Margherita Pizza with Basil

This classic Margherita pizza celebrates the beautiful simplicity of Italian cuisine with its trio of fresh mozzarella, ripe tomatoes, and aromatic basil. The combination creates a harmony of flavors that has made this pizza beloved worldwide for generations. The crisp yet chewy crust provides the perfect canvas for these premium ingredients to shine.

I first made this Margherita pizza after returning from a trip to Naples where I fell in love with how the Italians elevate simplicity. What amazed me was how something with so few ingredients could deliver such profound satisfaction. Now it has become our Friday night tradition with my children fighting over the last slice.

Ingredients

• 1 ball pizza dough: about 250g. Quality matters here use homemade or a good storebought version for best results
• 4 oz fresh mozzarella: sliced and patted dry. The patting dry step is crucial to prevent a soggy pizza
• 2 medium ripe tomatoes: thinly sliced. Choose the ripest juiciest ones you can find preferably in summer
• 1 handful fresh basil leaves: Look for bright green aromatic leaves without any wilting
• 1 tbsp extra virgin olive oil: Use the best quality you can afford as the flavor will be prominent
• 1/4 tsp sea salt: Flaky sea salt adds both flavor and texture
• 1/8 tsp black pepper: Freshly ground makes a noticeable difference
• Optional: 1 clove garlic minced or garlic infused olive oil. This adds depth without overpowering

Step-by-Step Instructions

Preheat Your Oven:

Turn your oven to its highest setting usually 500°F or 260°C and place your pizza stone or inverted baking sheet inside. The preheating is essential and should be done for at least 30 minutes to ensure your stone gets properly hot which is the secret to a crispy bottom crust.

Prepare The Dough:

Allow your pizza dough to rest at room temperature for 30 minutes which makes it more pliable and easier to work with. Then gently stretch it into a 10 to 12 inch circle on parchment paper. Avoid using a rolling pin as this removes the air pockets that create that wonderful texture.

Add The Toppings:

Arrange your mozzarella slices evenly across the dough surface leaving a small border for the crust. Layer the tomato slices between and around the cheese avoiding overcrowding which can make the pizza soggy. Remember that less is more with Margherita pizza.

Season And Oil:

Sprinkle the sea salt and freshly ground black pepper evenly over the toppings focusing slightly more on the tomatoes. Then drizzle the olive oil in a circular motion across the entire pizza which will help the toppings roast beautifully.

Bake To Perfection:

Carefully slide the pizza with the parchment paper onto the preheated stone or baking sheet. Bake for 8 to 12 minutes keeping a close eye after the 8 minute mark. Look for a golden brown crust edge and cheese that is melted with light browning spots.

Finish With Basil:

Remove the pizza from the oven when perfectly baked and immediately scatter the fresh basil leaves over the top. The residual heat will release the basil oils without blackening the leaves giving you that signature aroma and flavor.

Rest Before Serving:

Allow the pizza to rest for 2 to 3 minutes which helps the cheese set slightly and makes slicing cleaner. This brief rest also prevents burning your mouth on molten cheese a lesson I learned the hard way.

Slice And Serve:

Cut into 8 slices using a sharp pizza wheel or large chef's knife. For an extra touch of luxury drizzle with a bit more high quality olive oil just before serving.

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You Must Know

Authentic Margherita pizza should have distinct spots of cheese not a full coverage

The three colors represent the Italian flag red tomatoes white mozzarella and green basil

Ready in just 25 minutes making it perfect for weeknight dinners

Fresh basil should only be added after baking never before

The tomatoes contain more flavor when sliced thin rather than diced

I find that the most critical ingredient is actually the olive oil. I use a peppery Tuscan variety that completely transforms the flavor profile. My grandmother taught me that the quality of olive oil can make or break a simple dish like this one and it's advice I've followed religiously for years.

Perfect Crust Secrets

The key to achieving that coveted crispy yet chewy crust lies in extremely high heat. Professional pizza ovens reach temperatures of 800°F or higher which is why restaurant pizza has that distinctive texture. To replicate this at home make sure your oven and stone preheat for at least 30 minutes at your oven's maximum temperature. The parchment paper makes transfer easy without disturbing your carefully arranged toppings. If you're feeling adventurous try finishing the pizza under the broiler for the final minute to get extra char on the crust edges.

Seasonal Variations

While classic Margherita pizza remains perfect in its simplicity the recipe adapts beautifully to seasonal produce. In late summer when tomatoes reach peak ripeness try using heirloom varieties in different colors for a stunning presentation. During winter months when fresh tomatoes lack flavor roasted cherry tomatoes make an excellent substitute. They concentrate the sweetness and provide a more intense tomato experience. In spring try adding a light scattering of fresh pea shoots with the basil or in fall a drizzle of truffle honey after baking creates a luxurious variation that pairs beautifully with the simple base.

Serving Suggestions

Margherita pizza pairs beautifully with a simple arugula salad dressed with lemon juice olive oil and shaved Parmesan. The peppery greens provide a perfect counterpoint to the rich pizza. For wine lovers a light Italian red like Chianti complements without overwhelming or try a crisp Pinot Grigio if you prefer white. For a complete Italian meal serve small slices as a primo piatto before a main course of grilled fish or chicken. In summer serve outdoors with a chilled aperitivo like Aperol Spritz for an authentic Italian experience that transports you straight to a piazza in Naples.

Frequently Asked Questions

→ How do I keep the crust crisp?

Use a pre-heated pizza stone or inverted baking sheet to cook the dough evenly and achieve a crispy crust.

→ What type of mozzarella works best?

Fresh mozzarella is ideal due to its creamy texture and authentic flavor. Be sure to pat it dry to avoid excess moisture.

→ Can I use store-bought dough?

Yes, store-bought dough works fine. Let it come to room temperature before stretching to ensure easy handling.

→ What are good alternatives for fresh tomatoes?

Canned San Marzano tomatoes or sun-dried tomatoes can be used for a slightly different flavor profile.

→ How can I enhance the flavor?

Brush the crust with garlic-infused olive oil or add a sprinkle of red chili flakes before serving.