Margarita pizza is a classic favorite that brings together the perfect mix of fresh flavors. It’s all about the simple ingredients: a crispy, chewy crust, bright tomato sauce, creamy mozzarella cheese, and fragrant fresh basil leaves. The colors alone—red, white, and green—make it feel special every time.
I love how this pizza feels both fancy and effortless. The fresh basil on top adds a wonderful pop of flavor that keeps it from feeling heavy, making it a great option when I want something light but satisfying. When I make it at home, I always try to use really good quality ingredients because they make such a difference in taste.
One of my favorite ways to enjoy Margarita pizza is to share it with friends on a cozy evening. It’s the kind of meal that brings people together, and because it’s simple, everyone usually loves it. Whether you’re making it for a relaxed night in or feeding a small crowd, it’s a reliable go-to that never disappoints.
Key Ingredients & Substitutions
Yeast: Active dry yeast is best for this dough. If you don’t have it, instant yeast works too and skips the proofing step. Just mix it right into the flour.
Flour: All-purpose flour gives a nice chewy crust. For a lighter, airier crust, try bread flour if you have it.
Tomatoes: San Marzano canned tomatoes make the sauce taste fresh and sweet. If unavailable, use any good-quality crushed tomatoes or even fresh ripe tomatoes blended well.
Mozzarella: Fresh mozzarella is key for that creamy, melty texture. You can use low-moisture mozzarella, but it’ll be less soft and rich.
Basil: Fresh basil leaves on top add a bright, fresh flavor. Avoid dried basil here, as it won’t give the same freshness.
How Can I Make a Crispy and Soft Pizza Crust at Home?
Making the perfect pizza crust means balancing a crispy outside with a soft inside. Here’s how I do it:
- Use warm water (about 110°F) to activate your yeast but not kill it.
- Knead the dough well for 8-10 minutes until it feels smooth and elastic—this develops gluten for good texture.
- Let the dough rise covered in a warm spot until it doubles to let the yeast work.
- Roll it out thin but not paper-thin; about 12 inches is perfect for a crispy edge that’s still soft inside.
- Preheat your oven high (475°F or more) and use a pizza stone if you have it to get that crisp crust fast.
- Bake the pizza on the hot surface so the crust cooks quickly before the toppings dry out.
Following these tips helps balance crust texture and keeps the pizza delicious every time.
Equipment You’ll Need
- Pizza stone or baking sheet – A pizza stone gives a crisp crust by evenly distributing heat, but a baking sheet works well if you don’t have one.
- Mixing bowls – For activating yeast and mixing dough, having a couple of sizes helps keep things tidy.
- Rolling pin – Makes shaping the pizza dough easier and helps get an even thickness.
- Pizza peel or large spatula – Useful for transferring pizza onto a hot stone or baking sheet without losing shape.
- Sharp knife or pizza cutter – To slice your pizza into neat pieces once it’s baked.
Flavor Variations & Add-Ins
- Add sliced cherry tomatoes on top before baking for a burst of sweetness and extra color.
- Swap fresh mozzarella with burrata cheese for a creamier, richer texture that melts beautifully.
- Include thinly sliced prosciutto after baking for a salty, savory twist without overpowering the classic flavors.
- Sprinkle red pepper flakes or drizzle chili oil if you like a bit of heat with your pizza.
How to Make Margarita Pizza?
Ingredients You’ll Need:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F/45°C)
- 3 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
- 1 cup canned crushed tomatoes (preferably San Marzano)
- 1-2 cloves garlic, minced
- 1 tsp dried oregano (optional)
- Salt and pepper to taste
- 8 oz fresh mozzarella cheese, sliced or torn into pieces
- Fresh basil leaves (about 10-15 leaves)
- Extra virgin olive oil, for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and sauce, 1 to 1.5 hours for the dough to rise, and about 10-12 minutes to bake the pizza. So, in total, plan for around 1 hour 40 minutes to 2 hours, including resting time.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy to activate the yeast. In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
Turn the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
2. Prepare the Tomato Sauce:
Mix the crushed tomatoes with minced garlic, oregano (if using), salt, and pepper in a bowl. Set aside to let the flavors blend.
3. Assemble and Bake the Pizza:
Preheat your oven to 475°F (245°C). If you have one, place a pizza stone inside to heat up for a crisp crust.
Punch down the risen dough and divide it into 2 portions for two pizzas, or keep it whole for one large pizza. Roll out the dough on a floured surface to about 12 inches in diameter. Place it on parchment paper or a floured pizza peel for easy handling.
Spread a thin layer of the tomato sauce evenly over the dough, leaving a small border. Place slices or torn pieces of fresh mozzarella on top.
Bake the pizza on the preheated stone or baking sheet for 10-12 minutes, until the crust is golden and the cheese is melted and bubbly.
Remove from oven and immediately top with fresh basil leaves. Drizzle lightly with extra virgin olive oil.
Slice and serve hot, enjoying the simple and delicious flavors of your homemade Margarita pizza!
Can I Use Frozen Dough for This Pizza?
Yes! If using frozen dough, thaw it overnight in the fridge and bring it to room temperature before rolling out. This helps the dough rise properly and bake evenly.
What Can I Substitute for Fresh Mozzarella?
If you don’t have fresh mozzarella, low-moisture mozzarella works as a substitute. The texture will be less creamy but still tasty.
How Should I Store Leftover Pizza?
Store leftovers in an airtight container or wrapped tightly in foil in the fridge for up to 3 days. Reheat in the oven or on a skillet to keep the crust crispy.
Can I Make the Pizza Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before using. Just let it come to room temperature and rise a bit before shaping.
