When it comes to American food, pizza is one of the classics. There are hundreds of different ways you can order a pizza, and not many people don’t like them. One common pizza problem that many Americans have, however, is the fact that we all get stuck in a pizza rut from time to time where we always order the exact same kind. Well, if you are ready to break out of that pizza rut, now is the perfect time. This Margherita Pizza recipe is definitely worth making the switch for!
While this easy pizza recipe is made out of pretty standard pizza ingredients, the way they come together creates a phenomenal flavor explosion you have to try. If you have already tried my easy pizza dough recipe, this dough is very similar, but the final product is sure to rock your world.
One of the things I love the most about this recipe is how versatile it is. You can either enjoy this Margherita Pizza recipe as is, or you can spruce it up with all of your favorite pizza toppings. Whether you like lots of meats, lots of veggies or a strange and unique combination of the two, this easy pizza recipe is very accommodating. Make it one way this week, and then switch it up for a completely different taste profile the next!
If you love pizza and enjoy it frequently like I do, you may be worried about the kind of effect that all of that pizza can have on your health. Thankfully, that is one worry you won’t have with this recipe. With plenty of fresh, wholesome ingredients, this Margherita Pizza recipe is good for your taste buds and for your health. Enjoy it with this baked mozzarella sticks recipe today!
Scroll down for the complete directions!
You might also like these other recipes:
- Easy Tomato Soup Recipe
- Copycat Wendy’s Chili Recipe
- Crockpot Chicken Tortilla Soup + More Easy Chicken Recipes
- 15 oz (3 cups) Flour
- 1 tbsp Yeast
- 1 tbsp Sugar
- 2 tsp Salt
- 1 tbsp Olive Oil
- 9 fl oz Warm Water
- 2 tbsp Extra Virgin Olive Oil
- 4 Garlic cloves minced
- 1 (28-ounce) can San Marzano tomatoes
- ½ tsp Kosher Salt
- ½ tsp Dried Oregano
- 3 oz Whole Mozzarella
- Drizzle Extra Virgin Olive Oil
- 4-5 Fresh Basil Leaves
- Place the flour into a large mixing bowl and make a well in the center.
- Add the yeast, sugar, salt, olive oil and water and stir until combined.
- Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
- (if you have a stand mixer with a dough hook, you can simply add the ingredients to the mixing bowl and mix and knead with the dough hook for 5 - 10 minutes)
- Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.
- Turn dough out on a floured surface and punch the dough to remove excess air, knead lightly.
- Divide dough into 4 balls.
- Place 3 in bag in refrigerator, set one to side. (extra dough can be used to make additional pizzas or frozen for later use)
- In a medium saucepan heat oil on medium.
- Cook garlic in pan for several minutes.
- Add crushed tomatoes, juices, salt, and oregano to pan and bring to a boil.
- Reduce heat and simmer 30 minutes.
- Preheat oven and pizza stone to 400F
- Dust pizza peel with cornmeal.
- Stretch pizza dough on peel until size is about 10-12 inches diameter
- Cover dough with about ¼ cup of sauce.
- cover sauce with about 3 oz of mozzarella cheese.
- Top with basil either now or after you pull pizza from oven (your choice, but I prefer the basil fresh and uncooked on top of my pizza)
- Drizzle with extra virgin olive oil.
- Slide pizza on to preheated pizza stone
- Place pizza in oven and watch for cheese to melt and get bubbly and crust to brown.