Margherita Artisan Pizza

Another Italian classic – The Margherita Pizza. I dare you to find a better combination that tomatoes, basil and artisan pizza dough topped with gooey mozzarella cheese.

Spring is feeling like summer and the urge to dine alfresco is like a pull you have never known. You are out in the open air with the fresh breeze blowing, the birds singing and the surrounding plants in bloom. Nothing is more picturesque and more simple than being close to nature.

The great thing about this recipe is that the main components can be prepared ahead of time and constructed minutes before we sit down to dine.

Margherita artisan pizza with mozzarella

This allows plenty of time to spend at the set table and let the wine flow along with conversation of the days events. With a sometimes hectic life of being pulled in as many directions as we thought were not possible, it is nice to enjoy a relaxing meal.

Freshly made and ready to serve can not be any easier. The results are deceiving as it would seem that hours upon hours have been spent over a hot stove. Definitely a homemakers dream dinner.

Sophisticated but simple. It is a back to basics recipe that is sure to please everyone.

Margherita Artisan Pizza

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 8 servings

Margherita Artisan Pizza

Tomatoes, basil and cheese on a artisan pizza crust. Heavenly!


  • Prepare Artisan pizza dough
  • 1 can whole tomatoes in juice
  • 2 large garlic cloves, diced
  • 8-10 basil leaves
  • 1/4 tsp sugar
  • Salt and pepper to taste
  • 1 cup of mozzarella cheese sliced


    Make Artisan Pizza Dough as instructed for 2 thin crust pizzas *use half for this recipe and freeze remaining for future use.
  1. In blender, pulse tomatoes with juice until thick puree with chunks of tomato.
  2. On the stove, cook garlic until browned.
  3. Add tomato puree, 4 chopped basil leaves, sugar, salt and pepper to taste.
  4. Bring to a boil, then reduce heat to medium low to simmer for approximately 30-40 minutes until sauce has reduced to a 1/4 of original size. Stir occasionally to prevent burning.
  5. Place baking stone on the grill. Light the barbecue and have flame on medium heat. Heat until approximately 400 degrees
  6. Roll out dough to be approximately 12 inches in diameter. For easy transport gently fold in 1/2 and then another 1/2 to make into quarters.
  7. Lightly flour the baking stone.
  8. Unfold the pizza dough and place on the hot baking stone carefully.
  9. Spread the marinara sauce on the pizza dough with a silicon brush. Top with mozzarella cheese and whole basil leaves.
  10. Shut barbecue lid and bake for approximately 8-10 minutes closely watching until crust is lightly browned and crisp.
  11. Remove from heat. Cut serve and enjoy.


When using the frozen reserved dough, place in fridge overnight to thaw.

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  • Sean says:

    What is it about a Margherita pizza, eh? It’s just so good and so easy to love! My only problem with them is that I tend to eat the whole thing… it’s just so hard not to!

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