Who doesn’t like pizza? We all do.  Because it’s probably the healthiest fast food there is.  Today’ recipe mirrors that with the quickest, most delicious recipe that you can make at home in a jiff.  Historically, it’s the oldest pizza dish there is. So, you’ll be making not only a delicious dish, but one filled with history. Pizza Margherita  traces its origin to the late 18th century. It was popular in Naples by the 1830’s. It was the typical Neopolitan pizza made with tomatoes, mozzarella, fresh basil and olive oil. It’s still the most popular pizza style in the region.

And you can make it at home with no effort at all. I like convenience, so the trick is to use ready made pizza crust like the ones made by the Boboli brand. Which can be found in most stores these days. They carry thin crust, original pizza crust, and 100% whole wheat, which is the one I prefer. But, if you have the time, and desire, you can prepare your own pizza crust.

This is the recipe that I saw prepared in countless bistros in Napoli. I tweaked it a bit in that I added garlic for more oomph. You can skip the garlic if desired. It ain’t fancy. There’s no pepperoni, anchovies, chicken, pineapple rings as in so-called Hawaiian pizza, or any of that stuff.  Most important of all, it’s home-made. So, forget Domino’s, Pizza Hut,  Little Caesar’s, et all.  This is the original. The genuine product as served in Naples.  It won’t disappoint.



1 Boboli pizza crust (I prefer whole wheat)
¾ cup marinara sauce, home made or store bought
1 clove garlic, peeled and finely minced
1 tablespoon olive oil
½ cup (or more) thinly sliced mozzarella cheese
1 package basil leaves, rinsed and pat dry with paper towels


1. Preheat the oven to 450 degrees F.
2. Place the crust on a pizza stone, tiles, or large sheet of aluminum foil. Pour the sauce over the crust. Using the back of the spoon, spread it evenly over the surface, stopping about ½-inch from the edges.
3. Sprinkle the garlic over the sauce; and drizzle the olive oil over the pie.
4. Spread the mozzarella slices over the sauce; and scatter the basil leaves on top. Place in the middle rack of the oven and bake for 8-10 minutes (or until the cheese is bubbling).
Yield: 3-4 servings.