Delicious classic-crust pizza topped with crushed tomatoes, garlic, mozzarella, and basil. So simple to make and perfect for feeding a crowd!
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This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
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About Classic Margherita Pizza
There are few eats that can bring a crowd together like a pizza. Pizza is always a crowd pleaser, and really, what’s not to like? Between the cheeses and the veggies and the meats, the flavor combinations are endless. There’s always a way to whip up a pizza someone will love.
However, there is one challenge that any proper pizza night needs to tackle before the eating can commence:
Do we order delivery, or bake a pizza at home?
And I’ll admit, I tend to get pizza delivery a lot, but only because I’ve had trouble finding a pizza dough that I really loved. I could never quite put my finger on what the problem was, but when I was talking about it with my mother, she was quick to say that she can always identify store-bought pizza dough by the aftertaste. Which is true; I don’t know why or how, but there is a flavor that stands out that simply isn’t there when you order delivery.
However, that doesn’t mean I had given up hope from making pizza at home.
I’m always on the hunt for new products to try, and when I saw the brand new Pillsbury’s Best™ Pizza Dough in the refrigerated dough section, I knew I had to give it a try. I’ve always trusted Pillsbury so I was certainly hopeful.
And, guys, you know what?
This pizza dough did not disappoint!
But before I even get started on how good this pizza dough was, the first thing that really impressed me was the packaging and how easy it is to bake.
I’ve tried countless pizza doughs before, but I absolutely loved that the dough was easy to remove and rolled out easily. It fit perfectly on a large baking sheet, but would fit just as well on a typical round pizza dish, too.
Plus, this pizza dough comes with its own bakeable parchment paper. All you have to do is unroll, top, and bake!
And as for the taste of this pizza dough?
I personally loved it – like, love love loved it, feeling it as the perfect consistency and mellow flavor – but I knew my opinion alone wouldn’t be a strong enough of a review. If I really wanted to know if this pizza dough cut the mustard, I had to bring in the true critics:
My mother and an old friend of mine.
I purposefully chose to make a Margherita pizza for this taste test, because I thought it was mellow and easy enough to still show off the delicious flavors of the crust, and in the end, that is what the peanut gallery had feedback on – the pizza toppings. (They both felt the pizza would be much better with pepperoni.)
But aside from the lack of meat on the pizza, they were just like me. They absolutely loved the pizza dough itself. Pillsbury’s Best Pizza Dough is fresh and made with clean ingredients – and you can definitely taste it!
My mother even said she’d want to make her own pizza at home, which is huge, because she doesn’t do a lot of cooking unless she really, really wants to.
So for your next pizza night, I highly recommend checking out Pillsbury’s Best Pizza Dough. It got a solid three thumbs up from my family!
Notes & tips for this margherita pizza
- When shopping for Pillsbury’s Best Pizza Dough, it should be located in the refrigerated dough section (near the biscuits, rolls, cheeses, etc).
- Looking for more pizza recipes? Be sure to check out Pillsbury’s website. They have this Margherita recipe and more!
Other great dinner recipes
Classic Margherita Pizza
- Preheat oven to 425 degrees F.
- Unroll Pillsbury’s Best pizza dough on a baking sheet, leaving the bakeable parchment paper on and so that the dough faces up. If desired, you can leave the pizza this way and move on to the next step. If you'd rather use your own parchment paper, follow these steps: Place a sheet of nonstick parchment over the top of the dough and smooth it out with your hands. Quickly flip the dough and then remove the original parchment paper. The dough should now be face up on the new sheet of parchment paper. See the above video for an example.
- Using a basting brush, cover the top of the pizza dough thoroughly with olive oil.
- Bake pizza for 7 minutes, then remove from oven.
- Cover pizza with crushed tomatoes and smooth out in an even later, leaving a rim around the edge for the pizza crust. Add minced garlic and use a spoon to mix in with the crushed tomatoes. Finish by arranging mozzarella pearls on top.
- Bake pizza for 13 to 18 minutes, or until crust is golden brown and done to your liking.
- Top pizza with fresh basil leaves, gently pressing them into the melted mozzarella cheese.
- Serve Margherita pizza immediately.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.