Margherita Pizza

I bought a bunch of beautiful tomatoes at the farmers market recently and decided to make my favorite pizza ever… a margherita pizza.

Margherita Pizza

Margherita PizzaMargherita Pizza

Roasted Tomatoes

I love roasting the tomatoes first for this pizza recipe. I slice them up and sprinkle them with a little salt and pepper and a pinch of dried oregano. Then, I roast them in a 425 degree oven for 8-10 minutes and they’re ready for the pizza.

Margherita PizzaMargherita PizzaMargherita Pizza

I topped the pizza with the usual ingredients, but loved adding the additions of thinly sliced, roasted tomatoes, red onion slices and romano cheese. It was a little different than a classic margherita pizza, but it was also delicious.




  • 1 bag of fresh pizza dough from your local market (makes two pizzas)
  • Flour for rolling out the dough
  • Red, green and yellow tomatoes, thinly sliced
  • Fresh mozzarella, torn into pieces
  • 1/2 red onion, thinly sliced
  • Fresh basil, whole leaves and some roughly chopped for garnish
  • Shredded Romano cheese
  • Olive oil
  • Salt & pepper to taste


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Sprinkle some flour on the counter.
  3. Roll out the dough. If you don’t have a rolling pin, use a chilled wine bottle to help roll the dough.
  4. Line a baking sheet with parchment paper and place rolled dough on top.
  5. Brush the dough with olive oil and add large basil leaves for the bottom layer.
  6. Add the sliced, fresh mozzarella and layer it on top of the basil. Space the slices out because it will spread as it heats.
  7. Add the sliced tomatoes to your liking.
  8. Brush the tops of the tomatoes with a little more olive oil.
  9. Add the sliced onion to your liking.
  10. Sprinkle shredded Romano cheese on top.
  11. Place pizza in the oven for 12-15 minutes, or until crust reaches desired crispiness.
  12. Remove from oven and let cool slightly before serving.

All images © Regan Baroni 2014.

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