Addictive Recipes from a Self-Taught Baker

Classic Margherita Pizza.

Sometimes you just can’t beat fresh, simple, and classic Margherita Pizza. This homemade pizza recipe hits the spot and is so easy to make!

Sometimes you just can't beat a classic like fresh and simple Margherita Pizza. This homemade pizza crust with fresh toppings hits the spot!

The BEST Classic Margherita Pizza (recipe)

We’re back to the basics today.

Last Tuesday, we moved into our new house. After 12 hours on my feet and nothing but a few grapes and a handful of peanut M&Ms in my stomach (so many leftover), anything sounded good. We dashed to the nearest restaurant and found ourselves ordering appetizers and a five cheese + tomato pizza at California Pizza Kitchen.

I strayed from my favorite CPK pizza… very shocking.

Sometimes you just can't beat a classic like fresh and simple Margherita Pizza. This homemade pizza crust with fresh toppings hits the spot!

I usually like pizza with a ton of fixings like salty gorgonzola cheese, honey, and apple. Seriously… try it. When I’m not making that particular pie, it’s usually this spinach artichoke number or my roasted veggie pizza.

And now all I want for breakfast today is pizza.

But after those incredible slices I had last week, my mind was set on making a fresh and simple pizza recipe at home. This classic margherita pizza recipe is like a regular cheese pizza… just all grown up. Look at all this beautiful basil! Man oh man, cheese pizza is so much better when you add a little freshness.

Sometimes you just can't beat a classic like fresh and simple Margherita Pizza. This homemade pizza crust with fresh toppings hits the spot!

Despite how I feel about loading up my pizza toppings, less is definitely more when it comes to margherita pizza. This pizza is the best blend of easy and satisfying. Plain and simple, it just tastes GOOD. Fulfilling, without too much grease and gunk weighing you down. A slice or two with a salad makes one heck of a meal. Pair with a little wine and invite me over. Please?

I always use my favorite pizza dough when I make pizza. Which is more often than I care to share. It’s soft and fluffy in the center and crisps up beautifully on the edges. It tastes buttery and rich even though there is no butter used. It’s just an all around basic pizza crust recipe and has quickly become a reader favorite. The best part? You can make the dough in advance. My freezer is currently home to about 5 homemade pizza doughs.

Guess what? I have a whole wheat pizza crust recipe too. A honey-sweetened whole wheat pizza crust that is soft and flavorful. For the record, I loathe bland whole wheat crust. Feel free to use my actually-yummy-tasting-whole-wheat-dough instead of my regular version for today’s pizza recipe.

Sometimes you just can't beat a classic like fresh and simple Margherita Pizza. This homemade pizza crust with fresh toppings hits the spot!

Besides the dough, there are only 4-5 ingredients here. Use homemade roasted garlic. Your favorite homemade tomato sauce – not too much, remember. Good quality mozzarella. Fresh, plump, juicy tomatoes. Lots of fresh basil… and bonus if it’s from your garden. Season with fresh ground pepper. That’s all.

If you’re having a pizza night soon (tonight! tonight!), this simple and perfect classic margherita pizza has to be on the menu.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Classic Margherita Pizza

Sometimes you just can't beat a classic like fresh and simple Margherita Pizza. This homemade pizza recipe hits the spot and is so easy to make!


  • 1/2 recipe homemade pizza crust
  • 1 Tablespoon olive oil
  • 2 cloves roasted garlic, finely chopped
  • 1/4 cup your favorite pizza or tomato sauce
  • 8 ounces mozzarella cheese, sliced into 1/2 inch thick pieces
  • 2 plum tomatoes, sliced (or any tomato you like)
  • handful of fresh basil
  • fresh ground pepper, to taste


  1. Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
  2. Mix the olive oil and chopped garlic together in a small dish. After waiting 15 minutes as described in step 11, spread olive oil/garlic mixture on top of crust. Top with pizza sauce, then the mozzarella cheese slices, then the tomato slices.
  3. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
  4. Remove from the oven and top with fresh basil and pepper. Slice pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
  5. Please see homemade pizza crust recipe for how to make ahead and freeze the pizza dough.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try a few of my other favorite pizza recipes next.

Homemade BBQ Chicken Pizza

Homemade BBQ Chicken Pizza

Caramelized Apple Gorgonzola Pizza

Caramelized Apple Gorgonzola Pizza

Spinach Artichoke White Cheese Pizza

Spinach Artichoke White Cheese Pizza by

Homemade Extra Cheese Pizza

Homemade Extra Cheese Pizza

See more savory recipes. Enjoy your new favorite pizza recipe!


  1. I want your pizza right now! Your crust looks golden and delicious and I love that you were generous with the basil.

  2. I’ve been looking for a good pizza dough recipe! Perfect timing. Pizza looks so colorful!

  3. This is definitely something I would love! Basil and tomatoes together sounds so delicious!

  4. YAY!! I’m so happy you and Kevin got moved in okay, although that sounds like a stressfully long day. You definitely deserved dinner out! It’s awesome how going out to eat often inspires lots of recipes in our own kitchens, and with how hard you worked to get your pizza dough & pizza recipes perfect, I bet your margherita pizza was even better than CPK’s! 🙂

  5. I still remember you posted the gorgonzola pizza recipe the day after I was trying to convince my friends it was the best combination. I guess stinky cheese isn’t for everyone? Crazy!

    I’m sure they would like this pizza, though, especially with a glass of Rose!

  6. It looks delicious! Definitely going to make

  7. The BBQ Chicken is my favorite CPK pizza too…and the BBQ Chicken chopped salad…I see a trend here.
    But way to branch out! Sometimes nothing beats a classic! This looks delicious! It’s been way too long since I’ve had pizza

  8. Homemade pizza is the best. It’s a lot easier than I thought. Can’t wait to try this, Sally!

  9. Wow pizza too! Your amazing!

  10. Oooo, this makes my mouth water – looks so delicious! And isn’t it the truth, sometimes simpler just tastes better?!

    I’ve been using your pizza dough and methods for months – love it! We make a pizza from scratch every Saturday…and sometimes Sunday too (oops!). 🙂

    • Saturday and Sunday pizza with my pizza crust… I don’t blame you! Can I come over? Your weekends sound more fun than mine!

      • Soon your weekends won’t be quite so busy and you can make pizza all the time too. In the interim, you can come over but you have to bring Oreo Cake. Or pie. 😉

  11. Oooh, this looks great. I love making homemade pizzas, they just taste AMAZING!

  12. I love making homemade pizzas! (Which I’m sure I’ve told you already…) and one of my favourite combinations definitely has to be the classic margherita 🙂 Especially in the height of summer when the tomatoes are bursting with sweet freshness.
    I hope the unpacking is nearly finished, or at least at a manageable level now 🙂

  13. You can never go wrong with a classic, love this pizza!

  14. Nice, Sally! I recently wrote about the best pizza I ever had, which was in Naples, Italy, and it was a plain margherita pizza. Beautiful! I love that you spread the olive oil and garlic on the crust first of all. Great tip! 🙂

  15. Oh my gosh! This is my favorite pizza flavor! We have an overload of tomatoes and basil from our garden and this recipe would help us burn through both for sure! 🙂

  16. 1-congrats on the move!! I hope it’s all going well!

    2–I love how classic this pizza is-Margherita is one of my faaaaves

  17. I am so bummed I never tried margherita pizza. My life is pretty much incomplete! If you weren’t the cookie queen already, I would dub you the pizza queen too 🙂

  18. I’ve been browsing your site for a while now, I have to say THE absolutely best food blog EVEEEERRRRR!!!!

  19. Call me boring but I love the classic margherita pizza. This is my favorite.

  20. It took me nearly 50 years of pizza eating, but I have only fairly recently concluded that the Margherita is the quintessential pizza. It has become the standard by which I judge all new pizzerias. Its all about that magic complementary balance of flavors, and using the best ingredients.
    BTW, I can’t wait to try your chocolate chip cookies, because that is my most favorite cookie of all time, and I have not gotten past that famous recipe on the back of that certain chip brand that I won’t mention for success.

  21. OMG! I never post , and now I HAVE too this is theBEST pizza dough I have ever made! Amazing CPK copy!!! I am a former Cali girl now living in rural Mexico , where I have to MAKE everything from scratch , and this pizza is divine , ,y family is flipping out devouring it… I have made 6 if your recipes so far and they have ALL been divine! You so Rock!
    Muchas gracias!!!!!!

  22. Delicious…served it on pizza night…along with your bbq chicken pizza…I cooked them in my cast iron skillets…loved the addition of the garlic oil prior to cooking…made this for “What’s on the Menu” tag game…=)

  23. Hi Sally,

    Just noticed this beautiful photo on Pinterest. Amazing and it looks so tasty…


  24. Sally,

    I made your whole wheat pizza dough last evening and it was amazing!! I did not have enough of the honey and it still was very tasty.

    Today I am waiting for this recipe to rise so that I can taste the two variations of pizza dough…..I’m sure the white dough will be just as good!!

    Thanks for sharing and stay blessed!!

  25. Oh this Pizza looks so delicious and I’m graving a pizza right now.
    But since I’m from Germany, and we don’t use cups to measure, I wanted to ask you if you can tell me how much gramm of tomato sauce is in one cup.
    Thank you in advance 🙂

  26. Just made this today, and it turned out absolutely delicious! Thank you!

  27. Sally, I LOVE your website! Your name pops up alot in my search engine when I’m looking for particular recipes, and i always know that I’m gonna love your take on that dish. Great photos, great subjects, my only regret is that I don’t have enough time to try them all! (Sounds like a fun goal, though). Thank you for the awesome stuff! We’re going to have this pizza tonight, and I think the other crust will be honey glaze with pineapple and prociutto for lunch later this week.

  28. I made your dough in the bread machine. It was SO much easier to work with than the bread machine recipe. I was SURE there was no sauce in your recipe, and when I found out there was, I just made a simple rustic tomato sauce. It’s in the oven now, but knowing what’s on it, I have NO DOUBT that it will be spectacular!! Thanks so much for sharing the recipe!

  29. The pizza turned out amazingly! Thank you for the recipe. The only thing I want to note is that 14-16 minutes of baking was not nearly enough to cook the dough all the way through. My pizza with this recipe required at least 20 minutes in the oven.

  30. I loved it! My friend and I were required to make an Italian dish so we used your recipe! (Don’t worry we credited you) The pizza and the dough were absolutely sensational and my friend and I ended up receiving 100% for our mark! Continue to create amazing recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *