Margherita Pizza

Taking care of our new home and settling in has taken a lot of work recently! I find myself gravitating toward quick, easy, warm, and satisfying dinner options. After working and commuting I am starving by the time I walk in the door. Having a few quick dinner ideas up my sleeve keeps me from snacking on everything under the sun while dinner is cooking, or grabbing take-out on my way home. This recipe takes less than 30 minutes to make, which is perfect for a weeknight!

Margherita pizza is a classic go-to for pizza lovers. What’s not to like about gooey, stringy mozzarella cheese and fresh tomatoes? I like to take it to the next level by spreading a generous layer of pesto on the crust. Of course, homemade pesto would be my first choice…BUT my basil has shriveled up and died since the weather turned cold. The next best option is to use your favorite store bought prepared pesto; Trader Joe’s makes a great one in the refrigerator section.

Side note: Have we established my love affair with Trader Joe’s yet?

I used The Pioneer Woman’s recipe for homemade pizza dough for this recipe. In the past I have raved about what a wonderful, fool-proof recipe this is. Sometimes I make a couple batches on the weekend in anticipation of pizza night later in the week. Store-bought pizza crust would also work wonderfully with this pizza; use whichever you prefer!


  • 1 pizza dough; either homemade or store bought
  • 1/2 c. (or so) prepared pesto
  • 2 rounds fresh mozzarella cheese
  • 2 large tomatoes
  • salt and pepper

Preheat oven to 400 degrees F.


Roll out pizza dough to fit a baking sheet; thin crust is my favorite.


Using the back of a spoon, spread the pesto over the crust leaving a 1 inch border.


Slice tomatoes and fresh mozzarella into thin slices.


I apologize for these weird vertical pictures…really thought I took them horizontally.

Arrange mozzarella slices and top with tomato slices; overlapping is encouraged! Sprinkle lightly with salt and pepper and bake in the oven for approximately 20 minutes.


Baking time depends on how you like your pizza; I shoot for a crispy, golden crust and wait until the mozzarella cheese begins to bubble and turn brown. Remove from oven and slice; enjoy!



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