What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 roberta’s margherita pizza recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Roberta’s Margherita Pizza Recipe
Pizza Margherita
15 min
Pizza dough, tomato sauce, fresh mozzarella, olive oil, basil leaves
NYT Cooking – The New York Times
Pizza Margherita (NY Times – Roberta’s in Brooklyn)
30 min
Fresh mozzarella cheese, olive oil, basil, sea salt, all purpose flour
BigOven
RECIPE: Roberta’s Margherita Pizza and Cookbook Giveaway | Edible Brooklyn
Pizza dough, san marzano, fresh mozzarella, olive oil, sea salt
Whisk
Roberta’s Pizza Dough Recipe – (3.3/5)
3 hr 40 min
Olive oil, active dry yeast, sea salt, all purpose flour
Keyingredient
Easy At-Home Pizza Dough (from the Guys at Roberta’s) Recipe
5 hr 15 min
Bread flour, yeast
Serious Eats
Margherita Pizza Recipe
28 min
Frozen pizza dough, pizza sauce, rosemary, tomato paste, mozzarella cheese
The Foreign Fork
Margherita Pizza
45 min
Whole wheat pizza, san marzano tomatoes, fresh mozzarella balls, red pepper flakes, fresh basil
Cookie and Kate
NYT Cooking Roberta’s Pizza Dough How to Make Great Pizza Dough The New York Times Company
Olive oil, active dry yeast, sea salt, all purpose flour
Recipe Cloud App
Sweet and Spicy Tomato Basil Pepperoni Pizza
25 min
Pizza dough, basil pesto, san marzano tomatoes, fontina cheese, honey
Half Baked Harvest
Cacio e Pepe Pizza
Cornmeal, olive oil, pecorino romano cheese, active dry yeast, all purpose flour
Food & Wine Magazine
Sweet-Hot Pepperoni Pizza with Broccoli Rabe
20 min
Broccoli rabe, pizza dough, aged gouda cheese, fresh mozzarella cheese, easy marinara sauce
Thursday Night Pizza
arugula and prosciutto pizza
14 min
Pizza dough, prosciutto, semolina flour, lemon, olive oil
The Practical Kitchen