Peruvian-Style Pizza Margherita


Peruvian-Style Pizza Margherita

Andean Delight: Peruvian-Inspired Pizza Margherita

In the vibrant culinary landscape of Peruvian cuisine, we bring you a unique twist on the classic Italian Pizza Margherita. Infused with the flavors of Peru, this Peruvian-Style Pizza Margherita combines the simplicity of fresh ingredients with the boldness of Peruvian spices. Get ready to embark on a culinary journey that fuses two beloved cuisines into one delicious dish.

Jan Dec

20 minutes

12-15 minutes

32-35 minutes

4 servings


Vegetarian, Gluten-free (with gluten-free pizza dough)

Wheat (if using regular pizza dough), Dairy (queso fresco)

Vegan, Dairy-free


While the original Italian Pizza Margherita features traditional Italian ingredients, our Peruvian adaptation incorporates Peruvian spices and flavors to add a distinctive twist. We enhance the pizza with aji amarillo, a Peruvian yellow chili pepper, which adds a subtle heat and vibrant color. Additionally, we substitute traditional mozzarella cheese with queso fresco, a fresh Peruvian cheese, to create a unique flavor profile. We alse have the original recipe for Pizza Margherita, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat: 12g (6g saturated)
  • Carbohydrates: 40g (4g sugars)
  • Protein: 12g
  • Fiber: 2g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 220°C (425°F).
  2. 2.
    Roll out the pizza dough on a floured surface to your desired thickness.
  3. 3.
    Transfer the rolled-out dough to a baking sheet or pizza stone.
  4. 4.
    In a small bowl, mix the tomato sauce, aji amarillo paste, olive oil, dried oregano, and a pinch of salt.
  5. 5.
    Spread the sauce evenly over the pizza dough, leaving a small border around the edges.
  6. 6.
    Sprinkle the crumbled queso fresco over the sauce.
  7. 7.
    Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and slightly browned.
  8. 8.
    Remove the pizza from the oven and let it cool for a few minutes.
  9. 9.
    Garnish with fresh basil leaves.
  10. 10.
    Slice and serve hot.

Treat your ingredients with care...

  • Queso fresco — Crumble the queso fresco just before using to ensure its freshness and optimal texture.
  • Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for a bolder flavor or reduce it for a milder taste.

Tips & Tricks

  • For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out dough on it.
  • Experiment with different Peruvian cheeses, such as queso blanco or queso de bola, for a variation in flavors.
  • Add sliced Peruvian aji peppers or rocoto peppers for an extra kick of heat.
  • Serve the pizza with a side of Peruvian salsa criolla, a refreshing onion and tomato salad.
  • If you prefer a thinner crust, roll out the dough to a thinner thickness before baking.

Serving advice

Serve the Peruvian-Style Pizza Margherita hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delightful appetizer for sharing with friends and family.

Presentation advice

Garnish the pizza with fresh basil leaves to add a pop of color and freshness. The vibrant red tomato sauce, golden crust, and crumbled queso fresco create an eye-catching visual appeal.