Margherita Pizza with Fresh Herbs

What a fun Saturday afternoon we had in the classroom! We had a group of ladies AND a few men for our Herb Cooking Class. The group was a mixture of herb garden newbies and experienced gardeners. I think they learned a lot from each other as they shared stories at their tables.



This recipe was a hit with the group. It is a classic pizza with plenty of fresh herbs to awaken your senses! I love basil and this pizza had me craving all kinds of summer flavors. This classic Italian pizza was named after Queen Margherita of Savoy in the late 1800’s. It is said to have been created to resemble the Italian flag. History aside, made well, this pizza is simply delicious.

To make your Margherita pizza taste queen-worthy, you must start with top-notch tomatoes. Pomi brand tomatoes have incredible flavor and a remarkably simple label. The package contains tomatoes and nothing else! Once you have your high quality tomatoes, simply follow the recipe to success.

Eat well this SPRING (finally it is starting to feel like it really is here!),


P.S. If you need to satisfy your tomato growing fix, come on out to our

Garden Center

at our

Belleville farm

. We have over 15 types of tomato plants and more arriving daily.



3 tablespoon extra-virgin olive oil, divided

1/2 medium onion, minced

1 sprig parsley, chopped

1 large clove garlic, minced

1 teaspoon fresh oregano

1-1/2 cups Crushed Tomatoes (we strongly recommend Pomi or San Marzono)

1/3 cup packed fresh basil leaves, torn

3 ounces fresh mozzarella (in liquid), thinly sliced

2 to 3 tablespoons extra-virgin olive oil Freshly ground black pepper and salt Eckert’s frozen thin-crust pizza crust

In a 10-inch skillet, heat 1 tablespoon oil over medium high. Sauté onion and parsley until golden (about 8 minutes), then stir in garlic and oregano for a few seconds. Add tomatoes and bring to a boil, stirring, 5 minutes or until thick.

Spread sauce over crust, sprinkle with basil, mozzarella, and drizzle with 2 tablespoons of oil. Finish with generous black pepper and a little salt. Bake at 400 degrees for 10-14 minutes.


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