34 Delicious Pizza Margherita Recipe Variations

Zesty, cheesy, and oh-so-satisfying—pizza Margherita is the ultimate comfort food that never goes out of style. Whether you’re craving a quick weeknight dinner or planning a fun weekend feast, we’ve gathered 34 mouthwatering twists on this classic. From fresh seasonal toppings to creative crusts, get ready to fall in love with pizza all over again. Let’s dive into these delicious variations!

Classic Neapolitan Pizza Margherita

Perfecting a Classic Neapolitan Pizza Margherita has been my obsession ever since my trip to Naples last summer—there’s something magical about that thin, chewy crust topped with just three simple ingredients. I’ve spent countless Friday nights tweaking this recipe in my tiny apartment kitchen, and I’m thrilled to share my foolproof version that delivers that authentic pizzeria quality right at home.

Ingredients

• 3 cups bread flour (I always use King Arthur for its consistent protein content)
• 1 ¼ cups warm water (around 105°F—test it on your wrist like baby formula!)
• 2 tsp active dry yeast (I keep mine in the freezer to extend its lifespan)
• 1 tsp sugar (this helps activate the yeast faster)
• 2 tsp kosher salt (I prefer Diamond Crystal for its lighter flakes)
• 2 tbsp extra virgin olive oil (my go-to California olive oil adds fruity notes)
• 1 cup San Marzano tomato sauce (the canned DOP certified ones are worth the splurge)
• 8 oz fresh mozzarella cheese (torn by hand for those beautiful melted pockets)
• ¼ cup fresh basil leaves (I wait to pick mine until right before assembling)

Instructions

1. Combine warm water, yeast, and sugar in a large bowl and let sit for 5 minutes until foamy.
2. Add bread flour, salt, and olive oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide into two equal portions.
7. Shape each portion into a tight ball and place on a floured baking sheet.
8. Cover dough balls with a damp kitchen towel and rest for 30 minutes.
9. Preheat your oven to its highest temperature (500°F) with a pizza stone inside for 45 minutes.
10. Stretch one dough ball into a 12-inch circle on a floured surface using your knuckles.
11. Transfer the stretched dough to a pizza peel dusted with semolina flour.
12. Spread ½ cup tomato sauce evenly over the dough, leaving a 1-inch border.
13. Arrange 4 oz torn mozzarella evenly over the sauce.
14. Slide the pizza onto the preheated pizza stone and bake for 7 minutes until crust is puffed and golden.
15. Remove pizza from oven and immediately top with fresh basil leaves.
16. Drizzle with a thread of olive oil before slicing and serving.

Kneading this dough by hand creates those signature air pockets that make the crust simultaneously crisp and chewy. The bright tomato sauce cuts through the rich, creamy mozzarella in the most satisfying way—I love serving it straight on the cutting board with extra basil scattered over top for that final fresh punch.

Thin Crust Pizza Margherita with Basil

Every time I crave that perfect crispy, chewy pizza experience, my mind immediately goes to this classic Margherita. There’s something magical about how just a few quality ingredients can create such incredible flavor—it’s become my go-to Friday night tradition after a long week.

Ingredients

• 2 cups all-purpose flour (I always use King Arthur—it never lets me down)
• 1 teaspoon active dry yeast (proof it first to make sure it’s alive and bubbly)
• 3/4 cup warm water at 110°F (wrist-temperature is my trusty test)
• 1 teaspoon sugar (this little bit really helps the yeast party)
• 1 teaspoon salt (I prefer fine sea salt for even distribution)
• 2 tablespoons extra virgin olive oil (the good stuff makes all the difference)
• 1/2 cup crushed San Marzano tomatoes (these are sweeter and less acidic)
• 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick (the wetter, the better for that perfect melt)
• 1/4 cup fresh basil leaves (torn, not cut—it prevents bruising)
• 2 cloves garlic, minced (because everything’s better with garlic)

Instructions

1. Combine warm water, yeast, and sugar in a small bowl and let sit for 5 minutes until foamy.
2. Mix flour and salt in a large bowl, then create a well in the center.
3. Pour yeast mixture and olive oil into the flour well, then stir with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
7. Punch down the risen dough and divide into two equal portions.
8. Roll each portion into a 10-inch circle on a floured surface, stretching from the center outward.
9. Transfer dough to parchment paper dusted with cornmeal to prevent sticking.
10. Spread crushed tomatoes evenly over dough, leaving a 1/2-inch border around the edges.
11. Arrange mozzarella slices evenly over the tomato sauce.
12. Slide pizza (on parchment) onto the preheated stone and bake for 12-14 minutes until crust is golden and cheese is bubbly with brown spots.
13. Remove pizza from oven and immediately sprinkle with torn basil leaves and minced garlic.
14. Drizzle with a final tablespoon of olive oil before slicing.

My favorite part is that satisfying crackle when you bite into the thin crust—crispy yet chewy with those beautiful air pockets. The fresh basil releases its essential oils against the hot cheese, creating an aroma that fills your kitchen. Sometimes I’ll add a sprinkle of red pepper flakes for a little heat, or serve it alongside a simple arugula salad dressed in lemon vinaigrette.

Gluten-Free Pizza Margherita with Fresh Mozzarella

Zesty and satisfying, this gluten-free pizza Margherita has become my go-to Friday night tradition after discovering my sensitivity to gluten last year. There’s something magical about that first bite of bubbly crust topped with melted fresh mozzarella that makes all the extra effort completely worthwhile.

Ingredients

– 1 ½ cups gluten-free flour blend (I swear by Bob’s Red Mill for that perfect chewy texture)
– 1 teaspoon instant yeast (keep it in the fridge for maximum freshness)
– ¾ teaspoon fine sea salt (I prefer the finer grind for even distribution)
– ½ cup warm water at 110°F (test it on your wrist like baby bottle temperature)
– 1 tablespoon extra virgin olive oil (the good stuff really makes a difference here)
– ½ cup crushed San Marzano tomatoes (these sweet Italian tomatoes are worth seeking out)
– 8 ounces fresh mozzarella cheese, sliced (I love how it creates those beautiful melt pockets)
– ¼ cup fresh basil leaves (torn by hand right before using to prevent bruising)
– 1 tablespoon cornmeal for dusting (my secret for that crisp bottom crust)

Instructions

1. Combine 1 ½ cups gluten-free flour blend, 1 teaspoon instant yeast, and ¾ teaspoon fine sea salt in a large mixing bowl.
2. Pour in ½ cup warm water at 110°F and 1 tablespoon extra virgin olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 3 minutes until smooth and slightly elastic.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 45 minutes until doubled in size.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
6. Punch down the risen dough and roll it out on a surface dusted with 1 tablespoon cornmeal into a 12-inch circle.
7. Spread ½ cup crushed San Marzano tomatoes evenly over the dough, leaving a ½-inch border around the edges.
8. Arrange 8 ounces sliced fresh mozzarella cheese in a single layer over the tomatoes.
9. Transfer the pizza to the preheated pizza stone and bake for 12-14 minutes until the crust is golden brown and cheese is bubbly.
10. Remove the pizza from the oven and immediately top with ¼ cup torn fresh basil leaves.
11. Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.

Every bite delivers that perfect crisp-then-chewy crust that gluten-free pizza dreams are made of. Especially wonderful when served with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Whole Wheat Pizza Margherita with Heirloom Tomatoes

Very rarely does a homemade pizza come together so beautifully that it rivals your favorite pizzeria, but this whole wheat version with heirloom tomatoes did just that for me last summer. I was determined to create a healthier pizza night option that didn’t sacrifice flavor, and after several test runs (some more successful than others), this recipe became our family’s go-to Friday night tradition that even my picky nephew devours.

Ingredients

– 2 cups whole wheat flour (I like King Arthur for its consistent results)
– 1 cup all-purpose flour (this helps prevent the dough from being too dense)
– 1 packet active dry yeast (check the expiration date—I’ve learned this lesson the hard way!)
– 1 teaspoon honey (just a touch to activate the yeast)
– 1 cup warm water at 110°F (test it on your wrist like baby formula)
– 2 tablespoons extra virgin olive oil, plus more for brushing
– 1 teaspoon sea salt (I prefer the texture over table salt)
– 8 ounces fresh mozzarella cheese, sliced (the wet-packed kind gives the best melt)
– 3 medium heirloom tomatoes, sliced ¼-inch thick (the colorful varieties make it stunning)
– ½ cup fresh basil leaves (torn by hand right before using)
– 2 cloves garlic, minced (fresh only—the pre-minced jarred stuff just doesn’t compare)

Instructions

1. Combine warm water, honey, and yeast in a small bowl and let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, and sea salt.
3. Pour the yeast mixture and olive oil into the flour mixture.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
7. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
8. Punch down the risen dough and divide into two equal portions.
9. Roll each portion into a 12-inch circle on a floured surface.
10. Brush the dough edges lightly with olive oil to create a golden crust.
11. Arrange mozzarella slices evenly over the dough, leaving a 1-inch border.
12. Layer tomato slices in a single layer over the cheese.
13. Sprinkle minced garlic evenly across the tomatoes.
14. Transfer pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
15. Bake for 12-14 minutes until the crust is golden and cheese is bubbly with brown spots.
16. Remove from oven and immediately top with torn basil leaves.

The crisp whole wheat crust provides the perfect sturdy base for those juicy heirloom tomatoes that practically melt into the creamy mozzarella. I love serving this pizza cut into squares for easy sharing, and the colorful tomato varieties make each slice look like a little work of art that’s almost too pretty to eat.

Vegan Pizza Margherita with Cashew Cheese

Kind of like that first warm day after a long winter, this vegan pizza Margherita just hits differently. I first tried making it when my dairy-free friend came over for movie night, and now it’s my go-to Friday treat—way better than any takeout, and surprisingly simple once you get the cashew cheese right.

Ingredients

– 1 cup raw cashews, soaked overnight (trust me, this makes them blend super creamy)
– 1/4 cup nutritional yeast (this gives that cheesy flavor without the dairy)
– 2 tbsp lemon juice, freshly squeezed (bottled just doesn’t have the same zing)
– 1/2 tsp garlic powder
– 1/2 cup water
– 1 pre-made pizza crust (I use the thin crust kind for extra crispiness)
– 1/2 cup tomato sauce (my favorite is the simple jarred kind with basil)
– 1 large tomato, sliced thin (I like heirloom for the color)
– 1/4 cup fresh basil leaves (torn, not chopped—it keeps them from bruising)
– 2 tbsp olive oil (I always drizzle with the good extra virgin stuff at the end)

Instructions

1. Preheat your oven to 425°F—this ensures the crust gets crispy without burning the toppings.
2. Drain the soaked cashews completely and add them to a blender.
3. Add nutritional yeast, lemon juice, garlic powder, and water to the blender.
4. Blend on high speed for 60 seconds until completely smooth and creamy.
5. Place the pre-made pizza crust on a baking sheet.
6. Spread tomato sauce evenly over the crust, leaving a 1-inch border around the edges.
7. Dollop spoonfuls of the cashew cheese mixture over the sauce.
8. Arrange thin tomato slices in a single layer over the cheese.
9. Bake for 12-15 minutes until the crust edges are golden brown.
10. Remove the pizza from the oven and let it cool for 2 minutes.
11. Top with torn fresh basil leaves.
12. Drizzle with olive oil just before serving.

Fresh out of the oven, this pizza has this amazing contrast—the crisp crust against the creamy cashew cheese and juicy tomatoes just works. I love serving it with a simple arugula salad on the side, or sometimes I’ll add a sprinkle of red pepper flakes for a little kick. It’s one of those meals that feels fancy but comes together in minutes, perfect for when you want something satisfying without the heaviness.

Pizza Margherita with Pesto Drizzle

Diving into my kitchen after a long day always feels like coming home, and nothing says comfort quite like the classic combination of pizza and pesto. I first fell in love with this twist on Pizza Margherita during a cozy dinner party where my friend insisted we drizzle pesto over everything—it was a game-changer!

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup warm water (around 110°F—test it with your wrist like my grandma taught me)
• 1 tsp active dry yeast (I keep mine in the fridge to stay fresh longer)
• 1/2 tsp sugar (a tiny pinch to wake up the yeast)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1/2 cup tomato sauce (I simmer mine with a garlic clove for 10 minutes first)
• 4 oz fresh mozzarella cheese (sliced thin—it melts so beautifully)
• 1/4 cup fresh basil leaves (torn by hand to keep them fragrant)
• 2 tbsp pesto (homemade or store-bought, I won’t judge!)

Instructions

1. Combine 1 cup all-purpose flour, 1 tsp active dry yeast, 1/2 tsp sugar, and 1/2 tsp salt in a large mixing bowl.
2. Pour in 1/2 cup warm water and 1 tbsp extra virgin olive oil, then stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a sprinkle of flour—it should feel soft but not tacky.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
6. Punch down the dough and roll it out on a floured surface to a 12-inch circle.
7. Transfer the dough to a piece of parchment paper and spread 1/2 cup tomato sauce evenly, leaving a 1-inch border.
8. Arrange 4 oz fresh mozzarella cheese slices over the sauce.
9. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.
10. Remove from the oven and immediately top with 1/4 cup fresh basil leaves. Tip: Adding basil after baking keeps it vibrant and aromatic.
11. Drizzle 2 tbsp pesto in zigzag patterns over the pizza.
12. Let the pizza cool for 2 minutes before slicing.

Velvety melted mozzarella contrasts with the crisp, chewy crust, while the pesto adds a nutty, herbal kick that elevates every bite. Serve it alongside a simple arugula salad tossed in lemon vinaigrette for a fresh contrast, or slice it into strips for a fun appetizer at your next gathering.

Grilled Pizza Margherita with Smoked Mozzarella

Oh my, there’s something magical about that first bite of grilled pizza—the smoky char, the stretchy cheese, the bright burst of tomato. I first fell for this version during a summer cookout at my cousin’s lakeside cabin, where we discovered smoked mozzarella elevates the classic Margherita into something truly unforgettable. Now, it’s my go-to for impressing guests without spending hours in the kitchen.

Ingredients

– 1 pound pizza dough (I always let mine rest on the counter for 30 minutes—it’s so much easier to stretch)
– 1/2 cup pizza sauce (I swear by the jarred San Marzano kind for that sweet-tangy balance)
– 8 ounces smoked mozzarella, thinly sliced (the smokier, the better—it reminds me of campfire nights)
– 1/4 cup fresh basil leaves (I tear these right before serving to keep them vibrant)
– 2 tablespoons extra virgin olive oil (my go-to for brushing the crust—it adds a fruity richness)

Instructions

1. Preheat your grill to 500°F with the lid closed for 15 minutes—this ensures a crisp crust.
2. Divide the pizza dough into two equal portions on a lightly floured surface.
3. Stretch each portion into a 10-inch round, about 1/4-inch thick, using your hands or a rolling pin.
4. Brush one side of each dough round lightly with 1 tablespoon of olive oil.
5. Place the dough oil-side down directly onto the grill grates and close the lid.
6. Grill for 3 minutes until the bottom has firm grill marks and releases easily.
7. Flip the dough using tongs and quickly brush the top with the remaining olive oil.
8. Spread 1/4 cup of pizza sauce evenly over each crust, leaving a 1/2-inch border.
9. Arrange half of the smoked mozzarella slices in a single layer over the sauce on each pizza.
10. Close the grill lid and cook for 4–5 minutes until the cheese is fully melted and bubbly.
11. Remove the pizzas from the grill and let them rest on a cutting board for 2 minutes.
12. Top each pizza with fresh basil leaves just before slicing.

You’ll love the contrast of the crisp, charred crust against the creamy, smoky cheese—it’s a texture dream. For a fun twist, I sometimes drizzle a little chili oil over the top or serve it with a simple arugula salad on the side.

Stuffed Crust Pizza Margherita Delight

Oh my goodness, you guys—I finally perfected my stuffed crust pizza after that hilarious disaster last month where the cheese completely erupted out the sides! This Stuffed Crust Pizza Margherita Delight combines my love for gooey cheese pulls with the fresh simplicity of a classic Margherita.

Ingredients

• 1 pound pizza dough (I always let mine rest at room temp for 30 minutes—it makes stretching so much easier)
• 8 low-moisture mozzarella string cheese sticks (these are my secret weapon for the perfect stuffed crust)
• 1/2 cup pizza sauce (I swear by the brand with no added sugar)
• 8 ounces fresh mozzarella balls, sliced (the wetter, the better for that beautiful melt)
• 1/4 cup grated Parmesan cheese (the real stuff, not the shaky can)
• 2 tablespoons extra virgin olive oil (my go-to for brushing the crust)
• 1/4 cup fresh basil leaves (torn, not chopped—it keeps the flavor bright)
• 1 teaspoon garlic powder (I add this to the crust for extra flavor)
• 1/2 teaspoon dried oregano (a pinch makes all the difference)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. Roll the room-temperature pizza dough into a 12-inch circle on a floured surface.
3. Arrange the mozzarella string cheese sticks evenly around the outer 1-inch edge of the dough.
4. Fold the dough edge over the cheese sticks, pressing firmly to seal completely—this prevents cheese leakage.
5. Transfer the dough to a piece of parchment paper for easy handling.
6. Brush the stuffed crust edge with 1 tablespoon of extra virgin olive oil.
7. Sprinkle the garlic powder evenly over the oil-brushed crust.
8. Spread the pizza sauce evenly over the inner dough, leaving a 1-inch border.
9. Layer the sliced fresh mozzarella evenly over the sauce.
10. Sprinkle the grated Parmesan cheese over the fresh mozzarella.
11. Evenly sprinkle the dried oregano over the entire pizza.
12. Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
13. Bake for 12–14 minutes until the crust is golden brown and the cheese is bubbly with slight browning.
14. Remove the pizza from the oven and let it rest on a cutting board for 3 minutes.
15. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the hot pizza.
16. Scatter the torn fresh basil leaves evenly over the top.
17. Slice the pizza into 8 pieces using a sharp pizza cutter.

Just out of the oven, this pizza delivers a crisp yet chewy crust with that incredible cheese pull from every stuffed edge. The fresh basil and rich tomato sauce balance the creamy mozzarella perfectly—try serving it with a side of spicy honey for dipping the crust; it’s a game-changer!

Sourdough Pizza Margherita with Cherry Tomatoes

Getting my hands floury and watching that beautiful sourdough crust bubble up in the oven is one of my favorite weekend rituals—there’s something magical about transforming simple ingredients into a pizza that rivals any wood-fired joint. I discovered this cherry tomato version during a summer glut from my garden, and now it’s my go-to for impressing friends without spending hours in the kitchen. The tangy sourdough base paired with sweet, burst tomatoes feels like a little slice of Italy right at home.

Ingredients

– 1 cup active sourdough starter (I keep mine nice and bubbly on the counter)
– 3 cups bread flour, plus extra for dusting (King Arthur is my trusty brand)
– 1 tsp fine sea salt (I like how it balances the sourdough tang)
– 1 cup warm water (around 110°F—wrist-test warm)
– 2 tbsp extra virgin olive oil, plus more for drizzling (the good stuff from my last Italy trip)
– 1/2 cup simple tomato sauce (I simmer mine with a garlic clove for 20 minutes)
– 8 oz fresh mozzarella, torn into chunks (the wet-packed kind gives the best melt)
– 1 cup cherry tomatoes, halved (from my farmers’ market haul)
– 1/4 cup fresh basil leaves (I grow mine in a sunny window)
– Cornmeal for dusting (it gives that classic pizzeria crunch)

Instructions

1. Combine 1 cup sourdough starter, 3 cups bread flour, 1 tsp sea salt, 1 cup warm water, and 2 tbsp olive oil in a large bowl.
2. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
3. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 4–6 hours until doubled in size (tip: poke it—if the indent stays, it’s ready).
5. Punch down dough and divide into two equal balls.
6. Cover dough balls and let rest for 30 minutes to relax the gluten.
7. Preheat oven to 500°F with a pizza stone or baking sheet inside for 45 minutes.
8. On a floured surface, stretch one dough ball into a 12-inch round.
9. Dust a pizza peel with cornmeal and transfer dough round to it.
10. Spread 1/4 cup tomato sauce evenly over dough, leaving a 1-inch border.
11. Scatter half the mozzarella chunks over the sauce.
12. Arrange half the cherry tomatoes cut-side up across the pizza.
13. Drizzle lightly with olive oil and slide pizza onto preheated stone.
14. Bake for 10–12 minutes until crust is golden and cheese is bubbly with brown spots (tip: rotate halfway for even cooking).
15. Remove pizza from oven and immediately top with half the fresh basil leaves (tip: adding basil after baking keeps it vibrant).
16. Repeat steps 8–15 with remaining ingredients for second pizza.
Now that irresistible crisp-yet-chewy sourdough crust holds up beautifully to the sweet, burst tomatoes and creamy mozzarella. Nothing beats tearing into a slice right on the cutting board with friends gathered around—maybe with an extra basil sprinkle for that fresh finish.

Skillet Pizza Margherita with Crispy Edges

Oh my goodness, I can still remember the first time I tried making pizza in a cast iron skillet—it completely changed my weeknight dinner game! There’s something magical about that crispy, golden crust you just can’t get from a regular baking sheet. Today’s skillet pizza Margherita has become my go-to when I want something that feels fancy but comes together in under 30 minutes.

Ingredients

– 1 pound pizza dough (I always let mine come to room temperature for easier stretching)
– 2 tablespoons extra virgin olive oil (this is my absolute favorite for that fruity aroma)
– 1/2 cup pizza sauce (I swear by the simple San Marzano tomato kind)
– 8 ounces fresh mozzarella cheese, torn into chunks (the fresh stuff makes all the difference)
– 1/4 cup fresh basil leaves (I grow my own in little pots on the windowsill)
– 1 teaspoon coarse sea salt (for that perfect finishing crunch)

Instructions

1. Preheat your oven to 475°F and place a 10-inch cast iron skillet inside to heat up for 15 minutes.
2. While the skillet heats, stretch your room temperature pizza dough into a 10-inch circle on a floured surface.
3. Carefully remove the hot skillet from the oven using oven mitts and drizzle 1 tablespoon of olive oil into the bottom.
4. Transfer the stretched dough to the hot skillet, pressing it gently to reach the edges.
5. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges.
6. Distribute the torn mozzarella chunks evenly across the sauce.
7. Drizzle the remaining tablespoon of olive oil over the cheese and sprinkle with coarse sea salt.
8. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with brown spots.
9. Remove from the oven and immediately scatter fresh basil leaves over the hot pizza.
10. Let the pizza rest in the skillet for 2 minutes before slicing.

Right out of the oven, this pizza has the most incredible contrast—the edges are shatteringly crisp while the center stays wonderfully chewy. That fresh basil aroma just fills your kitchen in the best way possible. I love serving it straight from the skillet at the table with a simple arugula salad on the side for the perfect weeknight treat.

Stone-Baked Pizza Margherita with Olive Oil Infusion

Pizza night at our house always feels like a special occasion, especially when I pull out my trusty pizza stone for this classic Margherita. There’s something magical about that crisp, stone-baked crust combined with the rich olive oil infusion that makes this version stand out from your average pizza joint offering.

Ingredients

– 2 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 teaspoon active dry yeast (check the expiration date—old yeast equals flat pizza)
– 3/4 cup warm water at 110°F (wrist-test warm, not hot)
– 1 teaspoon sugar (helps activate the yeast beautifully)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 2 tablespoons extra virgin olive oil plus extra for drizzling (my go-to California olive oil adds fruity notes)
– 1/2 cup crushed San Marzano tomatoes (the canned ones from Italy are worth the splurge)
– 4 ounces fresh mozzarella cheese, torn into chunks (room temperature slices better)
– 1/4 cup fresh basil leaves (torn, not cut—preserves that amazing aroma)

Instructions

1. Combine warm water, yeast, and sugar in a small bowl and let sit for 5 minutes until foamy.
2. Mix flour and salt in a large bowl, then pour in the yeast mixture and 2 tablespoons olive oil.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat your pizza stone in the oven at 500°F for 30 minutes—this ensures a crisp crust.
6. Punch down the risen dough and roll it out on parchment paper to a 12-inch circle.
7. Spread crushed tomatoes evenly over the dough, leaving a 1-inch border for the crust.
8. Arrange mozzarella chunks evenly over the tomatoes.
9. Carefully transfer the pizza on parchment paper to the hot stone and bake for 10-12 minutes until crust is golden and cheese is bubbly.
10. Remove pizza from oven and immediately drizzle with additional olive oil.
11. Scatter torn basil leaves over the hot pizza just before serving.

Golden and bubbling straight from the oven, this pizza delivers that perfect crackle when you slice into the thin crust. The olive oil infusion creates an almost buttery richness that complements the bright tomatoes and creamy mozzarella beautifully. I love serving it with a simple arugula salad tossed in lemon vinaigrette for a complete meal that feels both rustic and refined.

Quick and Easy Pizza Margherita Flatbreads

My family’s pizza night used to be such a production until I discovered these flatbread shortcuts – now we get that authentic Margherita flavor in under 20 minutes, and the kids actually help instead of just complaining about being hungry. There’s something magical about how simple ingredients can create such comfort food perfection when you’re short on time but craving something special.

Ingredients

– 2 store-bought naan flatbreads (I always keep these in the freezer for emergency pizza cravings)
– 1/2 cup pizza sauce (I swear by Rao’s brand – it’s worth the splurge for that authentic Italian flavor)
– 8 oz fresh mozzarella cheese, thinly sliced (the wet-packed kind gives you those beautiful melt-y pockets)
– 1/4 cup fresh basil leaves (torn by hand right before using to prevent browning)
– 2 tbsp extra virgin olive oil (my go-to for that fruity finish)
– 1/4 tsp garlic powder (trust me, this little addition makes all the difference)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place both naan flatbreads on the prepared baking sheet about 2 inches apart.
3. Brush each flatbread evenly with 1 tablespoon of extra virgin olive oil using a pastry brush.
4. Spread 1/4 cup of pizza sauce over each flatbread, leaving a 1/2-inch border around the edges.
5. Arrange the sliced mozzarella evenly over the sauce on both flatbreads.
6. Sprinkle 1/8 teaspoon of garlic powder evenly over each flatbread.
7. Bake for 10-12 minutes until the cheese is completely melted and the edges are golden brown.
8. Remove from oven and immediately top with torn basil leaves.
9. Let rest for 2 minutes before slicing to allow the cheese to set slightly.
10. Cut each flatbread into 4 equal slices using a pizza cutter.

You’ll love how the flatbread gets perfectly crisp on the bottom while staying soft enough to fold, and that fresh basil aroma hitting you right as it comes out of the oven is pure pizza parlor magic. Sometimes I’ll drizzle a little balsamic glaze over the top for extra tang, or serve them alongside a simple arugula salad for a complete meal that feels way fancier than the effort required.

Conclusion

Clearly, these 34 Margherita variations prove this classic pizza offers endless delicious possibilities! We hope you’ll try a few recipes, leave a comment sharing your favorite, and pin this article on Pinterest to inspire fellow home cooks. Happy pizza making!