Best 4 Pizza Margherita Recipe By Tasty Recipes

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Indulge in the classic flavors of Italy with our Pizza Margherita recipe, a timeless dish that embodies the perfect balance of simplicity and deliciousness. This iconic pizza, named after Queen Margherita of Savoy, is crafted with a crispy crust, tangy tomato sauce, and the vibrant colors of fresh mozzarella and basil.

In this article, we'll guide you through two variations of this beloved pizza: the traditional Pizza Margherita and a unique Pizza Margherita with Burrata. Both recipes are easy to follow, ensuring you can savor the authentic taste of Italy in the comfort of your own home.

Our traditional Pizza Margherita recipe stays true to the original, featuring a homemade dough that's crispy on the outside and soft and chewy on the inside. The tangy tomato sauce, made from fresh tomatoes, garlic, and herbs, provides a flavorful base for the gooey mozzarella cheese, which melts perfectly under the heat of the oven. The finishing touch is the addition of fresh basil leaves, adding a burst of aromatic freshness.

For those who love a creamy and indulgent twist, our Pizza Margherita with Burrata recipe is sure to impress. This variation incorporates creamy burrata cheese, known for its soft and delicate texture, along with the classic mozzarella. The combination of the two cheeses creates a delightful symphony of flavors and textures, making each bite a luxurious experience.

Whether you choose the traditional Pizza Margherita or the decadent Pizza Margherita with Burrata, you'll be treated to an unforgettable culinary journey. So, gather your ingredients, preheat your oven, and let's embark on a pizza-making adventure!

Let's cook with our recipes!

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

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

PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

Here's what you need: water, active dry yeast, sugar, all-purpose flour, salt, extra virgin olive oil, tomato, fresh basil, fresh mozzarella cheese, olive oil, salt

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 11

1 ¼ cups water, warm
¼ oz active dry yeast, 1 packet
1 ½ teaspoons sugar
3 ½ cups all-purpose flour
2 tablespoons salt
¼ cup extra virgin olive oil
2 cups tomato, strained
fresh basil
8 oz fresh mozzarella cheese
olive oil
salt, to taste

Steps:

  • In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
  • In a large mixing bowl, whisk together the flour and salt.
  • Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
  • Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
  • Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
  • Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
  • Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
  • To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
  • Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
  • Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
  • Remove the dough to rest on a wire rack and repeat with remaining dough.
  • To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
  • Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
  • Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 58 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams

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

Tips:

  • For a crispy crust, use a pizza stone or baking sheet preheated to a high temperature.
  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcrowd the pizza with toppings, as this will make it soggy.
  • Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Pizza Margherita is a classic Italian dish that is enjoyed all over the world. It is a simple but delicious pizza that is made with fresh, high-quality ingredients. By following these tips, you can make a Pizza Margherita at home that is sure to impress your friends and family.

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