Margherita Pizza

Looking down onto a cooked Margherita pizza on a wooden cutting board with a pizza cutter and one slice removed.

This traditional Italian pizza, the Margherita pizza, is a great example of a few flavors coming together to create an amazingly satisfying meal. This pizza will delight kids and grown-ups with its fresh and simple flavors. 

Although there are a few stories on the history regarding this pizza topping including its creation to honor the queen of Italy – Margherita of Savoy, comprising of the Italian flag colors red, white, and green. There is history to suggest it existed long before this, as far back as 1896, when the toppings were described as being arranged in a flower… Margherita means daisy.

In the modern-day, the simple and well-packaged ingredients make it perfect for camping trips and being cooked on fires, camp ovens, Dutch ovens, or purpose built wood fired pizza oven.

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Raw pizza dough on a wooden cutting board is topped with tomatoes, mozzarella cheese, and fresh basil.
The raw pizza dough is topped with tomatoes, mozzarella cheese, and fresh basil.
A cooked Margherita pizza lays on a wooden cutting board with a slice removed.
Serve the pizza hot, as soon as it is cooked.
Looking down onto a cooked Margherita pizza on a pizza stone in a closed barbecue.
You can bake the pizza in a traditional oven, smoker, closed barbecue, or wood-fired pizza oven.
Looking down onto a cooked Margherita pizza on a wooden cutting board with a pizza cutter and one slice removed.
Margherita pizza, with its simple flavors, pleases kids and adults alike.

Margherita Pizza Recipe

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Looking down onto a cooked Margherita pizza on a wooden cutting board with a pizza cutter and one slice removed.
This traditional Italian pizza, the Margherita pizza, is a great example of a few flavors coming together to create an amazingly satisfying meal.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 4 Servings
CourseAppetizer
InfluenceItaly
DifficultySeasoned
MethodBake
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Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon herb rub
  • 1 batch pizza dough
  • cornmeal or polenta, for sprinkling
  • olive oil as needed
  • 2 sprigs basil
  • 7 ounces mozzarella or bocconcini cheese
  • flaky sea salt to taste

Equipment

  • 1 pizza stone
  • camp oven Dutch oven, BBQ, or pizza oven

Directions

  • Preheat a pizza stone in a camp oven, barbecue, or pizza oven to 400 to 500 degrees F (200 to 260 degrees C).
  • Open the can of tomatoes and drain the tomatoes in a strainer, immediately place the empty can underneath to collect the juices. Sprinkle the tomatoes with the herb seasoning.
  • Prepare the pizza dough by rolling it out to desired thickness and size. Use a thin sprinkling of cornmeal or polenta on the base of the pizza dough, this helps it not stick. As a substitute flour may be used.
  • Brush the edge of the pizza dough with olive oil. You may use a brush or your fingers.
  • Create a base layer of the tomato sauce going as close to the edge as you desire.
  • Top with the basil leaves and slices of the mozzarella cheese.
  • Slide onto the pizza stone preheated in the camp oven. Bake for 15 to 20 minutes, or until the dough is cooked through and the cheese has melted. This may vary based on the temperature you can reach to cook it, and the thickness of the pizza dough.

Nutritional Information

Sodium: 459mgCalcium: 262mgVitamin C: 1mgVitamin A: 415IUSugar: 1gFiber: 1gPotassium: 50mgCholesterol: 39mgCalories: 164kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 12gProtein: 11gCarbohydrates: 2gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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