Margarita Pizza

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic Margherita pizza is a celebration of simple, high-quality ingredients that bring a taste of Italy to your kitchen. A staple of vegetarian cooking, this recipe relies on the timeless combination of rich tomato sauce, creamy mozzarella, and fragrant Genovese basil. By partially searing the dough on a grill before finishing it in a hot oven, you achieve a professional, smoky crust with a perfect crispness that provides a beautiful contrast to the melted cheese.

Ideal for a relaxed weekend dinner or a casual gathering with friends, this homemade pizza is far superior to shop-bought versions. The addition of pecorino romano adds a sharp, savoury depth that balances the sweetness of the tomatoes, while a final drizzle of extra-virgin olive oil brings all the vibrant flavours together. Serve it piping hot and sliced into wedges for a comforting meal that everyone will enjoy.

Ingredients for Margarita Pizza

2 tablespoons flour, for the work surface
1 ball Pizza Dough
1 tablespoon semolina flour, for the pizza paddle
2 tablespoons olive oil, for brushing the dough
120ml Tomato Sauce
230g fresh mozzarella cheese, drained and cut into 6 chunks (not slices)
30g grated pecorino romano cheese
Sal y pimienta negra recién molida
8 Genovese basil leaves (see Note, following)
Extra-virgin olive oil, for drizzling

How to make Margarita Pizza

Preheat the grill on high heat.

Dust a counter with the 2 tablespoons flour. Stretch the dough by rotating on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina. Brush the top of the dough with the olive oil.

Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Carefully flip the dough over with a large spatula or tongs or your hands; brush the top with olive oil, and cook until the dough is firm but not completely cooked and grill marks appear, another 3 to 4 minutes. Slip the pizza paddle under the crust and remove from the grill. Set a large cast-iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 260°C.

To build the pizza, spread the tomato sauce over the partially cooked crust. Distribute the mozzarella over the pizza and sprinkle on the pecorino romano. Season with salt and pepper.

Slip the pizza off the paddle onto the griddle on the grill or onto the pizza pan in the oven and bake until bubbly, 15 to 20 minutes. Remove and set the pizza on a cutting board. Scatter on whole or snipped basil leaves and drizzle with the extra-virgin olive oil. Cut into 6 to 8 wedges and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.