A Classic Margherita Pizza made with delicious dough, olive oil, crushed tomatoes, garlic, mozzarella, and basil always hits the spot when you need a quick and easy dinner recipe!
Margherita Pizza
I’ve always been one to lean towards more adventurous flavors when it comes to pizza, but every now and then, all I crave is that class Margherita Pizza and nothing else will do. You just can’t beat the fresh and earthy ingredients of this classic pizza.
When I was growing up, my Dad used to make homemade pizza all the time, but I always complained, because when it comes to pizza, I’m all about the dough. So if the dough isn’t good, I won’t eat it. I was always the kid that begged for takeout pizza over homemade. But now that I’ve discovered Pillsbury’s Best Pizza Dough that’s fresh and made with clean ingredients, it’s “see ya later, take out” and “hello there, freshly made pizza from my own oven!”
The Pillsbury’s Best Pizza Dough is NEW and can be found in the refrigerated dough section at your local grocer. Personally, I think it’s the best pre-bought dough I’ve ever had. The dough is a little stickier than others that I have tried in the past, but thanks to the parchment paper it comes wrapped in, it rolls out nicely and bakes up like a dream.
I’m personally not a huge fan of thin crust pizza, so while that option is available too, I went with the classic crust for my pizza. I’m all about the dough, remember! I love the way the crust gets a little bubbly and with a brush of olive oil, it’s so simple and delicious! Plus I love that pizza is now as easy as unrolling, topping, and baking!
This might not be as memorable as the amazing Margherita Pizza that I had in Italy, but it sure is convenient and delicious and it bound to be a new Friday night go-to! Plus, I can’t wait to try even more toppings out on this delicious dough!
What Is A Margherita Pizza?
Pizza Margherita is a typical Neapolitan pizza, made with tomatoes, mozzarella, fresh basil, salt and extra-virgin olive oil. It is said that the original was not made with garlic, but it’s an ingredient commonly found in the pizza today.
Where Did Margherita Pizza Come From?
When Queen Margherita visited the village of Naples Italy in the 1890s, the people prepared her and the King a marvelous feast, but the Queen wanted to eat what the people ate. So they had Rafaelle Esposito, the owner of Pizzeria di Pietro e Basta Cosi, prepare them a pizza. But he couldn’t prepare a traditional pizza, he wanted to make it a special pizza, one fit for a Queen. The Queen had never had pizza before and she loved it so much she wrote Esposito a letter of thanks, and so Esposito called it Pizza Margherita after the Queen. And from that point on, everyone loved pizza!
Margherita Pizza
Ingredients
- 1 package Pillsbury’s Best™ refrigerated classic crust pizza dough
- 1 tablespoon olive oil
- 3/4 cup Muir Glen Organic crushed tomatoes
- 3 cloves garlic finely chopped
- 8 ounces fresh mozzarella pearls patted dry
- 1/2 cup fresh small basil leaves
Instructions
- Preheat oven to 425 degrees F. Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Brush with olive oil. Bake 7 minutes. Remove from oven.
- Top crust with tomatoes and garlic. Top with mozzarella cheese.
- Bake 13 to 18 minutes longer or until crust is golden brown. Top with basil.
Nutrition
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This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
Pam Greer says
Having storebought pizza dough is my go to for easy weeknight meals. I also love a classic like this!
sue | theviewfromgreatisland says
Totally agree with you on the thin crust pizza, I say go big or go home! This looks so tempting, and I use Pillsbury pie crust all the time, but I didn’t realize they’d come out with a pizza version, yay!
Ruchi says
Pizza looks absolutely amazing! Love fresh Basil tastes so much fresh and is a good way to show off fresh ingredients.
colleen kennedy says
MMmm, this right here is my favorite type of classic pizza! Perfection!
Karly says
Sometimes you just can’t beat a classic! This looks like thee perfect recipe. Thanks for sharing!