The BEST Margherita Pizza (With a twist)
This margherita pizza is one of our most-loved variations for Friday Pizza Night + Movie Night, always made on the same homemade crust we use week after week. It’s simple, fresh, and somehow still feels special every single time.
And yes — it has honey on it.
If you’ve never had honey on pizza, you are truly missing out.
The Pizza That Changed My Life (Yes, Really)
The first time I ever tried honey on pizza was in the Minneapolis airport, flying home from our honeymoon when my husband and I were newlyweds.
Sweet. Savory. Salty. Herby.
Life-changing.
Ever since then, honey has been non-negotiable on margherita pizza in our house. Sometimes regular honey, sometimes hot honey — both are incredible.
This pizza keeps things intentionally simple:
- A good-quality marinara
- Fresh mozzarella
- Fresh tomatoes
- Fresh basil added after baking
Ingredients
Margherita pizza is meant to be flexible, so exact quantities will depend on how large your pizza is and how heavily you like it topped. Use these as general guidelines to help you know how much to buy.
- Rao’s marinara: about ½–¾ cup per pizza
- Fresh mozzarella: about 6–8 oz per pizza
- Fresh tomatoes: 1-2 small tomatoes, thinly sliced
- Fresh basil: a small handful, chopped or torn
- Balsamic glaze: drizzle to taste
- Honey or hot honey: drizzle to taste
- Red Pepper Flakes: Optional if you like it extra spicy
If you’re making larger pizzas or multiple pizzas, it’s always better to grab a little extra — leftovers keep well and are perfect for the next pizza night.
How to Make Margherita Pizza
- Preheat your oven and pizza stone (if using).
- Lay out parchment paper and sprinkle with corn meal. Roll the dough on top of this.
- Spread a layer of marinara sauce over the dough.
- Top with fresh mozzarella and tomato slices. (The cheese on Margherita pizza doesn’t typically cover the entire pizza like your average pizza place typically does with shredded cheese, so it’s okay if there’s space between the mozzarella).
- Bake until the crust is golden and the cheese is bubbly.
- Remove from the oven and immediately top with:
- Fresh basil
- A drizzle of balsamic glaze
- A generous drizzle of honey or hot honey
Slice and serve while warm.
A Few Tips
- Don’t go too crazy with the sauce — margherita pizza shines when the crust isn’t weighed down.
- Always add basil after baking so it stays bright and fresh.
- Hot honey adds a subtle kick, but regular honey is just as delicious.
- This pizza is best enjoyed fresh, ideally with a movie queued up and no plans afterward.
A Pizza Worth Repeating
This margherita pizza has become part of our family rhythm — from newlywed “fancy” airport meals to cozy Friday nights at home.
Simple food.
Good memories.
A little honey on top. 🍯🍕
