Photo: Randy Mayor; Styling: Jan Gautro
8 servings (serving size: 1 wedge)

This is our take on the traditional Neapolitan pizza resplendent with the red, white, and green of the Italian flag. Gently patting the tomato slices with a paper towel prevents the pizza from becoming soggy.

How to Make It

Step 1

Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.

Step 2

Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.

Step 3

Gently brush 1/2 teaspoon oil over Basic Pizza Dough. Pat tomato slices with a paper towel. Arrange cheese over dough, leaving a 1/2-inch border. Top with tomato slices. Slide dough onto preheated pizza stone, using a spatula as a guide.

Step 4

Bake at 500° for 9 minutes or until crust is golden. Remove from pizza stone. Drizzle with remaining 1/2 teaspoon extra-virgin olive oil. Sprinkle with basil, salt, and black pepper. Cut into 8 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Simple, Tasty

September 17, 2016
This was a yummy pizza margherita, using simple fresh ingredients. It's easy to add to (some red pepper flakes, a bit of garlic and a bit of dried oregano) but also delicious as is. I highly recommend using the mozzarella di buffalo for its creamier texture, and more interesting taste. I used a thin crust pizza shell and reduced the oven temperature to the product's recommendation. Even my meat-pizza youngster loved it.

mikoprice's Review

July 12, 2012