This margherita pizza combines fresh mozzarella, crushed San Marzano tomatoes, and basil in a simple Neapolitan-style recipe that bakes at 500°F in just 10–12 minutes. The standout trait is the use of water-packed ovoline mozzarella and hand-crushed canned tomatoes for authentic flavor and texture.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Place a medium mixing bowl in the sink and pour the canned tomatoes into the bowl, juices and all. Crush the tomatoes by hand. Spread about ¾ cup of the tomato sauce evenly over each pizza, leaving about 1 inch bare around the edges.
If your mozzarella is packed in water, drain off the water and gently pat the mozzarella dry on a clean tea towel or paper towels. If you’re working with large mozzarella balls, tear them into smaller 1-inch balls. Distribute the mozzarella over the pizza, concentrating it a bit more in the center of the pizza, as it will melt toward the edges.
Bake pizzas individually on the top rack until the crust is golden and the cheese is just turning golden, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
Top each pizza generously with fresh basil, followed by a light back-and-forth drizzle of olive oil, a sprinkling of salt, and red pepper flakes, if you wish. Slice and enjoy. Leftover pizza will keep well in the refrigerator for up to 4 days.
Refrigerate leftover pizza in an airtight container for up to 4 days; reheat in a 350°F oven until warmed through.
Baking stone or baking steel (optional but recommended for crispier crust)
Yes, other fresh mozzarella varieties work, though ovoline-type (water-packed balls) delivers the best texture and melt. Avoid low-moisture mozzarella, which won't achieve the same creamy result.
Preheat to 500°F with the oven rack in the upper third. Bake for 10–12 minutes until the crust is golden and cheese just turns golden. Reduce time significantly if using a baking stone or steel.
Adding basil before baking will cause it to burn and lose flavor. Tossing it on immediately after baking lets it stay fresh, fragrant, and visually vibrant.
Refrigerate leftover pizza in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through, or eat cold.
No. A regular baking sheet works fine, though a baking stone or steel will give you a crispier crust and shorter bake time (watch closely to avoid burning).
