🍕 Pizza Margherita
Pizza Margherita is the classic Neapolitan pizza: a thin, soft base topped with tomato sauce, mozzarella, fresh basil and a drizzle of olive oil. Its red, white and green echo the Italian flag. Baked very hot, it has a puffy, charred rim and a soft, saucy centre, and is served whole, one per person.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pizza dough
- 200 g tomato sauce
- 200 g mozzarella, torn
- 10 basil leaves
- 15 ml olive oil
- Salt
Method
- Heat the oven to its maximum with a stone or tray inside.
- Stretch the dough into two thin rounds with a raised edge.
- Spread salted tomato sauce and add the mozzarella.
- Bake 7–9 minutes until the rim is charred and the cheese melted.
- Add basil and a drizzle of olive oil.
How to make it lighter
- Ask for or use less mozzarella; the tomato and basil carry the flavour.
- Eat half a pizza with a salad and keep the rest.
- Skip the final oil drizzle; 1 tbsp olive oil ≈ 120 kcal.
History
The story goes that in 1889 the Naples pizzaiolo Raffaele Esposito made this pizza for Queen Margherita of Savoy and named it after her, though historians note similar pizzas existed earlier. Verace Pizza Napoletana and the art of the Neapolitan pizzaiolo are protected traditions today.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pizza Margherita and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →