Margherita Pizza: History, Ingredients and What Makes a Great One
Three toppings, a thin crust and a very hot oven. The Margherita is one of the simplest pizzas in the world – and one of the hardest to get exactly right. With so few ingredients there is nowhere to hide, which is why many pizza fans judge a pizzeria by its Margherita.
In this guide we look at where the Margherita came from, what should go on it, how it differs from a regular cheese pizza, and what separates a great one from an ordinary one.
What Is a Margherita Pizza?
A Margherita is a pizza topped with tomato, mozzarella and fresh basil, usually finished with a drizzle of olive oil. The red tomato, white cheese and green basil echo the colors of the Italian flag, and that visual simplicity is a big part of its charm.
Traditionally it is a Neapolitan pizza: a small round with a soft, puffy rim, baked for around a minute in a wood-fired oven. Today you will find Margheritas in almost every pizza style, from thin and crispy to pan-baked.
The Story Behind the Name
The most famous story says that in 1889 Queen Margherita of Savoy visited Naples and a local pizza maker, Raffaele Esposito, prepared several pizzas for her. Her favorite was the one topped with tomato, mozzarella and basil, and it was named in her honor.
It is a lovely tale, and it is told proudly in Naples to this day, but food historians point out that pizzas topped with tomato, cheese and basil were being made in Naples before 1889, and some details of the story are hard to verify. What is certain is that the Margherita became the emblem of Neapolitan pizza and, eventually, of pizza worldwide.
Neapolitan pizza's importance has been recognized officially, too. The European Union registered "Pizza Napoletana" as a Traditional Speciality Guaranteed in 2010, and in 2017 UNESCO added the art of the Neapolitan pizza maker, the pizzaiuolo, to its list of the Intangible Cultural Heritage of Humanity.
The Ingredients That Matter
Tomatoes
A classic Margherita uses a simple uncooked tomato sauce – often just crushed tomatoes and salt – rather than a heavily seasoned, long-simmered sauce. Many Neapolitan pizzerias use San Marzano tomatoes, a variety grown in the volcanic soil near Mount Vesuvius and prized for its sweetness and low acidity. Some American versions add slices of fresh tomato on top for extra freshness.
Mozzarella
Fresh mozzarella is essential. In Naples you will see fior di latte (cow's-milk mozzarella) or mozzarella di bufala (made from water-buffalo milk, richer and tangier). Fresh mozzarella melts into creamy pools rather than an even blanket, giving the Margherita its signature look.
Basil
Fresh basil leaves add aroma and a peppery sweetness. Traditionally they go on before baking, where they wilt slightly in the heat; many pizza makers also add a few fresh leaves after baking for a brighter flavor.
Olive oil and salt
A thread of good olive oil adds richness and helps carry the flavors, and a pinch of salt brings out the sweetness of the tomato.
The dough
With so few toppings, the crust is the star. A well-fermented dough, stretched by hand and baked hot, gives a light, airy rim with a few charred blisters. Read our brick oven pizza guide to learn why oven heat matters so much.
Margherita vs. Cheese Pizza
At first glance a Margherita and a cheese pizza look similar, but they taste quite different.
| Margherita | Cheese pizza | |
|---|---|---|
| Cheese | Fresh mozzarella in rounds or torn pieces | Shredded low-moisture mozzarella, sometimes a blend |
| Coverage | Patches of cheese with sauce showing between | Cheese spread edge to edge |
| Herbs | Fresh basil | Often dried oregano, if any |
| Flavor | Fresh, milky, bright, aromatic | Savory, salty, stretchy and comforting |
Both are classics. Cheese pizza is the dependable crowd-pleaser; the Margherita is the lighter, fresher choice for people who love the taste of good tomato and creamy mozzarella.
Popular Variations
- Margherita with buffalo mozzarella – richer and tangier.
- Margherita with cherry tomatoes – sweeter and juicier.
- White Margherita – no tomato sauce, just mozzarella, basil and olive oil, sometimes with garlic.
- Margherita with added toppings – arugula and prosciutto after baking, or a few slices of pepperoni for those who cannot resist.
- Caprese sandwich – the same trio of tomato, mozzarella and basil on bread. Rustic Pizza's Caprese Sub finishes it with olive oil and a sweet glaze.
What Makes a Great Margherita
Next time you order one, look for these signs of quality:
- A light, puffy crust with some browning and a few blisters, not a pale or dense rim.
- Balance. Enough tomato to taste, enough cheese to feel indulgent, but neither drowning the other.
- Fresh basil that smells fragrant, not blackened or dried out.
- A clean flavor. The sauce should taste like fresh tomato, not heavily spiced.
- Good texture in the center. A Neapolitan-style Margherita can be soft in the middle, but it should never be soggy all the way through.
How to Enjoy It
A Margherita is best eaten right away, while the mozzarella is soft and the crust is crisp. It pairs beautifully with a simple green salad or a Caesar salad, and it makes a great "palate reset" pizza alongside richer specialty pies at a party. If you have leftovers, reheat them in a skillet to protect the crust – our reheating guide explains how.
For a meat-free meal with more toppings, see our list of the best vegetarian pizza toppings.
Frequently Asked Questions
Is Margherita pizza vegetarian?
The classic toppings – tomato, mozzarella, basil and olive oil – contain no meat. If you follow a strict vegetarian diet, you may want to ask about the cheese, as some cheeses are made with animal rennet.
Why is it sometimes spelled "Margarita"?
The Italian spelling is Margherita, after the queen's name. "Margarita" is a common Americanized spelling that you will still see on many menus.
Conclusion
The Margherita proves that great pizza does not need a long list of toppings. Good tomatoes, fresh mozzarella, fragrant basil and a well-baked crust are enough. Rustic Pizza's Margherita keeps to that spirit with red sauce, tomato, basil and fresh mozzarella – find it with our other gourmet pies on the menu.
