Back to Pizza
Pizza Margherita
Serves 2 Prep 15 min Cook 12 min Total 27 min Type Meal Origin Italian

Pizza Margherita

Pizza Margherita, Italy's most iconic pizza celebrates the nation's flag with red tomatoes, white mozzarella, and green basil. Nothing more is needed; the finest ingredients, treated simply, create a dish that's simultaneously humble and perfect. This is where technique meets ingredient quality.

Serves 2 Prep 15 minutes Cook 12 minutes Units Rate

Overview

This is the essence of pizza. A thin, crisp crust topped with a simple tomato sauce, creamy fresh mozzarella, marinated cherry tomatoes, and just-wilted basil. The beauty lies in ingredient quality and the technique of assembly. Each component matters. Too much topping drowns the crust; too little leaves an empty plate. This is balance and respect for simplicity.

Ingredients

Pizza Base

Tomato Sauce (Passata)

  • 200 grams plum tomatoes (tinned)
  • 1 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper

Marinated Cherry Tomatoes

  • 120 grams cherry tomatoes
  • 60 ml extra virgin olive oil
  • salt
  • pepper

Topping

  • 150 grams buffalo mozzarella (fresh)
  • 24 fresh basil leaves (or more)
  • 1 teaspoon dried oregano
  • Extra virgin olive oil for drizzling
  • salt
  • pepper

Method

Stage 1 - Marinate Cherry Tomatoes

  1. Wash the cherry tomatoes and cut them in half lengthwise.
  2. Place in a small bowl.
  3. Pour 60 ml of extra virgin olive oil over the tomato halves.
  4. Mix well so all tomato surfaces are coated with oil.
  5. Season very lightly with salt and freshly ground black pepper.
  6. Allow to marinate for about 30 minutes at room temperature.
  7. The tomatoes will soften slightly and absorb the oil's flavor.

Stage 2 - Make Tomato Sauce (Passata)

  1. Place a fine-meshed sieve over a bowl.
  2. Tip the tinned plum tomatoes into the sieve.
  3. Using the back of a ladle, press down on the tomatoes to strain all their juices into the bowl below.
  4. Pour the strained tomato juice into a small saucepan.
  5. Simmer over very low heat, stirring occasionally, for 10-12 minutes.
  6. The juice should reduce and thicken to the consistency of thick soup.
  7. Add the oregano and the 1 tablespoon olive oil.
  8. Season lightly with salt and pepper, adding just a drizzle of olive oil.
  9. Remove from heat and allow to cool to room temperature.

Stage 3 - Shape Pizza Base

  1. Place the pizza dough on a lightly floured surface (ideally granite or marble for heat retention).
  2. Using your hands and a rolling pin, gently stretch the dough into a round roughly 3 mm thick and about 25-30 cm in diameter.
  3. Flour the dough lightly and drape it over a rolling pin.
  4. Unroll the pizza onto a lightly oiled baking sheet or pizza stone.
  5. Using your fingertips, gently push the dough outwards toward the edges.
  6. Ensure the thickness is even throughout.

Stage 4 - Top the Pizza

  1. Preheat the oven to 200°C (about 25-30 minutes).
  2. Use the back of a spoon to spread the cooled passata evenly over the pizza base, leaving a 1 cm border around the edge.
  3. Arrange the marinated cherry tomato halves evenly over the sauce.
  4. Tear the buffalo mozzarella into small pieces (roughly 1 cm cubes).
  5. Distribute the mozzarella pieces evenly over the tomatoes.
  6. Sprinkle the oregano over the entire pizza.

Stage 5 - Bake the Pizza

  1. Place the assembled pizza in the preheated oven.
  2. Bake for 18 minutes until the crust is golden and crisp and the cheese has melted slightly.
  3. The crust edges may be darker; this is correct.

Stage 6 - Finish & Serve

  1. Remove from the oven and immediately use a palette knife to slide the pizza onto a wire rack.
  2. Scatter the fresh basil leaves generously over the hot pizza.
  3. Drizzle lightly with additional extra virgin olive oil.
  4. Season with a small amount of cracked black pepper.
  5. Cut into wedges and serve immediately while the crust is still crisp.

Notes

  • Buffalo Mozzarella Quality: Use the freshest buffalo mozzarella available; it should be creamy and delicate, not rubber-like.
  • Mozzarella Placement: Distribute it evenly to ensure every slice has cheese; don't pile it in one area.
  • Basil Timing: Add fresh basil only after baking; heat wilts it too much. The residual warmth of the pizza is enough.
  • Sauce Simplicity: The passata is just concentrated tomato; don't add extra garlic, chillies, or herbs. Simplicity is the point.
  • Oven Temperature: A preheated, hot oven is essential for a crisp crust; don't skip the preheat time.

Variations

San Marzano Addition: Use San Marzano canned tomatoes (considered the finest) if available. Garlic Oil Base: Spread a thin layer of garlic-infused olive oil on the dough before the sauce. Extra Basil: Use up to 12 additional small or torn basil leaves scattered between tomatoes and cheese.

Serving

Serve with: Simple green salad dressed with lemon and olive oil, chilled white wine (Pinot Grigio) Garnish with: Fresh basil leaves, cracked black pepper, fine sea salt

Storage

  • Best served immediately while the crust is crisp
  • Leftovers keep in the refrigerator for 1 day; reheat in a 160°C oven until warm and crust re-crisps
  • Do not freeze; the texture of the crust suffers significantly

More like this

1 / 4
Restaurant-Style Ragù

Restaurant-Style Ragù

True ragu demands patience, precision, and respect for the process. Ground beef (or a beef and pork mix) browns deeply in batches to build caramelization without steaming. Aromatic vegetables soften slowly until sweet. Tomato paste darkens and concentrates its flavor through caramelization. Red wine deglazes and cooks off. Then comes the long, gentle simmer, 1 hour 45 minutes to 2 hours, where flavors meld and deepen into something far greater than the sum of its parts. This is not a quick sauce; it is an investment in excellence.

Italian 24 minutes Serves4