Pizza Margherita

Named for Queen Margherita and born in Naples, this classic mirrors the Italian flag with bright tomato, milky mozzarella, and fresh basil. A blistering hot bake on stone gives the thin crust its signature leopard spots and tender chew.

Serves 2 · 15 min prep · 8 min cook

Estimate for one serving

• 540 cal
• 12g protein
• 30g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 ball ~250 g pizza doughBakery
• 3/4 cup San Marzano tomatoes, crushedPantry
• 5 oz fresh mozzarellaDairy
• handful fresh basilProduce
• 1 tbsp extra-virgin olive oilPantry
• pinch saltSpices

Instructions

1. 1Stretch dough by hand; keep a soft rim.
2. 2Spread thin tomato; scatter torn mozzarella.
3. 3Bake in the hottest oven on a stone until leopard-spotted.
4. 4Finish with basil and oil.