Put a margarita in pizza form in front of me and I’m all in. This easy recipe comes together in no time. The combination of fresh tomatoes, mozzarella, and cilantro is always a winner in my book.

Margarita Pizza – A Delicious and Easy Recipe!

I love margarita pizza because it is the perfect combination of two of my favorite things: pizza and margaritas! The pizza dough is infused with tequila and lime, and then topped with fresh mozzarella, tomatoes, and cilantro. It’s the perfect pizza for a party, and it always gets rave reviews from my guests!

How to make margarita pizza

Put flour in bowl
Add salt and yeast
Add water and olive oil to well
Mix until dough is formed
Knead dough for five minutes
Cover dough with towel and let rise
Make sauce by mixing passata, basil and garlic
Season to taste
Roll out dough on floured surface
Roll dough thin
Put sauce on dough
Add cheese and tomatoes
Drizzle with olive oil
Bake for 8-10 minutes
Serve and enjoy!

A new twist on an old favorite: Margarita Pizza!

A classic margarita pizza is always a hit, but there are plenty of ways to change things up and still enjoy that delicious combination of tomato, cheese, and herb flavors. Here are a few ideas to get you started:

Spicy Margarita Pizza: Add some spice to your pizza with sliced jalapeños or red pepper flakes.
White Margarita Pizza: Swap out the traditional red sauce for a white garlic sauce or even a pesto sauce.
BBQ Chicken Margarita Pizza: Add some smoky flavor to your pizza with BBQ chicken.
Hawaiian Margarita Pizza: Give your pizza a tropical twist with pineapple and ham.
Vegetarian Margarita Pizza: Load up your pizza with all your favorite veggies.
Breakfast Margarita Pizza: Start your day with a margarita pizza topped with eggs, bacon, and sausage.
Dessert Margarita Pizza: Satisfy your sweet tooth with a margarita pizza topped with Nutella, strawberries, and powdered sugar.
Tailgate Margarita Pizza: Make your margarita pizza ahead of time and reheat it in the oven at your tailgate party.
Mini Margarita Pizzas: Perfect for parties or a fun appetizer, these mini pizzas are sure to be a hit.
Crockpot Margarita Pizza: Let your slow cooker do the work with this easy recipe.

Do you have a favorite margarita pizza variation? Share it in the comments below!

What does the margherita pizza have on it?

A margherita pizza is a pizza that has tomatoes, mozzarella cheese, and basil leaves on it.

What is the difference between a margarita pizza and a regular pizza?

When it comes to pizza, there are endless possibilities and variations. But when it comes to two of the most popular types of pizza – margarita and regular – what exactly is the difference?

Here’s a quick rundown: a margarita pizza is typically made with a tomato sauce base, mozzarella cheese, and fresh basil leaves. A regular pizza, on the other hand, can be made with any number of toppings – from pepperoni and sausage to veggies and even fruits.

So, what’s the difference in taste? A margarita pizza is usually lighter and fresher tasting, thanks to the tomato sauce and basil. A regular pizza can be heavier and more savory, depending on the toppings.

So, which one is right for you? It all comes down to personal preference. If you’re in the mood for something light and fresh, go for a margarita pizza. If you’re in the mood for something heartier, go for a regular pizza. Either way, you can’t go wrong!

Why is it called a margherita pizza?

The margherita pizza is named after Queen Margherita of Savoy. Legend has it that the pizza was created in 1889, when the queen visited Naples. The pizza maker, Raffaele Esposito, wanted to make a pizza that represented the colors of the Italian flag, so he made a pizza with red tomatoes, white mozzarella, and green basil.

What is margherita pizza sauce made of?

There are many different types of pizza sauce, but the most common is the margherita sauce. This sauce is made from tomatoes, garlic, and basil. The ingredients are cooked together and then strained to create a smooth sauce. Some pizza sauces are made with tomato paste, but the margherita sauce is made with fresh tomatoes. This gives it a bright red color and a fresh flavor.

margarita pizza

Course: Dinner, Lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

750

kcal

Ingredients

For the dough
2½ cups (300 g) unbleached all-purpose flour
1 teaspoon granulated sugar
½ teaspoon active dry yeast or SAF instant yeast
¾ teaspoon Diamond Crystal kosher salt
7 ounces (105°F to 115°F) warm water
1 tablespoon extra virgin olive oil
semolina and all-purpose flour for dusting the pizza peel
For the sauce
1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
2-3 fresh garlic cloves grated with a microplane or pressed
1 teaspoon extra virgin olive oil plus more for drizzling
2-3 large pinches of kosher salt to taste
¼ teaspoon freshly ground black pepper
For the topping
2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving
7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes
5-6 large fresh basil leaves plus more for garnishing
dried red pepper flakes optional

Directions

Let’s prepare the pizza dough first. In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen.
Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minimum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)
As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
Now assemble the Pizza! Sprinkle the pizza peel with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet.
Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Note: If you’re looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully!
Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.

Notes

If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.