This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!
This was great - even if I just used the mozzarella and parmesan cheeses. Don't make the same mistake I did, though, only brush the oil on the crust - I added the leftover on top later and it was too oily after baking. If you have leftover oil, just throw it out...
Read MoreGood, but not great. Between the salt in my crust, salt in the olive oil, and in all of the cheese's, it was a little overwhelming. Like all the cheese combos, but won't follow this recipe next time I want a margherita pizza.
Read MoreThis was great - even if I just used the mozzarella and parmesan cheeses. Don't make the same mistake I did, though, only brush the oil on the crust - I added the leftover on top later and it was too oily after baking. If you have leftover oil, just throw it out...
Fabulous! This was just delicious. My pantry isn't very fancy so I didn't use fontina/feta and roma tomatoes, I used cheddar/mozzarella/parmesan and reg big red tomatoes. Turned out just like I hoped it would. Reminds me of the Margherita pizza at Wolfgang Puck's. Used with Jay's Signature Pizza Crust recipe from this site and made one huge yummy 16" instead of two. Thanks for this delicious recipe!
Loved it! I marinated my tomatoes for at least an hour, wanted to make sure they had a great garlicky taste. Added pepper on top of them, too. Used Mozz, Italian five cheese blend, some grated parm and the feta. I think my oil blend had great flavor since I let is sit for a while, brushed in all over a bobali crust. Smelled great, tasted even better. This hands down will continue to be a pizza I make... Thanks for passing it along!!
I love this pizza! The first time I ever made it I followed the recipe exactly, now I tweak it to my liking & even make mini-ones. Generally I saute some garlic and fresh spinach in olive oil then I brush that over my crust, add fresh basil (if I have it or dried if I don't), then I add the tomatoes (I have used cherry in a pinch), shredded chicken (if I am craving it), then sprinkle it with feta & mozzarella!! Sooooo good! Everyone loves it and it is really easy to prepare...
This pizza is delicious. I've made it several times. I don't use fontina cheese however. I like to use store bought PESTO and olive oil as the base (very flavorful). I also recommend trying jarred sundried tomatoes (in olive oil & spices) instead of roma. And after baking for 10 minutes, I broil on high for a few minutes to make it bubbley. Tastes like the expensive brick oven pizza place, but at home!
This was amazing! We couldn't stop eating it! I added marinated cooked chicken and used a boboli pizza crust. I also added a little zesty italian seasoning and an extra tablespoon of garlic ( we love garlic) to the tomato mixture. Cooked on a pizza stone with fresh mozerella...yummy! We will eat this as often as my waistline will allow!
I thought this pizza was fantastic - about as close to a "perfect" pizza as you can get. (Definately the best I've ever made.) I used a Boboli crust, and regular salt instead of sea salt because I didn't have any on hand. The cheese combination is absolutely delicious. Thanks so much for sharing your recipe; I'm positive I'll make this one again.
Good, but not great. Between the salt in my crust, salt in the olive oil, and in all of the cheese's, it was a little overwhelming. Like all the cheese combos, but won't follow this recipe next time I want a margherita pizza.
Yummy! This is so good. I use Boboli thin crust and added pepperoni to one pizza to please my family. I didn't want to spend the money on the different cheeses so I found a shredded mix of Italian cheeses at the store, then I did add the feta. This pizza is really good warmed up as a leftover also!!
Wonderful recipe! I marinated the tomatoes for about an hour. We didn't use fontina or feta - personal preference. I like a straight forward pizza and wanted the tomato/basil to really come through and it did. We used pizza dough for the first time vs. pre-made shells and we can't wait to try it again.
Added some balsamic vinegar and a dash of red pepper flakes to the marinade and this was fantastic!
This recipe has spoiled me. I've tried to eat restaurant made marghertia pizzas after making this recipe. They just do not compare. Delicious!!!
This was soooo good! I followed the recipe exactly, well, mostly. First change: I used my homemade whole wheat crust recipe instead of Boboli. Second change: Cooked on the grill on foil pizza pans instead of in the oven. Poked holes in one pan to see if it would crisp up better--really, not much difference. Great crispy crust, but the top didn't brown. The cheese was melted though, and that was good enough for us. Third and final change: On one of the pizzas I added onions, mushrooms and zucchini that I sliced and nuked for a couple of minutes. Oh, another change: I left out the salt. It was not necessary. Thank you for the recipe!
Super delicious!!! We didnt have pre baked crust so we baked up a pillsbury crust ahead of time. Only baked for 8 min. Also didnt have fontina cheese. Otherwise followed directions to a T!! I will be making this again and again!!! Both my husband and i absolutely loved it! Thank you!!!
This was my first attempt at making pizza at home, and this recipe was just fabulous! I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing. Even my boyfriend, who is really picky about pizza, said this one is a keeper!
This was my first attempt at making pizza at home, and this recipe was just fabulous! I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing. Even my boyfriend, who is really picky about pizza, said this one is a keeper!
If I could rate this a ten, I would. I am kicking myself that it has taken me six months after saving this recipe to actually try it. It is amazing. I make A LOT of homemade pizza and this takes the cake. I followed the recipe to a T. Never again will I order this at my favorite restuarant, Kona, because this recipe is sooo much better!!! I cannot thank you enough. If you are like me, and make your own crusts, and do not prebake them, heat oven to 450 and bake for 15 minutes. Truly insane!!!
I freaking love this pizza! I've made it many different times and many different ways depending on which ingredients I have on hand: dried basil if no fresh, skipping some of the other cheeses if I only have mozzarella, adding sliced jalapenos, etc. My biggest tip for this is to put the tomatoes UNDER the cheese rather than on top; this way the cheese can get all golden brown and crispy rather than staying soggy under the tomatoes. At the end of the cook time, I like to broil it for 2 minutes to really get the cheese bubbly :)
I didn't have feta or fontina (sadly! I LOVE fontina cheese!), but I did use fresh mozzarella. At the last minute, I brushed a little prepared pesto on the crust before proceeding with the rest of the recipe. Nice, fresh-tasting pizza!
This was excellent! I liked the combination of cheeses. Don't even think about not using the feta. It doesn't melt & it adds great flavor. Be careful not to use too much garlic in the marinade!!
Very, very good and easy! Marinating the tomatoes gives an extra depth of flavor, and the oil is really flavorful. Plus, such simple ingredients! I shredded my own cheeses and added provolone just becuase I had some on hand. Also, I used Jay's Signature Pizza Crust recipe from this site.
absolutely awesome! i didnt cut up all 8 tomatoes..about 6 was enough to where i had some on top of the tomatoes..i've never had fontina before but its really good..love love love all the other cheese..but i love cheese lol...this was truly one of the BEST pizzas i've ever had...i would chose this over a sauced pizza if its home made! i think next i'll try making a dough from this site and add it with this!...
This was amazing! My whole family who usually want meat on their pizza inhaled this! It will definitely be a "do again"
OMG!! This was soooo good!! Really nice change of pace from pizza-sauce pizza. I made a crust using a recipe from this site and it was sooo yummy!
Wow. Delicious way of making a pizza margherita, even though I started with canned tomatoes and used cheddar instead of mozzarella! It was the best pizza the co-op had ever had, and I'm definitely making it again!
So good! I didn't have fontina or feta cheese, just used mozzarella and parmesan. I also added some roasted red peppers. It was delicious and so easy!
Love this Pizza it is Sooo Good! I tweaked it a little. I used a package of pizza dough and added rosemary, garlic and sea salt to the dough. My family including my 2 year old who is so finicky these days loved it. Make two because one won't be enough.
I prebaked the dough for about 5 minutes to help prevent it from getting soggy. I used pesto sauce on the dough, then added the tomatoes and garlic, then caramelized onions, then the cheeses. I've used different cheeses, depending on what I have. Great pizza!
I couldn't get Fontina & Feta at the local store, so I just used Mozarella, Parmesan & Cheddar. Turned out fantastic. Used Jay's Signature Pizza Crust recipe from allrecipes.com too. Great stuff. The 1st time I ever made pizza (from scratch too) & it was great! :-)
Amazing flavor, I had some really good tomatoes from the garden center so used regular instead of plum, and I piled them on top of all the cheeses. I loved the Feta cheese adding such a nice richness to the other cheese. I didn't have Fontana but it was wonderful with the three. I made my own pizza crust and baked it directly on the grill. Will do this one again and again.
UNBELIEVABLE! My husband and I think this could be the best pizza we've ever had. I made my own dough and skipped the fontina because we didn't have any (added extra mozzarella instead). Made one of the pizzas up the first night and saved the remaining ingredients for the next day. I was worried about leaving the tomatoes in the marinade, but they came out extra flavorful. I was also VERY generous coating the dough with the marinade the second time around and it came out delicious. Will definitely make again.
delicious!!!! i did one following the recipe and the other with pesto and olives....can't decide which one is better....lol
Wow was this good!! I am not a red-sauce person, so I love Margherita pizzas because they not only are incredibly fresh tasting, but they also don't have the red sauce. The only things I changed were using homemade crust, fresh garlic (3 cloves, would do 2 next time) and I subbed fresh mozzarella slices for the shredded and shredded Italian for the Fontina. And unfortunately I forgot this recipe was for TWO pizzas and I was only making one, so I had double the cheese on it, which was delicious, but not necessary. Oops. I also didn't pre-bake the crust, which was fine, but it does take longer to bake...I think it was 20-30 minutes. SO good. Definitely a recipe I'll be filing away.
This is by far my new favorite pizza. It is so fresh and simple, yet with lots of flavor. Initially i thought that 4 tomatoes per pizza was too much, but you really need it because there is no sauce. I used Jay sign pizza crust and this makes a great meal!
This pizza is the best homemade pizza ever! I am not good about rating recipes but I had to with this one. This is one the best recipes I have tried on this site. It is fresh & light tasting despite the 4 cheeses. This is one we will try over and over again!
More proof that simple is better! Even modified it was excellent. I didn't have fresh basil so sprinkled some dry on. Didn't have Fontina or Feta either, and just used mozzarella, Parmesan and some Montery Jack. Topped with fresh spinach. Super fresh tasting and very fragrant. Tomatoes from the garden probably help, great recipe to use those extra tomatoes in the summer! Don't be afraid to modify this one with what you have on hand. Now I just need a great crispy crust recipe!
Oh my! Wonderful and SO easy to make. This is my 1st ever homemade pizza and I am very pleased with this recipe. Followed directions & ingredients exactly, only I used fresh garlic. My husband loved this pizza! Thanks!!! :) :)
This was just ok for us. I think the tomatoes just aren't really our taste. Look pretty though!
Maybe this just isn't for my taste buds but I wasn't crazy about it. I ate it but didn't go back for seconds.
This pizza made a delicious dinner! I made a few changes by using pesto for the sauce. Also added some balsamic vinegar which gave it a nice sweet kick. Shredded chicken made this a little more hearty. A super easy, super delicious dinner!
Delicious! Made exactly as stated. Expensive...unless you have most of the ingredients on hand. Can't wait until summer to use fresh tomatoes and basil! Baked for 12-13 minutes on a Boboli thin crust. Next time when I slice the tomatoes I will drain them on a paper towel for 5 minutes before adding marinade.
Excellent! Followed the recipe exact, but added black olives & cooked it on the charcoal grill. Yum!
oh my gosh! This is the best pizza I have ever eaten. I recently got back from Italy and this beats any pizza I ever ate while visiting. I marinade the tomatoes in the garlic/olive oil mixture for maybe a half an hour. I also place the tomatoes on first to act as the base since their is no sauce. Another thing I used instead of the pre baked pizza crust is I found a french loaf roll in the dough section of the grocery store (i think pilsbury makes them). Using the french loaf dough made the pizza crust crispy and flakey. Really a great recipe
This was excellent!! The recipe is perfect! I used tomato and basil flavored Feta cheese and it added just a tiny bit more flavor to this delicious pizza! I made garlic bread as a side to go with this pizza and before baking I dipped the bread in the leftover tomato marinate, the bread turned out fantastic! Definitely a meal I will continue to make, my whole family loved it!
This is the perfect blend of cheeses! Don't think I've had feta on pizza yet but it gave it a nice saltiness! Delicious!
Y U M. We did make a few changes - used pesto, not olive oil and didn't marinate the tomato. Added cracked pepper to the pesto, a little less basil since there was already basil in the pesto, heirloom tomato (I find roma's have very little flavor) and fresh mozz cheese, not shredded. The biggest change? We used naan for the crust and it was FABULOUS!!!!
Followed the directions exactly (except for marinating the tomatoes a little longer than 15 minutes). Absolutely delicious pizza, much better than most restaurants or takeout. Will definitely make again.
I have made this twice now and its very easy to make and delicious, I only use 2-3 roma tomatoes, any more was too much for me but with fresh basil, feta and mozzarella its very flavorful!
Just realized I forgot to rate this recipe! I used half the recipe for only one pizza and used 1 T. olive oil instead of 2 since the leftover gets thrown away! As many other reviewers, I didn't have any Fontina cheese but I did have the feta since we Love feta cheese. This pizza is perfect for summertime! Especially if you have a small garden that includes Roma tomatoes and fresh basil ;o) Also, I added two handfuls of fresh, wilted spinach. Can't hurt to add a few more nutrients to this flavorful pizza!
SO GOOD!!! I had to change recipe (to save money). I used an 8oz package or 'Italian Shred' instead of just the mozz. I omitted the Fontina cheese. Used only about 5 Roma tomatoes and that was too many (had plenty left over). With the following changes it was amazing, so I am sure it would have been even better the right way!
I made this for our Saturday nite dinner- It was excellent. Followed the recipe to a wonderful and delicious pizza for my family!
Made with Boboli whole wheat crust, which left it a little cardboard-ish but otherwise great.
This pizza is simple and is excellent. I added pepperoni to one of the pizzas and it was really good.
Great recipe. Followed recipe exactly and was yummy. Only change I would make next time...maybe put the fresh basil leaves under some of the cheese? Mine got dark...still tasted good just wasn't as pretty as shown.
This is our go-to for homemade pizza. I love the mix of flavors - it is so simple yet delicious. I didn't change a thing!
I had been craving a good Margherita for a while and when I came across this recipe, I HAD to make it. So glad I did! It really hit the spot! Yum!
I made this last night and my husband loved it! It's such a great spin on pizza without all the tomatoe sauce!!!
My husband and I both love this pizza. I've ever used fontina because I haven't had it when I've wanted to make this, but it's still fantastic. Defiitely marinate the tomatoes, it makes it so yummy.
to be honest with you, this is out of this world, i made my own crust, and turned out super super, my husband loved it, he got out of his chair and came and kissed my hand :)))
Wow! Yum. Made this with tomatoes out of our garden and wheat crust from this website.
This was to die for! I made my own crust otherwise I folowed the recipe word for word. Can't wait to make again.
This was incredible. Used a Boboli crust and tomatoes from my garden. Also used a five-cheese blend that included mozarella and some other white cheeses (but not fontina and feta. This is a keeper!
I've made this twice in a little over a week, and loved it both times. Once I used my own dough, and once a pre-made crust. It was somewhat better with my own dough--no surprise there. I didn't use fontina. This is easy to make, and such a fresh, juicy, cheesy, delicious pizza! I think it's going to become a staple in our house.
Awesome! My home smelled like a pizzaria! This dish can be dangerous because I have a feeling that I will be eating this all the time now.
A knockout. I used all the cheeses and followed the recipe nearly exactly (added just a bit more fontina and mozzarella to my family's tastes) Delicious taste and the flavors mix very well. The only complaint I have is that when using pre-made pizza crust it tends to stick to whatever surface you prepare it onto, especially after you brush the tomato marinade onto it. I almost had a catastrophe when I tried to transfer it from the counter to the baking sheet! Just keep that in mind and prep the pizza on a baking sheet/stone.
Very good! I hesitate to give 5 stars since I did alter it a bit depending on the ingredients I had on hand. However, I did follow the basics and it turned out great.
WOW!!!! This was the most amazing pizza I've ever made. Didn't have Fontina, so I used Provolone instead. Amazing!!
Made this for the first time tonight. Flavor I thought was great and prep was easy. Would recommend however less tomatoes or picking smaller romas. Additionally, I think it is important to drain the tomatoes well as my crust seemed a bit on the soggy side. Will make this again though!
Good stuff! Everyone liked it! But I added more Feta cheese because I like that cheese most :) Thanks!
made the crust from scratch, didnt use fontina, and didnt have fresh basil but made it anyways and LOVED it. Will make this again for sure
Delicious! I made it as posted except I used a fresh pizza crust instead of pre-baked.
This is my favorite summer pizza, I used fresh tomatoes and basil from my garden and also fresh mozzarella cheese. I made the crust with Jay's Signature pizza crust recipe from this site.
YES! This is now my all time favorite pizza!!! First time I made it exactly to recipe and from then on I have made this using the fresh pizza dough from the bakery of our supermarket...and...5 stars each time! Thanks, Michelle, for submitting this winner.
Gee, thanks Smiley1081 for the history lesson. This is a website to share recipes and ideas, not be critical of someone's naming of a recipe. I thought this was very good and hopefully I won't get thrown in Italian jail for drinking something other than beer with it.
I made small modifications; no fontina cheese and used spinach instead of basil....I enjoyed it, thanks for sharing.
This pizza was one of the most delicious pizzas I have ever tasted, even better than any restaurant! It was so easy to make. I used fresh basil leaves and tomatoes from my garden, and it was to die for. As in other reviews, I only used enough of the oil to coat the crusts, and drained the excess oil from the tomatoes before putting them on the pizza. I made a slight change by using an italian cheese blend (8oz) as the base, then added tomatoes, then sprinkled with feta and parm. I plan on making this over and over again! Thank you!
Fantastic recipe. Used a make-your-own 99 cent crust that cooks at 475 degrees for 10 minutes. Baked for 5 minutes before adding toppings. Didn't have Fontina so used mixed Italian cheese plus the Parmesa and the feta - the feta is a must. Cooked for 10 minutes more. Think adding artichoke hearts would be good addition.
Loved this! Not quite my husbands thing, BUT, perfect for vegetable pizza lovers. It was very easy to make and had a lot of flavor...next time will use my wheat crust...but otherwise NOTHING to change!
I find Margherita pizzas to be kind of blah, but not this one! It’s a perfect blend of flavors and the Feta cheese gives it an amazing flavor boost.
This pizza rocks! I used King Arthur Flour's Garlic Grilling Bread and it's wonderful with this recipe.
Oh so good! I made this with Jay's signature pizza crust as well. You have to use the four cheeses listed; fontina is a must! The pizza was actually better as leftovers the next day.
I absolutely loved this recipe and my kids did too. Following the advice of another review I used Jays signature pizza crust. I do recommend cooking the crust for five minutes before adding toppings and I also cooked my pizza a little longer, about 15 minutes instead of ten. My grocery store didn't have Fontina so I just substitued it. Can't wait to make this with fresh summer tomatoes! YUMMY!
Flat tasting no exitement in this dish.Made it strictly by the recepie.Let me tell you this pizza does not come even close to the Italian version.
Taste Just like the Pizza from California Pizza Kitchen! It's all in the cheese and bread you use! I used Fresh Mozz and Brick Oven Flatbread
I used this recipe as a simple base: I chopped Roma tomotoes and mixed with olive oil, salt, minced garlic, and pepper. Then chopped up one ball of fresh buffalo mozzarella per pizza crust (we used thin). Spread everything evenly over the crust and sprinkled with fresh basil leaves, then baked. SO GOOD!
