You loved it at the restaurant, now make it at home Try It Out - AgainClose
This recipe is filed in and has these ingredients

Margarita Pizza

Margarita Pizza is a pizza classic. This style of pizza was originally made for Queen Margherita, the Queen of Italy by a man named Esposito in Naples in 1889. Italy, Queen Margherita. The ingredients you find in Margarita pizza are typically fresh basil, tomatoes, and mozzarella cheese. During the summer I grow container gardens of herbs, basil is one that I love. This summer I have had fresh salad caprese, and homemade pesto, and I have enjoyed every minute of growing my own herbs. Margarita pizza is a wonderful way to use your fresh basil.

margarita pizza recipe

Margarita Pizza

Links of Interest
Pizza’s just like Restaurants
King Arthur’s Light As Air Pizza Dough
Simply Recipes Homemade Pizza

Margarita Pizza

  • Author:
  • Recipe Type: CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 2

You can make your own margarita pizza.

Ingredients

  • 1 package of pizza dough mix, or your favorite pizza dough recipe
  • 4 vine rippened tomatoes
  • 1 clove garlic, chopped (optional)
  • 3 tablespoons chopped fresh oregano
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1/2 pound buffalo mozzarella, torn into chunks
  • a handful of fresh basil leaves

Instructions

Prepare pizza dough according to package/recipe directions. Preheat oven to 450 degrees.

Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for 1 minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes, and place in bowl with the garlic, (if using) oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.

Roll out pizza into a 12 inch round, place round onto a baking sheet. Top with the tomato mixture, spreading it to the edges but leaving a boarder. Scatter over the cheese and basil. Drizzle over the oil.

Bake for 10-14 minutes, the cheese should be bubbly, and the crust should be slightly browned.

Print Recipe