.3, Sugar 3.6, Protein 19.3

PIZZA MARGHERITA



Pizza Margherita image

This is pizza at its purest perfection, as it is encountered in Italy or on the French Rivera. The toppings are simple but the result is anything but! For perfect pizza dough try Recipe #236785!

Provided by Galley Wench

Categories     European

Time 1h5m

Yield 1 14 inch pizza

Number Of Ingredients 10

1 lb plum tomato, peeled, seeded and chopped or
1 (28 ounce) can whole tomatoes, drained, seeded and chopped
1/4 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 cups coarsely grated mozzarella cheese (about 6 oz.)
1/3 cup parmesan cheese, grated
1 basic pizza dough, recipe The Art of Making the Perfect Pizza Dough
1 -2 tablespoon cornmeal, for sprinkling on baker's peel
6 -8 fresh basil leaves, torn
1 garlic clove, split to rub on crust (optional)

Steps:

  • Put pizza stone on oven floor if using a gas oven; on the lowest rack if using electric oven (remove all other racks in either case).
  • Preheat oven to highest temperature (500). Allow about 1 hour to preheat the stone.
  • Prepare the Topping:.
  • Combine tomatoes, salt and 2 tablespoons oil in a 10-inch heavy skillet and bring to a simmer over moderate heat. Simmer stirring occasionally, until thickened and reduced to about 1 cup (10-15 minutes). Tranfers to bowl to cool.
  • Toss together mozzarella and remaining 1 tablespoon oil.
  • Shape the dough: See Recipe #236785.
  • Assemble and bake the pizza:.
  • Sprinkle baker's peel with 1 tablespoon cornmeal. Carefully slide dough onto peel, then jerk peel once or twice: If dough sticks, lift it and sprinkle a little more cornmeal underneath.
  • Optional: rub slit clove of garlic over dough.
  • Spread tomato sauce evenly over dough, leaving 1/2 inch border and top sauce with mozzarella.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull pizza back).
  • Bake until crust is golden brown and cheese is melted and bubbling, about 8 minutes. Slide peel under pizza to remove from oven, then scatter basil leaves on top.

CHRISTIAN PETRONI'S MARGHERITA PIZZA



Christian Petroni's Margherita Pizza image

Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes one 12-inch pizza

Number Of Ingredients 8

8 ounces Christian Petroni's Pizza Dough
Semolina, for peel
4 to 6 tablespoons Simple Tomato Sauce for Pizza
2 to 4 ounces fresh mozzarella, drained, cut into 1-inch pieces
5 to 7 fresh basil leaves
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons best-quality olive oil
Semolina, for dusting

Steps:

  • Preheat oven to the highest temperature possible with a pizza stone on the upper rack, for 1 hour.
  • Stretch pizza dough with your fingers, working in a circular motion, with your fingers positioned between the center of the dough and the edge, forming a rough disk that will gradually become thiner as you proceed. Then toss dough between the palms of your hands, allowing gravity to stretch it, and the center becomes thinner. Use your fists to move the dough in a circular motion to further stretch it, until it is about 12 inches in diameter, with the edge being slightly thicker. Place dough on a pizza peel lightly sprinkled with semolina to ensure it won't stick.
  • Using a small ladle, evenly spread tomato sauce over the surface of the dough, leaving a 1/2-inch border. Distribute mozzarella uniformly over sauce; garnish with basil leaves. Sprinkle with Parmigiano-Reggiano, and drizzle with one tablespoon olive oil.
  • When transferring pizza to the heated pizza stone in the oven, use one continuous, but quick, jerking motion. Once in the oven, turn the oven off, and turn broiler to high, and cook for 5 to 6 minutes. Serve drizzled with remaining tablespoon of olive oil.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pizza.
  • Make sure your dough is well-kneaded and rested. This will help it to rise properly and give your pizza a chewy crust.
  • Don't overload your pizza with toppings. Too many toppings will make it soggy and difficult to cook.
  • Cook your pizza at a high temperature. This will help to create a crispy crust and prevent the toppings from becoming overcooked.
  • Let your pizza cool for a few minutes before slicing and serving. This will help to prevent the cheese from becoming rubbery.

Conclusion:

Pizza Margherita is a classic Italian dish that is enjoyed by people all over the world. It is a simple dish to make, but it can be difficult to get it just right. By following the tips in this article, you can make a delicious Pizza Margherita that will impress your friends and family.

Related Topics