Huffpost Taste

Pizza Margherita

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Pizza Margherita

Pizza Margherita
New Media Publishing
Provided by:
total prep
This is a basic, satisfying pizza. It is open to endless variations: scatter it with capers, sliced mushrooms, or pitted olives (black or green), stripe it with anchovies or slivers of bell pepper. Substitute coarsely chopped arugula for the basil.


  • Cornmeal
  • Dough for one pizza, purchased or hand made (*see below)
  • Simple Red Sauce (**see below)
  • 6 ounces fresh mozzarella, sliced into thin rounds
  • 2 to 3 tablespoons Parmigiano Reggiano, grated
  • 5 to 10 basil leaves, finely sliced into a chiffonade


  • * Pizza Dough recipe
    ** Simple Red Sauce recipe

    Preheat oven to 425 degrees (If using pizza stone, preheat for at least one hour)
  • Sprinkle pizza pan, cookie sheet, or pizza peel with corn meal.
  • Stretch, pat and/or roll crust onto pan or peel to desired thickness.
  • Spoon and smooth tomato sauce lightly over crust (about one cup or less according to taste) to within half inch of edges.
  • Arrange mozzarella slices on top of the tomato sauce.
  • Place pizza in oven, in pan or, if using a peel, slide pizza onto pizza stone. Cook for 6 to 8 minutes, checking for doneness.
  • Pull pizza from oven and slide onto cutting board. Quickly sprinkle first with grated parmesan, then basil chiffonade. Cut into wedges. erve immediately.