Classic Margherita Pizza with all the Extras

Classic Margherita Pizza with all the Extras

Your classic Margherita method with some extras ideas to jazz it up.

  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Make sure your oven tray is in the centre of your oven heating up. 

  • Thinly spread or brush the pizza base with some tomato pizza sauce, leaving a bit of space around the edges. 

  • Evenly sprinkle some fresh and finely chopped herbs of your choice (oregano/thyme/rosemary would be great here but optional), and, most importantly, cheese! We always recommend a heavy hand when adding the grated mozzarella cheese. You can mix in any other cheese as well if you fancy.

  • Crack some salt and pepper over the top and sprinkle with a touch of paprika (optional).

  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly melted and bubbling and the edges are golden.

  • Remove, slice, drizzle with some garlic or chilli oil (or both) and enjoy.

Extras Ideas to add before cooking:

  • Leek – sliced and sautéed in some butter and oil until soft. Season well. 

  • Sweet peppers – fresh or cooked. 

  • Aubergine – sliced into 1cm thick slices, and grilled in a pan with some oil until golden and soft. Season well. 

  • Onion – thinly sliced, then caramelised with some butter and oil in a pan over low to medium heat until soft. 

  • Tomato – thinly sliced.

Extras ideas to add after cooking:

  • Rocket – fresh and dressed if you wish. 

  • Courgette – ribboned with a peeler and tossed with some olive oil, fresh lemon and salt. 

  • Olives – pips removed.

  • Oreganum – freshly picked. 


"Pizza Margherita" was given its name in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification. Toppings are tomato (red), mozzarella (white) and herbs (green) – representing the same colors of the national flag of Italy.