Recipes and Cooking Pizza Margherita This classic Pizza Margherita was invented in 1889 by Naples pizza-maker in honor of Queen Margherita. Now it's a favorite recipe in many homes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 26, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 25 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pizza Dough 1 tablespoon olive oil 1 15 ounce can crushed tomatoes, undrained (1-3/4 cups) 1 tablespoon snipped fresh basil 2 cloves garlic, minced 2 tablespoon tomato paste 16 ounce fresh mozzarella, sliced Fresh basil leaves Pizza Dough ⅔ cup warm water (105°F to 115°F) 1 tablespoon olive oil 1 package active dry yeast ½ teaspoon sugar 1 ¾ cup all-purpose flour ½ teaspoon salt Directions Preheat oven to 375 degree F. Prepare Pizza Dough as directed. Drizzle dough with olive oil. For sauce, in a medium bowl, combine tomatoes, snipped basil, garlic, and tomato paste. Spread a thin layer of sauce over dough in each pan. Bake in the preheated oven for 15 minutes. Remove pizzas from oven and place mozzarella in single layer on top of the sauce. Bake for 10 to 13 minutes more or until crust bottom is crisp and brown. Top with basil leaves. Cut pizzas into wedges and serve immediately. Makes 8 servings. Pizza Dough In a small bowl combine warm water, oil, yeast, and sugar, stirring to dissolve yeast. Let stand about 10 minutes or until foamy. Meanwhile, in a medium bowl combine 1 cup of the flour and the salt. Stir yeast mixture into flour mixture until smooth. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth but just slightly sticky (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 45 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Use as directed in individual recipes. Rate it Print Nutrition Facts (per serving) 437 Calories 20g Fat 44g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 437 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 66mg 22% Sodium 326mg 14% Total Carbohydrate 44g 16% Protein 17g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.