Skip the yeast and rising time with this Margherita Pizza Recipe, made with a quick homemade crust and topped with tomato, fresh mozzarella, and basil.
This homemade Margherita pizza keeps things simple with a thin crust, tomato sauce, fresh mozzarella, and basil. I used self-rising flour and Greek yogurt for the crust, then baked the pizza on a thoroughly preheated surface to help the edges turn crisp and golden. For another homemade pizza option, try my Shrimp Pizza.
Quick Look: Homemade Margherita Pizza
- 🍕 Crust: Thin, homemade no-yeast pizza crust
- 🍅 Toppings: San Marzano tomatoes, fresh mozzarella, and basil
- 🔥 Cooking Method: Baked in a very hot standard home oven
- ✨ Texture: Crisp edges with melted, bubbling mozzarella
- 🌿 Flavor: Fresh tomato, creamy mozzarella, and basil
- ⭐ Difficulty: Easy
- 🧑🍳 Equipment: Pizza stone, cast-iron skillet, inverted baking sheet, or pizza pan
- Why This Recipe Works: Keeping the toppings light helps the thin crust stay crisp instead of turning soggy. I use just enough tomato sauce for flavor and pat the fresh mozzarella dry to reduce extra moisture. My No Yeast Pizza Dough is also worth keeping on hand for other homemade pizzas.
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Ingredients
- Self-rising flour – 1 cup. It already contains leavening, so there’s no need for yeast. Check the expiration date because older self-rising flour may not provide the same lift.
- Nonfat Greek yogurt – 1 cup. Use thick Greek yogurt rather than regular yogurt, which contains more liquid. Its thick texture helps create a dough that’s easy to roll and shape.
- San Marzano tomatoes – ¼ cup canned, blended to a tomato sauce consistency. These plum tomatoes have a rich tomato flavor and don’t require a long-cooked sauce.
- Fresh mozzarella – 2 slices, patted dry and cut into ½-inch (1.25 cm) pieces. Fresh mozzarella melts into soft, creamy pieces across the pizza. Patting it dry helps remove excess moisture before baking.
- Fresh basil – 10 leaves, whole or thinly cut into strips. Whole leaves give the pizza a classic look, while thin strips spread the basil more evenly across the toppings.
How to Make Margherita Pizza
- Preheat the oven: Preheat the oven to its highest temperature. If your oven reaches 550°F (290°C), use that temperature. Place a pizza stone, cast-iron skillet, inverted baking sheet, or pizza pan in the center of the middle rack. Heat for at least 30 minutes.
- Prepare the dough: Combine the self-rising flour and Greek yogurt according to the No Yeast Pizza Dough instructions. Once the crust is ready, place it on a pizza pan or large plate that you can use to slide it onto the preheated baking surface.
- Add the toppings: Spread a thin layer of tomato sauce over the crust, leaving a ½-inch (1.25 cm) border around the edges. Distribute the mozzarella and some of the basil evenly over the sauce, reserving the remaining basil for serving.
- Bake the pizza: Carefully slide the pizza onto the preheated stone, skillet, or pan. Bake at 550°F (290°C) for about 10 minutes, or until the edges are golden brown and the cheese is bubbling and lightly browned. If baking at 500°F (260°C), bake for about 15 minutes.
- Finish and serve: Carefully remove the pizza from the oven and transfer it to a cutting board. Drizzle with extra-virgin olive oil, if desired, and top with the remaining fresh basil. Serve hot. If you have an extra crust, assemble and bake the second pizza.
FAQ About Margherita Pizza Recipe
A traditional Margherita pizza uses tomato, fresh mozzarella, and basil, often finished with extra-virgin olive oil. This recipe keeps those classic toppings but uses a quick no-yeast crust that works well in a home oven.
Yes. A cast-iron skillet, inverted baking sheet, or pizza pan will also work. Let it preheat in the oven before you add the pizza. The hot surface helps the crust start cooking right away.
Use a thin layer of tomato sauce and pat the fresh mozzarella very dry before you add it. A thoroughly preheated baking surface also helps the bottom of the crust cook quickly instead of staying soft.
Yes. This recipe uses self-rising flour and Greek yogurt instead of yeast. There’s no rising time required. Once the dough comes together, shape it, add the toppings, and bake the pizza.
More Homemade Pizza Recipes
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Margherita Pizza Recipe
Equipment
- pizza pan
- bowl
- oven
Ingredients
- 1 cup self-rising flour
- 1 cup nonfat Greek yogurt
- ¼ cup canned San Marzano tomatoes, blended to a tomato sauce consistency
- 2 slices fresh mozzarella, patted dry and cut into ½-inch (1.25 cm) pieces
- 10 fresh basil leaves – either whole or thinly cut into strips
Instructions
- Preheat the oven: Preheat the oven to its highest temperature. If your oven reaches 550°F (290°C), use that temperature. Place a pizza stone, cast-iron skillet, inverted baking sheet, or pizza pan in the center of the middle rack. Heat for at least 30 minutes.
- Prepare the dough: Combine the self-rising flour and Greek yogurt according to the No Yeast Pizza Dough instructions. Once the crust is ready, place it on a pizza pan or large plate that you can use to slide it onto the preheated baking surface.
- Add the toppings: Spread a thin layer of tomato sauce over the crust, leaving a ½-inch (1.25 cm) border around the edges. Distribute the mozzarella and some of the basil evenly over the sauce, reserving the remaining basil for serving.
- Bake the pizza: Carefully slide the pizza onto the preheated stone, skillet, or pan. Bake at 550°F (290°C) for about 10 minutes, or until the edges are golden brown and the cheese is bubbling and lightly browned. If baking at 500°F (260°C), bake for about 15 minutes.
- Finish and serve: Carefully remove the pizza from the oven and transfer it to a cutting board. Drizzle with extra-virgin olive oil, if desired, and top with the remaining fresh basil. Serve hot. If you have an extra crust, assemble and bake the second pizza.
Recipe Video
Recipe Notes
Storage and Reheating
Fridge: Store leftover Margherita pizza in an airtight container in the refrigerator for up to 3–4 days. Freezer: Wrap individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 1–2 months for best quality. Reheating: Reheat leftover pizza in the oven or a skillet until heated through. Leftovers should reach an internal temperature of 165°F (74°C).Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I really liked the thin crust, especially with the tomato sauce and melted cheese.
I made this pizza margherita and was a huge success. My family enjoyed it so much I will be making it again.
Goodmorning,is the calories per slice or 8 slices?
Hi Angela! The calories are per slice of pizza. All recipes in my blog states have their calories stated by their individual portion.
I am on a restricted calorie diet and have been craving pizza. This definitely hit the spot. We used our grill with a pizza stone, and the crust came out really crispy with the brick oven pizza char, but still had a little chew. I think this is our go to crust from now on.
Hi Judythe! I am so glad you enjoyed our low-calorie Margherita pizza. It is my go-to pizza too because I am also on a diet.
When do you add the yogurt. It doesn't say in the directions.
Hi Lena! There is a link for the no yeast pizza dough crust which says to mix flour and yogurt together until the dough does not stick in your hands anymore. You may have to add a little more flour when kneading the dough (little by little) because of the weather and the texture of the Greek yogurt that may change depending on the brand.
Hi how much is per serve though? Please. Is the calories for whole pizza? or a slice?
Hi Darle3ne! This homemade Margherita pizza serves 8 slices and costs about $0.75 per slice.
is the 102 calories for just for one serving or for the whole pizza?
Hi Ivy! It has 102 calories per slice. Way less than a regular slice of Margherita pizza which usually has the triple of calories.
Margherita pizza is one of my favorites and a thin one like yours is the best.
NIce and simple Denise, just like how the Italians do them
This pizza looks so good!
Pizza! Who doesn't love it? Such a simple, classic preparation -- and probably the best. Super recipe -- thanks.
So into your version ! Thank you so much Denise !