Pizza Margherita

Pizza Margherita {for Andrés Ignacio}Pizza MargheritaMy son Andrés Ignacio is turning 10 next week. I could write a book about the joy he brought (and brings) to my life and a complete encyclopedia about how challenging it is to be his mom. But since this is a cooking blog, I’m only going to say he’s better than all I dreamed when I was dough to make pizza MargheritaFor his birthday he asked for a pizza party and to have six of his best friends for a sleep over. A pizza party for him means a lot of pizza Margherita, or to be precise: double cheese pizza Margherita.tomato sauce to make Pizza MargheritaThis pizza is named after Margherita of Savoia (1856-1926), Queen Consort of the Kingdom of Italy. It was first made in 1889 when the Queen visited Naples and saw peasants having a simple but appealing flat bread.Pizza MargheritaTo satisfy Margherita craving for such common bread, chef Raffaelle Esposito combined tomatoes, mozzarella cheese and fresh basil to recreate the Italian flag on a dish. Since there is no better combination than this, the Queen loved the pizza and as a result wrote a thank you note to Esposito, who named his creation after the wife of King Umberto I.Pizza Margherita Pizza Margherita proves, once again, the simpler, the better, and when it’s about pizza, less is more. This is a staple in my kitchen, especially on Fridays, when by decree of the kings of my heart, Andrés Ignacio and Tomás Eugenio, it’s always pizza Friday.Pizza MargheritaThe idea with this thin crust pizza is not to overload it. Since today’s pizza is for my boys, I used a good amount of shredded mozzarella. When it’s for me, there is nothing like fresh buffalo mozzarella.Pizza Margherita This time I baked it on a preheated pizza stone for 9-10 minutes. If you bake it on a baking sheet, pizza should be in the oven for 12 minutes. I hope you like my recipe.Pizza Margherita
For the pizza dough recipe, please click here.
For the basic tomato sauce recipe, please click here.
pizza margherita
5 from 3 votes

Pizza Margherita|

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1 13-inch pizza


  • 1/2 pizza dough recipe
  • 1/2 cup basic tomato sauce
  • ¾ cup shredded mozzarella cheese
  • 6   fresh basil leaves
  • Corn meal for the pizza peel


  • In the middle rack of the oven, preheat a pizza stone to 450°F.
  • Sprinkle the cornmeal on a pizza peel.
  • On a floured surface, with a roller, extend the dough and place it on the pizza peel.
  • Evenly distribute the tomato sauce.
  • Evenly sprinkle the mozzarella cheese.
  • Place the pizza on the pizza stone and bake it for 9-10 minutes.
  • Take out the pizza from the oven and evenly distribute the basil leaves.
Course: Pizzas & Flatbreads
Cuisine: Italian
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