Pinsa Margherita

Q: How can I store leftovers?

Fridge: Store the leftover Pinsa Margherita in an airtight container in the fridge for up to 2 days, and reheat in a 320°F (160°C) oven.Freezer: Freeze slices in an airtight container for up to a month, and reheat directly from frozen in a 320°F (160°C) oven.

Tomato Mozzarella Pinsa Recipe

Pinsa Margherita is a classic fave loaded with 🍅 🤍 🌱 tomato, mozzarella and basil - simple, fresh, and bursting with authentic Italian flavor!

When something this simple tastes this good, you know it’s a keeper. Pinsa Margherita is all about that ultra-easy, no-fuss topping - gooey, fresh and totally irresistible. The kind of feel-good food that disappears faster than you’d like to admit... 😋

PUBLISHED: 31 Mar '25

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Why We Love It!

Simple Done Right: No need to overthink it. The magic is in how a few good things come together just right: minimal, easy-to-find toppings - maximum flavor.
Effortlessly Impressive: Pinsa Margherita looks beautiful and rustic straight from the oven, but takes barely any prep!
Versatile Mood Food: Works as a cozy lunch, a light dinner, or sliced up as party food.
Crowd-Pleaser: Picky eaters? Foodies? Everyone loves a classic like this. Bonus: it’s a breeze to portion as you go - no fuss, no stress...

What Is Pinsa Margherita?

Pinsa Margherita uses the same topping as pizza Margherita but on a different and airier base. Check out our Pinsa recipe first if you’re new to this delicious rustic Roman-style crust!

And what exactly is the Margherita topping? The story goes that the Pizza Margherita was first created in 1889 by a local pizzaiolo or pizza maker in Napoli to honor a visit of the Italian Queen Margherita of Savoy. He made a pizza with the colors of the Italian flag: red tomatoes, white mozzarella, and green basil and she loved it – the Margherita was born: simple, patriotic, and instantly iconic! 🇮🇹 True or not, with a pizza this good, we’re happy to forgive a little historical fuzziness.

Traditionally, Pizza Margherita was made with a sauce of hand crushed, peeled tomatoes – nowadays it’s often made with passata as a base.

But we like to keep our Pinsa really simple and fresh with our ‘white’ Pinsa Margherita version.

White pinsa? A white pizza or pinsa skips the tomato sauce and lets the pure ingredients shine – just simple, honest flavors doing their thing.

So instead of the tomato sauce or the passata, we layer thin slices of fresh tomato, throw on some juicy cherry tomatoes for extra pop, and scatter pulled buffalo mozzarella over the top. Then it’s into the oven until the crust is golden, the cheese melts into all the right places, and the tomatoes start to caramelize just enough to bring out their sweetness.

Just finish it with fresh, crisp basil, a splash of olive oil and a sprinkle of sea salt!

We absolutley LOVE this Pinsa Margherita – just a little lighter, a little fresher… and (dare we say) even better... 🤌

Ingredients

Pinsa Margherita

left to right top to bottom – check our ‘Recipe’ card below for quantity info

Pinsa: Freshly made Pinsa is hard to beat if you’ve got the time – but honestly, a good store-bought one totally does the trick.
Cherry Tomatoes: Cherry tomatoes will pop the Pinsa with roasted sweetness.
Tomato: Thin slices of large tasty tomato form the juicy base.
Basil: Fresh basil goes on right at the end – so it stays bright, fragrant, and totally makes the whole thing sing!
Sea Salt
Olive Oil: Use extra virgin olive oil.
Mozarella: Let buffalo mozzarella melt into the sweet tomatoes.

How To Make Pinsa Margherita

6 steps

Pre-heat

Start by preheating your oven to 430°F (220°C)

Slice & Halve

Then slice the tomato into thin rounds and halve the cherry tomatoes.

Top

Take your pinsa base and layer on a few slices of fresh tomato. Tuck the halved cherry tomatoes in between, the cut side upwards, then scatter pieces of pulled buffalo mozzarella over the top. Drizzle with olive oil.

Bake

Pop the pinsa into the preheated oven and bake for about 4 minutes, until the cheese has melted beautifully and just starts to turn golden.

Finish

Take the pinsa out of the oven and top it with fresh basil leaves. Finish with a drizzle of olive oil and a pinch of sea salt.

Slice & Serve

Cut it up, Pinsa Margherita is at its best when it’s warm, with the crust still crisp and the cheese melty... Enjoy!

Serving Tips & Pairings

Pesto: Give your baked Pinsa Margherita a little extra love with a drizzle of our Pesto di Basilico.
Slice into squares, triangles or strips: Perfect for sharing – makes it feel like an aperitivo moment!
Add a finishing touch: A final crack of black pepper or a few chili flakes can elevate the flavors without overpowering them.
Arugula: Serve with a side of lightly dressed arugula (rocket).
Drinks:
- Our homemade Italian Limonata is here to sparkle! 🍋 ✨
- Pair it with a crisp white wine like Verdicchio or Pinot Grigio – or go bubbly with Prosecco for something light and festive.

Substitutions & Variations

Extra Pinsa Topping Recipes:

Using our Pinsa recipe? You can top it before baking – the ingredients will melt right into the dough for that perfectly rustic, all-in-one bite. Finish with fresh basil leaves…
Zucchini Ricotta Pinsa: Dot the base with spoonfuls of creamy ricotta, swirl a few ribbons of zucchini over the top, and finish with plenty of lemon zest, freshly cracked black pepper, and a generous drizzle of olive oil and bake for about 4min!
Asparagus & Spinach Pinsa: Lay slices of Brie or Camembert on the base, add little heaps of sautéed spinach, and layer over some ribbons of asparagus. Bake for about 4min. Finish with sweet peas, torn Parma ham, and a drizzle of olive oil.
Goat Cheese & Roasted Bell Pepper Pinsa: Place slices or chunks of goat cheese on the base, then layer on strips of roasted bell pepper. Bake for about 4min, then finish with a spoonful of Pesto, fresh arugula, and a drizzle of olive oil.

FAQs

Sure, you can pre-top the pinsa bases a few hours in advance if you’re expecting a crowd, and bake them off when needed.

Fridge: Store the leftover Pinsa Margherita in an airtight container in the fridge for up to 2 days, and reheat in a 320°F (160°C) oven.
Freezer: Freeze slices in an airtight container for up to a month, and reheat directly from frozen in a 320°F (160°C) oven.