Margherita pizza

Stories vary on the true origin of the margherita pizza - but at least we can all agree that when it comes to pizza, nothing beats a classic.

  • 30 mins cooking
  • Serves 4
  • Print


Margherita pizza
  • 1 store-bought pizza base
  • 2/3 cup (170g) bottled tomato pasta sauce (passata)
  • 240 gram buffalo mozzarella cheese, sliced thinly
  • 1/4 cup loosely packed small fresh basil leaves


Margherita pizza
  • 1
    Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven
  • 2
    Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round. Place on trays.
  • 3
    Spread pizza bases with sauce; top with cheese.
  • 4
    Bake pizzas about 15 minutes or until bases are browned and crisp. Serve sprinkled with basil.


We used buffalo mozzarella, but you can use any mozzarella, or the same amount of large bocconcini.

More From Women's Weekly Food