No heading needs to be written for the introduction. I still remember my first bite of authentic Margherita pizza with basil in a tiny Naples pizzeria—the kind of place where the oven’s been roaring since 1900, and the crust blisters just right. That moment changed pizza for me forever. The magic? It’s in the simplicity: sweet tomato sauce, milky fresh mozzarella, and basil so fragrant it tastes like summer. Now, I chase that same magic in my own kitchen. No fancy toppings, no gimmicks—just honest flavors that sing together. If you’ve ever doubted that less is more, this Margherita pizza will prove you wrong

Why You’ll Love This Margherita Pizza with Basil

This isn’t just pizza—it’s a love letter to simplicity. Here’s why it’ll become your go-to:

• Authentic taste, no fuss: Just like the pizzerias in Naples, but in your kitchen in under 30 minutes.
• Minimal ingredients, maximum flavor: Five key components (yes, really!) create magic when baked together.
• Freshness you can taste: That basil? Added after baking so it stays vibrant and perfumes every bite.
• Customizable canvas: Perfect as-is, or add your twist with a drizzle of honey or chili flakes.

Trust me, once you taste that blistered crust with melty mozzarella, you’ll wonder why you ever ordered delivery.

Ingredients for Margherita Pizza with Basil

Here’s all you need to make magic happen—no fancy ingredients, just the good stuff:

• 1 pizza dough (store-bought or homemade, about 12 oz)
• ½ cup tomato sauce (go for San Marzano if you can—it’s sweeter!)
• 1 ½ cups fresh mozzarella, sliced into ¼-inch rounds (trust me, fresh beats shredded here)
• 6-8 fresh basil leaves (torn by hand right before serving—no knives!)
• 1 tbsp olive oil (the fruity kind for drizzling)
• Pinch of salt (flaky sea salt at the end is *chef’s kiss*)

See? Told you it was simple. Now let’s turn these into pizza gold.

Equipment Needed for Margherita Pizza with Basil

Grab these basics—you probably already have most:

• Rolling pin (or a wine bottle in a pinch—I’ve done it!)
• Baking sheet or pizza stone (stone gives that crispy-bottom magic)
• Oven cranked to 475°F—hotter is better for that perfect blistered crust

That’s it! No fancy gadgets required.

How to Make Margherita Pizza with Basil

Ready to make the pizza of your dreams? Follow these easy steps—it’s so straightforward, you’ll wonder why you didn’t start sooner.

Preparing the Dough

First, let’s get that dough ready. If you’re using store-bought, let it sit at room temp for 30 minutes—it’ll roll out easier. Homemade? Even better! Just make sure it’s rested and risen. On a floured surface, roll it out to about 12 inches. Don’t stress if it’s not perfectly round—rustic is charming, right?

Assembling the Margherita Pizza with Basil

Now for the fun part! Spread your tomato sauce evenly, leaving a little border for that classic crust. Arrange those fresh mozzarella slices—don’t crowd them, though. You want melty pockets, not a cheese lake. A little imperfection here is totally fine; it’s what makes it homemade.

Baking and Finishing Touches

Slide your pizza into the preheated oven (475°F, remember?) and bake for 10-12 minutes. Watch for that golden crust—it’s the sign of perfection. Once out, immediately tear and scatter those basil leaves over the top. A drizzle of olive oil and a pinch of salt? That’s the cherry on top. Slice it up and dive in—you’ve earned it!

Tips for Perfect Margherita Pizza with Basil

Want to take your pizza from good to bellissimo? Here are my hard-earned secrets:

• Mozzarella matters: Splurge on fresh—it melts creamier than shredded. Pat it dry first to prevent a soggy crust.
• Less is more: Overcrowding toppings steams the crust. Stick to the holy trinity: sauce, cheese, basil.
• Dough patience pays off: Let it rest at room temp! Cold dough fights the rolling pin and bakes unevenly.
• Basil last: Toss it on post-bake so it stays bright green and fragrant, not wilted and bitter.

Follow these, and you’ll swear you’re in Naples!

Variations for Margherita Pizza with Basil

While I adore the classic version, sometimes I can’t resist playing around. Try these easy twists:

• Sun-kissed sweetness: Halved cherry tomatoes roasted alongside the pizza burst with juicy flavor.
• Balsamic kiss: A light drizzle of aged glaze adds tangy depth—just don’t drown it!
• Garlic lover’s dream: Rub raw garlic on the hot crust before topping for a subtle kick.

Remember—the best variations still let that beautiful basil shine!

Serving Suggestions for Margherita Pizza with Basil

This pizza shines all on its own, but here’s how I love to serve it: with a crisp arugula salad (lemon dressing, please!) and a glass of chilled Pinot Grigio. The fresh acidity cuts through that rich mozzarella perfectly.

Storing and Reheating Margherita Pizza with Basil

Leftovers? (As if!) Store slices airtight in the fridge for up to 2 days. To reheat, skip the microwave—it turns crusts rubbery. Instead, pop them in a 375°F oven for 5 minutes. That’ll bring back the crispiness and melty cheese magic!

Margherita Pizza with Basil Nutritional Information

Here’s the scoop per slice (based on 4 servings)—but remember, brands and ingredient sizes vary! Each serving packs about 250 calories with 10g protein, thanks to that glorious fresh mozzarella. The basil and olive oil bring healthy fats, while the dough keeps it satisfyingly carb-y. Enjoy guilt-free!

Frequently Asked Questions About Margherita Pizza with Basil

Got questions? I’ve got answers! Here are the ones I hear most about this simple-but-perfect pizza:

Can I use dried basil instead of fresh?
Oh honey, don’t do it! Dried basil turns bitter when baked. The magic of Margherita pizza comes from those fresh leaves added at the end—their bright, peppery flavor is irreplaceable. If you’re desperate, try fresh baby spinach (not the same, but better than dried herbs).

How thin should I roll the dough?
Aim for about ¼-inch thickness—thin enough to crisp up, but thick enough to support toppings. My trick? Roll it, then gently stretch it by hand for that perfect rustic unevenness Neapolitan pizzas are famous for.

Can I make this gluten-free?
Absolutely! Use your favorite GF pizza dough (I like ones with rice flour blends). Just watch baking time—GF crusts often brown faster. And pro tip: par-bake the crust for 3 minutes before adding toppings to prevent sogginess.

Why does my cheese slide off when slicing?
Two likely culprits: too much sauce (stick to that ½ cup!) or cheese sliced too thick. Thin mozzarella slices (¼-inch max) melt evenly and cling better. Also—let the pizza rest 2 minutes after baking before . Patience is a virtue!

Share Your Margherita Pizza with Basil Experience

Made this recipe? Tell me how it turned out! Leave a comment, snap a photo, or rate it—I’d love to hear from you!

Effortless 5-Ingredient Margherita Pizza with Basil Bliss

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• Author: Christina R. Jones
• Total Time: 27 mins
• Yield: 1 pizza (4 servings) 1x
• Diet: Vegetarian

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Description

A classic Margherita pizza with fresh basil, simple ingredients, and authentic flavors.

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Ingredients

Scale 1x2x3x

• 1 pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 1 1/2 cups fresh mozzarella, sliced
• 6–8 fresh basil leaves
• 1 tbsp olive oil
• Salt to taste

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Instructions

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface.
3. Spread tomato sauce evenly over the dough.
4. Arrange mozzarella slices on top.
5. Bake for 10-12 minutes until the crust is golden.
6. Remove from oven and top with fresh basil leaves.
7. Drizzle with olive oil and sprinkle salt if needed.
8. Slice and serve immediately.

Notes

• Use fresh mozzarella for best results.
• Let the dough rest at room temperature before rolling.
• Add basil after baking to preserve its flavor.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (1/4 pizza)
• Calories: 250
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 25mg

Keywords: Margherita pizza, basil, Italian pizza, homemade pizza, mozzarella