• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • Recipes
  • For Two
  • Asian
  • Mediterranean
  • Tex-Mex
  • Appetizers
  • Seafood
  • Soups
  • Eggs
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Lemons
  • Sides
  • Lemon Savory
  • Lemon Sweets
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • For Two
    • Asian
    • Mediterranean
    • Tex-Mex
    • Appetizers
    • Seafood
    • Soups
    • Eggs
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Lemons
    • Sides
    • Lemon Savory
    • Lemon Sweets
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Pizza

    Published: Sep 12, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Simple Pizza Margherita

    Jump to Recipe Print Recipe Pin Recipe

    Today I sensed movement outside my kitchen window. I looked out to see my tomato vines falling to the ground, taking the deer netting with them. I went out to see if there was anything worth salvaging and gather any fallen tomatoes. Look at what I found, a huge heart shaped tomato! I brought it in, along with several others but I just couldn't put this one in the sauce pot with the others. So, with the exception of fried green tomatoes, the season is over for me. I am not putting the deer netting back up so they will probably wipe out the rest of the vines tonight. Oh well, a deer's gotta' eat too! I have had a great tomato season and have not water a single one. Tomato sauce is simmering on the stove as I type this.

    pizza2
    tomato

    I guess I had tomatoes on my mind today. As Michael left to spend the day with his daughter, I told him I was going to make a Margherita Pizza for lunch. I didn't realize at the time that I would be making tomato sauce too.

    I cheated today and used pizza dough from the local market. I used my homemade marinara sauce, fresh mozzarella cheese, and basil from the garden. I actually baked two pizzas today, one baked with fresh tomato slices on it and another with the tomatoes added after the pizza baked. I definitely like the second one the best. The tomatoes were so juicy that they made the crust soggy and the first version took longer to bake.  Traditional Margherita pizza uses Roma tomatoes, which are fleshier than the variety I used, so this probably wasn't a fair assessment. But, I liked the second pizza better with just a little torn basil and cherry tomatoes added after baking.

    I found the best way to make sure I can slide the pizza off the peel and onto the hot pizza stone in the oven, is to make it on parchment paper. Then I can just slide the peel under the parchment paper and slide the pizza right onto the stone. The paper didn't' burn, even on a hot pizza stone in a 500 degree oven.

    Pizza Margherita

    My take on a traditional Pizza Margherita. Make your own crust to buy a store-bought crust.
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American, Italian
    Servings 4
    Calories 413 kcal

    Equipment

    • Pizza stone optional
    • Baking sheet

    Ingredients
      

    • 1 Pizza crust
    • 1 cup Tomato sauce or pizza sauce
    • 6 ounces Fresh mozzarella sliced
    • ¼ cup Basil
    • ¼ Cherry Tomatoes

    Instructions
     

    • Preheat oven to 425 degrees. If you use a pizza stone, make sure it is in the oven before you start preheating. If you don't use a stone, then a baking sheet or pizza pan will be needed.
    • Shape pizza dough as large as you like. The crust can be as thick or as thin as you like. I made two pizzas, about 9 inches across.
    • If your pizza dough keeps shrinking back up, let it sit, covered with a dish towel for about ten minutes, then try again. Once the gluten relaxes it should be easier.
    • Brush pizza sauce over the crust in a thin layer. Traditionally Margherita pizza has very little sauce. Arrange slices of fresh mozzarella on top making sure you leave space between them.
    • Again, this type of pizza calls for less cheese than a regular pizza. The fresh mozzarella will spread as it bakes.
    • Place the pizza on the hot stone using a pizza peel, taking great care not to get burned! Bake the pizza until the cheese melts and gets a few browned spots and the crust golden brown. remove the pizza from the oven.
    • Add torn basil and fresh tomatoes to taste.

    Nutrition

    Nutrition Facts
    Pizza Margherita
    Amount per Serving
    Calories
    413
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    8
    g
    40
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    34
    mg
    11
    %
    Sodium
     
    1113
    mg
    46
    %
    Potassium
     
    242
    mg
    7
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    19
    g
    38
    %
    Vitamin A
     
    637
    IU
    13
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    315
    mg
    32
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword crust, margherita, pizza, pizza sauce
    Tried this recipe?Let us know how it was!

    Related Posts

    Chorizo Breakfast Pizza
    Homemade Pepperoni Pizza
    Pepperoni Pizza with Great Crust!
    Simple Pizza Margherita
    Stinking Rose Pizza Clone
    « Eggplant Parmigiana
    Spicy Korean BBQ Shrimp Tacos »

    Sharing is caring! Thanks for supporting us!

    0 shares
    • Facebook
    • Email

    Reader Interactions

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    Healthy Summer Meals

    • Mediterranean Chopped Salad
    • Sautéed Shrimp and Scallops Recipe
    • Lemon Pesto Salmon
    • One Pot Greek Chicken with Lemon Rice

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer

    • Contact