Name: Pizza Margherita: A Slice of Story, Sass & Flavor
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound pizza dough (store brought or homemade); ½ cup pizza suace; 8 ounce fresh mozzarella (sliced); 10-12 leaves fresh basil; 2 teaspoons olive oil (extra virgin); ¼ tsp kosher salt; ¼ tsp freshly grounded black pepper

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Let’s face it—pizza is universal love on a plate. Whether you’re celebrating a win, dodging dishes on a weeknight, or nursing a craving with a glass of wine, pizza has your back. But not just any pizza. We’re talking about the OG of effortless flavor: Pizza Margherita. Simple, saucy, and timelessly tasty.

✨ A Bold Backstory: From Queen to Crust

Legend has it, Pizza Margherita was born in 1889 in Naples to honor Queen Margherita of Savoy. A patriotic pizzaiolo created a pie using the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil). She loved it so much, it earned her name.

It was sassy but simple—and totally revolutionary. This wasn’t just food; it was national pride baked into a chewy crust. And hundreds of years later, we’re still obsessed. Why? Because this pizza brings flavor over fuss.

🤯 The Science of Delicious

Alright, food nerds, here’s why Margherita just works:

The Maillard Reaction: That crispy crust and bubbly, golden cheese? Thank the browning reaction between amino acids and sugars. Translation: yum.
Mozzarella: Creamy, stretchy, melt-in-your-mouth. Fresh mozzarella (preferably from buffalo milk) makes all the difference.
Tomatoes: Roma or San Marzano tomatoes are rich in natural sweetness and acidity. Pair that with creamy cheese? You’ve got balance.
Basil: The herbal, peppery kick that cuts through the richness and makes your kitchen smell like a summer garden in Naples.

Sassy ingredients + good heat = flavor-forward magic.

🪴 Nutrition Notes (So You Feel Better About That 3rd Slice)

Pizza Margherita may not be a kale salad, but it’s got perks:

Tomatoes = lycopene, vitamin C, antioxidants
Mozzarella = calcium + protein
Olive oil = heart-healthy fats
Basil = vitamins A + K

🍷 Wine? Yes Please.

Chianti: Light, bright, and slightly acidic. A red that won’t overpower the cheese.
Pinot Grigio: Crisp, refreshing, and ready to dance with basil.

🌿 Want to Get Fancy?

Balsamic Glaze: For a sweet-tangy finish.
Arugula Salad: Peppery + lemony contrast.
Garlic Bread: Because carbs go with carbs.

Final Bite

Pizza Margherita is proof that you don’t need much to make magic. Just fresh ingredients, a hot oven, and a little Krabby confidence. Next time you need bold bites with easy wins, skip the delivery app and serve up a slice of flavor-forward history.

Mangia, darling. 🍕

Pizza Margherita: A Slice of Story, Sass & Flavor

A simple, flavor-packed Pizza Margherita recipe made with fresh mozzarella, ripe tomatoes, and basil—perfectly crisp, boldly classic, and effortlessly homemade.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Italian

Servings 8 slices

Calories 215 kcal

Ingredients

1 pound pizza dough store brought or homemade
½ cup pizza suace
8 ounce fresh mozzarella sliced
10-12 leaves fresh basil
2 teaspoons olive oil extra virgin
¼ tsp kosher salt
¼ tsp freshly grounded black pepper

Instructions

Preheat the oven to 475°F (245°C).

If you have a pizza stone, get it hot. If not, use a parchment-lined baking sheet — no shame in the sheet pan game.

Roll or stretch your dough into a 12-inch round on a lightly floured surface.

No need to get fussy — wonky edges = character.

Sauce it up:

Spread the pizza sauce evenly over the dough, leaving a ¾-inch border. Use about 2–3 tablespoons — enough to coat, not drown.

Top it:

Place the mozzarella slices evenly across the sauce.
Keep space between them so they melt and bubble beautifully.

Season + Drizzle:

Sprinkle with salt and pepper.
Drizzle with olive oil for that glossy, golden finish.

Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly with browned edges.

Add the basil:

Top the hot pizza with fresh basil leaves right out of the oven. Tear the big ones for better basil-per-bite action.

Notes

⚠️ Food Allergy Notes

Contains Dairy:
Fresh mozzarella is a milk-based cheese. Not suitable for those with dairy allergies or lactose intolerance.
👉 Dairy-free swap? Use plant-based mozzarella-style cheese (look for meltable options).
Contains Gluten:
Most pizza dough contains wheat flour (gluten).
👉 Gluten-free option? Use certified gluten-free pizza dough or cauliflower crust.
May Contain Soy (store-bought dough/sauce):
Some pre-made doughs and sauces may include soy-based preservatives or additives. Always check labels if you’re sensitive.
Nut-Free Recipe:
This recipe does not contain nuts. Safe for most nut-allergic eaters, but check packaged ingredients to be sure.

Pizza Margherita: Sass, Flavor, No Fuss 🍕

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