Garlic Bread Rustic Margherita Pizza

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Fresh mozzarella, Roma tomatoes, olive oil, garlic bread... What's not to love?

Traditional Margherita Pizza uses fresh tomatoes instead of a pizzeria-type of sauce which allows the taste of the tomatoes, garlic and olive oil to shine. For a quick dinner, I love to use prepared garlic bread and quickly roast garden-fresh Roma tomatoes which form a simple, rustic, authentic Italian sauce.

Prepare both halves of the garlic bread as pizza or prepare one as a pizza and keep the other side as garlic bread. Amounts given are for 1/2 pizza and 1/2 garlic bread.


★★★★★ 1 vote

Two as a dinner, Four as an appetizer
15 Min
40 Min



  • ·
    1-16 oz. frozen garlic bread, thawed. can use your own recipe, but i like the stronger garlic taste for this recipe
  • ·
    1-8 oz. ball of fresh mozzarella, sliced. this is enough for one side of the bread.
  • ·
    fresh basil or fresh spinach ribbons, handful
  • ·
    parsley flakes

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    3 large roma tomatoes (4 or 5 small), cut into chunks
  • ·
    olive oil, salt and pepper
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    1/4-1/2 tsp. additional freshly cracked pepper, or to taste
  • ·
    1/2 tsp. italian seasoning, or to taste
  • ·
    1/8 tsp. each garlic powder, sugar and salt, or to taste

  • ·
    red pepper flakes, banana pepper rings

How to Make Garlic Bread Rustic Margherita Pizza


  1. Note: Amounts of cheese, tomatoes and seasoning are for making one half of the garlic bread into pizza and leaving one half as garlic bread. Use as a light meal or as an appetizer.
  2. Preheat oven to 425 degrees.
  3. Place tomato chunks onto foil lined baking sheet. Season with salt and pepper and drizzle with olive oil. Roast at 425 degrees for 25-30 minutes or until edges begin to brown.
  4. Remove tomatoes from oven and cool slightly. Transfer to a bowl. Add salt, pepper, sugar, garlic powder and Italian seasoning. Break up with a fork and mix to from a rustic marinara sauce leaving a little chunky.
  5. Assemble. Spoon sauce onto half of garlic bread. Then, add slices of fresh mozzarella, allowing sauce to pop through between cheese slices. Top both sides with parsley flakes. Add optional red pepper flakes and/or banana pepper rings, if using.
  6. Bake for 15-20 minutes at 425 degrees or until hot and bubbly. Remove from oven and top with fresh basil or spinach ribbons.

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