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Magnificent Margarita Pizza.

Pizza with Fresh Mozzarella, Homemade Grape Tomato Sauce & Dill.


Pizza is the best, isn’t it? This is my take on a margarita pizza that I made for a dinner part recently and it was super delish. This pizza is definitely still a “cheat meal” but it’s totally worth it. The grape tomato sauce adds a burst of tangy flavor that goes perfectly with the fresh dill and smooth mozzarella. I can’t wait to make (and eat) this again!

Serves ~8.



  • 8 oz fresh mozzarella, sliced
  • 1 large handful fresh dill, chopped
  • fresh pizza dough (I purchased pre-made dough but you could also make your own of course)
  • 3 tbsp olive oil
  • dash of sea salt


  • 3 cups grape tomatoes
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • dash of sea salt
  • dash of cayenne pepper

Begin by making the sauce. Heat the olive oil on medium heat and add in the chopped garlic and whole grape tomatoes. Cook on medium/low heat for about 30 minutes with the lid on, stirring often, until the tomatoes start to cook down and get softer. After they’re cooked, remove from the stove and put them in the food processor and blend for 20 seconds or so. Place the sauce back into the pot and season with salt and cayenne pepper.

Put some flour on a cutting board or the surface of your counter to help avoid the dough sticking and roll out the dough. My pizza was more of an oval, but you can shape the dough however you desire. Once rolled out, put the pizza dough onto a non-stick baking sheet. Rub about 3 tbsp of olive oil over the top of the dough so it’s coated evenly and season with a dash of sea salt. Before putting on the toppings, put the crust in a 375 degree oven for about 10 minutes until the dough is partially cooked. Remove from the oven and allow the dough to cool slightly. Top with a generous layer of the grape tomato sauce, the fresh mozzarella and a sprinkle of fresh dill. Put the pizza back into the oven for another 15 minutes or so, or until the mozzarella is bubbly and lightly browned.




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