Classic Pizza Margharita Recipe -
Classic Pizza Margharita Recipe
  • READY IN 15 mins

Classic Pizza Margharita

Recipe by  

"An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy."

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Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. PREHEAT oven to 450 degrees F. Place pizza crust on baking sheet.
  2. SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.
  3. BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
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  • Please look in your Grocer's Refrigerated Section for Buitoni's Pasta and Sauces

Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2003

Yummy and so easy with store-bought pesto and pizza crust! I made this with thinly sliced chicken on top of the tomato layer. I also rinsed & dried the tomato slices to remove the seeds so it wouldn't be too soggy. Very tasty - and using sliced tomatoes makes such a nice contrast in textures. A keeper!

Most Helpful Critical Review
Jul 02, 2005

Reduce the red pepper content next time.


13 Ratings

Nov 08, 2005

A classic margharita pizza to me is pizza crust, garlic, tomato, fresh basil, and mozzarella cheese. I heat minced garlic in olive oil until the garlic is well infused. Brush the garlic oil on a Boboli, top with thinly sliced tomatoes, torn fresh basil leaves, and sliced fresh mozzarella cheese. Bake at 350 degrees for about 15-20 minutes, until the cheese is melted. Variations are limitless on toppings: spinach, mushrooms, onions, broccoli. Keep it heart healthy by staying away from the pepperoni, sausage, etc.

Oct 21, 2003

I first made this pizza for my vegetarian sister and her 2 year old son. They loved it! My husband, who is usually a meat eater, loves it too. I usually use a homeade pizza crust and bake it a few minutes before adding the toppings. Then I bake for about 10 minutes and it comes out great. Definitely a keeper!

Jul 12, 2004

great pizza recipe. we added bell pepper and onion to ours. also we used hunts tomato sauce with basil, garlic, and oregano. I know it is not supposed to have sauce, but we just needed something more.

Sep 04, 2006

Love this in the summer with fresh basil

Jun 21, 2005

Tastes good. You have to like pesto though. I used vegetarian mozzarella cheese instead, and it didn't melt like regular cheese, but it was still good. I added diced onions. Next time I will probably add different toppings, but I guess it's ingredients is what makes it a "Margherita Pizza".

Apr 13, 2006

Just shy of perfect. I added spinach which really gave it that extra something. I also sprinkled a little Romano and Parmesean cheese (I had some I needed to use). The only other improvement I can think of would be to make the pesto from scratch. Great recipe!


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 519 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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