Tomatoes, fresh basil with mozzarella cheese…the Margherita pizza is in a class of its own! This post will show you how to create the healthiest, tastiest, BEST homemade Margherita pizza.
The other night my mother-in-law asked what I had planned for this week’s recipes.
I told her I made the BEST homemade Margherita Pizza and, not sure if she knew what it was, listed off the ingredients (essentially tomatoes, basil and mozzarella cheese). I also clarified it had nothing to do with a Mexican “margarita” cocktail.
My mother-in-law then asked, “Why is it called a Margherita Pizza?”
Good question! Here’s what I discovered:
In the 19th century, the King of Italy, and his wife, Queen Margherita di Savoia, noticed peasants in Naples eating a large flat bread covered with tomato paste and tomatoes.
The curious queen called for Chef Rafaelle, the most popular of the pizza chefs in Naples, and ordered him to prepare his specialties...
Her favorite? The one with mozzarella, basil, and tomatoes. Yup, the Margherita Pizza is named after a queen!
What’s The Difference Between A Margherita Pizza And A Regular Cheese Pizza?
A Margherita pizza is quite different from a regular cheese pizza because of the fresh ingredients. A cheese pizza includes cheese over the sauce and nothing else. But a Margherita pizza? You’re in for fresh and flavorful toppings like tomatoes, sliced mozzarella, basil, and extra virgin olive oil.
Is A Margherita Pizza Healthy?
Unlike other pizzas, a Margherita pizza can be considered healthy as long as you’re mindful of ingredients. Which, you know I’m all about!
My best homemade Margherita pizza recipe is fresh, light and its toppings only include basil, mozzarella, tomato and a tad of olive oil. In fact, a 4-ounce slice of a Margherita pizza made with whole-grain crust only has around 90 calories.
*Compared to it’s common counterparts, I’d definitely say Margherita pizza is healthy.
What Kind Of Tomato Sauce Is Best For This Pizza?
A simple tomato sauce makes for the best Margherita pizza (I’ve experimented quite bit to find the perfect flavor and texture). My go-to tomato sauce for this pizza, specifically, begins with whole peeled tomatoes. Not including juices.
Packed with natural flavor, this also gives you that fresh and light taste a Margherita pizza stands for. To get the smooth pizza sauce texture, I’ll run it through the food processor while adding some olive oil, oregano, dried basil, salt and pepper. Yum!
Which Mozzarella Is Best For This Pizza?
Low-moisture fresh mozzarella is best for a homemade Margherita pizza! Avoid mozzarella’s that comes packaged in water because the extra liquid will give you soggy pizza. Low-moisture fresh mozzarella is great because it gives you that perfect melt and it also super tasty.
*Aim for medium to high quality cheese. Low quality mozzarellas works fine but could be a bit rubbery.
Is a Margherita Pizza Vegan?
If you make a Margherita pizza at home, you can easily make it vegan! Simply replace your cheese with a non-dairy substitute. There are so many vegan cheese options in the market now compared to several years ago. I personally like mozzarella cashew, but don’t hesitate to explore.
*If you’re in a restaurant, try inquiring about their vegan cheese options. It may feel unlikely now but if enough people ask...
How Do I Store My Pizza?
Pizza is best stored in the refrigerator in an airtight container. This keeps it dry – but not too dry – and it won’t get soggy. I know some people suggest wrapping the slices up in a bed of foil, but I noticed that it get too moist and tastes like fridge-burn (if that’s a thing!).
How To Reheat The Pizza To Keep It Crunchy?
The stovetop reheating method will get your pizza crunchy the next day. Never heard of it? It’s actually one of the quickest ways to mimic the hearty benefits of an oven without overdoing it. Here’s what you’ll do:
- Heat the pan over medium heat and add a drizzle of water, cover it.
- After a few minutes add the leftover pizza slices and allow it to cook for a bit before you drizzle more water on the side of the pan.
- Cover the skillet immediately! This traps the steam and heats up your toppings.
This technique will (mostly) recreate the crispiness you get from a freshly baked pizza.
More Healthy Pizza Recipes
If you would like to add more pizza options to your repertoire, here are some you’ll surely enjoy!
- Grilled Pizza with Maple Onion Jam
- Chicken Alfredo Pizza with Spinach and Red Onions
- Italian Sausage and Pepperoni Pizza
- Best BBQ Chicken Pizza
This post contains affiliate links for products I use regularly and highly recommend.
Tomatoes, fresh basil with mozzarella cheese…the Margherita pizza is in a class of its own. This post will show you how to create the healthiest, tastiest, BEST homemade Margherita pizza!
- pizza crust/dough see recipe here
- 1 14-oz can can whole peeled tomatoes not including juices
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2-3 Roma tomatoes thinly sliced
- 7-8 oz fresh mozzarella thinly sliced
- 1 oz fresh basil leaves torn into pieces
Heat oven to 450 degrees.
Drain tomatoes and puree in a food processor (or blender). Add olive oil, oregano dried basil, salt and pepper and pulse to combine.
Spread sauce over pizza dough, leaving a 1/2-inch border around the edge for the crust. Create a layer of the thinly sliced tomatoes over the sauce. Line the sliced mozzarella over the tomatoes.
Bake pizza for 8-10 minutes until cheese is melted and the crust begins to turn golden brown. Remove from oven.
Toss fresh basil over cooked pizza and let sit for 3-5 minutes. Slice and serve.
I used a pizza paddle and stone to make the pizza. If you plan to use one make sure that you build the pizza on the paddle.
Remember to flour the paddle well so can easily transfer the pizza into the oven.
I stretched the dough into an 11 ½ to 12 ½ inch round, maybe 1/8 to ¼ inch thick which you are free to adjust based on your preference.
If you don't have a paddle no worries, you can flip your baking sheet the other way around instead.
12 thoughts on “Best Homemade Margherita Pizza | Healthy Ingredients”
Another pizza recipe we should update
Done and done! 🙂
I was living in Reno and was having dinner with some friends at a restaurant known for it’s wide selection of brick oven pizzas but had lots of other good food and had a waitress that was eastern European (Ukrainian maybe?). She took my order for my food and then asked what I wanted to drink. I said, “A margarita”.
“But what do you want to drink?”
“I have your pizza, what about a drink?”
She had never even heard of the drink. Pizza is delicious.
Hi, I am in LOVE with this kind of pizza. I have made it so many times for my family. I will be sure to try this recipe next time I’m making it. Thank you 🙂
Oh by the way, very cool name hahaha.
I made this for my roommates one night, and they loved it! I added thinly sliced garlic for a kick! It was my first time making pizza and I’m glad your recipe is really simple and delicious. (I cheated a little by buying pre-made pizza dough, but i want to try making my own next time). I highly recommend this to first time pizza makers and everyone who enjoys a simple good meal!
I’m glad you all enjoyed the pizza, Patti! Thanks for the review 🙂
Beautiful photos and thank you for the history lesson!
Haha! You’re welcome, Tessa 🙂
Yummy! looks delicious! i love pizza! thanks for the recipe and the short story that goes with it. gotta try it this weekend! 😀
You’re very welcome. Enjoy!
wow, that looks delicious. I did not know that Naples is the pizza capitol of the world. now I do. thanks Lacey! happy day to you.
Thanks, Miss Becky! It was news to me as well 🙂
Comments are closed.