This homemade Margherita pizza is a quick and easy way to enjoy a a healthier slice of warm, saucy, cheesy pizza in the comforts of your own kitchen!
Everyone loves pizza. However, a single slice of pizza from your favorite pizza delivery restaurant can be loaded with more layers of unhealthy ingredients than you like. Have you ever ordered a pizza and by the time it arrives at your front door, you are ravenous? The first few bites are incredibly satisfying and delicious but before you know it you are uncomfortably full to the point of feeling like a stuffed chicken. Then regret starts to set in. Sound familiar? I’ve done this on more than one occasion.
A healthy diet is about balance. It should leave us energized and satisfied. However, a meal should never leave us feeling guilty or uncomfortably full. Does this mean we have to say goodbye to pizza forever? Pardon my French but hell no! There is another way. By making your own pizza, you are able to control which ingredients are in the pizza as well as the quality and quantity of ingredients. Homemade pizza is a quick and easy way to enjoy a slice of warm, saucy, cheesy pizza as often as you’d like!
Other Pizza Recipes
Margherita Pizza Assembly!
- 1 thin crust pizza dough, (see note 1)
- 1 cup pizza sauce, (see note 2)
- 1 tomato , chopped
- 8 oz fresh mozzarella
- 1/2 cup parmesan
- 1/2 cup fresh basil
- Preheat the oven per package or recipe instructions. Roll the pizza dough out on a cookie sheet or pizza stone. If the pizza dough is thin crust, move on to step 2. If the pizza crust is not thin crust, cook the pizza dough for 1/2 of the time per package or recipe instructions.
- Spread the sauce over the crust. Then top with tomatoes, fresh mozzarella and parmesan.
- Put the pizza in the oven and cook for the full time per package or recipe instructions for thin crust or remaining cook time for normal to thick crust (or until cheese is melted and crust is cooked through to a golden brown color).
- Once the pizza is done cooking, top with fresh basil. You can either leave the basil leaves whole or slice into thin strips (aka chiffonade). Enjoy!