Under-20-Minute Margherita Pizza with Mozzarella
When you can’t decide, make the one pizza everyone recognizes.
If dinner feels impossible and you need something familiar fast, this is the move. Margherita pizza gives you the reset of pizza night without a long ingredient list or a complicated sauce. Use naan, flatbread, or a store-bought crust, top it with quick tomato sauce, mozzarella, and basil, then bake until bubbling. It’s best when you want something comforting but not heavy, and when you’d rather eat in 20 minutes than debate takeout. Expect a crisp-edged, cheesy, tomato-forward pizza that tastes like the classic version, just streamlined for a tired night.
Ingredients
- 1 unit store-bought pizza dough or naan — 10- to 12-inch crust or 2 naan
- 1 tbsp olive oil
- 1 cup pizza sauce — or crushed tomatoes
- 6 oz mozzarella — low-moisture, shredded or sliced
- 1 unit tomato — thinly sliced
- 0.25 cup fresh basil leaves
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 pinch red pepper flakes — optional
- 1 tbsp parmesan — optional, for finishing
Method
- 1 Heat the oven to 500°F. If using dough, stretch it into a 10- to 12-inch round on a parchment-lined sheet pan; if using naan, place it on the pan as-is.
- 2 Brush the crust lightly with olive oil, then spread on the pizza sauce, leaving a small border around the edge.
- 3 Top with mozzarella and tomato slices. Season with salt, black pepper, and red pepper flakes if you want a little heat.
- 4 Bake for 8 to 10 minutes, until the cheese is melted and the edges are browned. Add basil and parmesan right before serving.
Variations
- Vegetarian swap — Add a handful of baby arugula after baking for a peppery finish, or swap in sliced cherry tomatoes for the fresh tomato layer.
- Faster swap — Use naan or a pre-baked crust and skip the dough stretching step; bake just until the cheese melts and the edges toast.
- Substitutions — Use provolone mixed with mozzarella, dried basil in a pinch, or no tomato slices if you only have sauce and cheese.
Notes
For the fastest version, use naan and pre-shredded mozzarella. If your tomatoes are very juicy, pat them dry so the crust stays crisper. This pizza is best eaten hot, but leftovers reheat well in a skillet or toaster oven at 375°F.
Equipment that helps
- sheet pan — It gives you a sturdy surface for a fast bake and keeps cleanup simple.
- parchment paper — It helps the pizza release cleanly and makes the pan easier to wash.
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