Margherita Pizza

There are few things I love more than pizza. When I know I’m having pizza for dinner, a little internal happy dance goes on in my mind throughout the day just thinking about it. Well, last night was no exception. We decided to do a classic margherita pizza, adding a thin layer of pesto to use up the rest of what we had lying around the kitchen. Instead of buying a Boboli crust, which is what we normally do for our homemade zas, we opted for pizza dough from Gateway Market. I usually don’t use dough since I have a serious issue with rolling it out into a normal, thin circle. But we went a bit crazy and tried it, and the crust ended up being the best part of the pizza! We have a pizza stone, and I think that honestly makes all the difference. The crust crisped up perfectly, while the rest of the pizza was cooked through. Check out the recipe below for a simple weeknight pizza meal!

Margherita Pizza


  • Pizza dough (or store-bought crust)
  • Fresh mozzarella
  • Fresh basil
  • Heirloom tomatoes (I’ve been dying to try the yellow heirlooms!)
  • Olive oil
  • Pesto, optional
  1. Preheat oven to 450 degrees F. Roll out pizza dough on pizza stone (sprinkle stone lightly with flour so dough doesn’t stick!). Set aside.
  2. Cut mozzarella and tomatoes into thin slices. Chop basil.
  3. Drizzle dough with olive oil and a thin spread of pesto, if desired. Layer mozzarella, tomatoes, and basil onto dough. Bake in oven for 25-30 minutes, or until dough is crusty (check the middle!)




What’s your favorite pizza combo?



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