Homemade Margherita Pizza

Homemade Margherita Pizza is the pizza that my grandchildren always ask for. It’s simple to make with a lot of being prepared earlier. Making the pizzas and cooking only takes 20 minutes so ideal for those in a rush to fee hungry tummies. The topping only consists of passata, parmesan and mozzarella and a sprinkling of fresh basil leaves. This Italian beauty is rammed with the flavours of the melted parmesan and mozzarella, sweet tomatoes and the beautiful basil leaves.

Homemade Margherita Pizza

A Margherita pizza has to be one of the most popular pizzas around along with a pepperoni pizza. You can see why as this recipe is easy and the result is amazing.

4.86 from 198 votes

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Course: Main Dish, Snack

Cuisine: Italian

Keyword: Flour, Herbs, Vegetables, Yeast

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Dough Rising: 30 minutes minutes

Total Time: 1 hour hour

Servings: 2 Pizzas

Calories: 894kcal

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Ingredients

 

MetricImperial

Dough Ingredients

• 3 g instant yeast
• 300 g bread flour OO flour
• 1 tbsp olive oil
• 1 tsp salt

Tomato Sauce Ingredients

• 1 clove garlic peel/mince
• ½ bunch basil chop
• 100 ml tomato passata

Toppings

• 12 large cherry tomatoes halved
• 130 g mozzarella slice
• 25 g parmesan grated
• ¼ bunch basil leaves for garnish
• salt to taste
• black pepper to taste

Instructions

• In a large mixing bowl, add the flour, salt and instant yeast and stir to combine. Build a volcano shape with a crater on the top and add 200ml of warm water and the olive oil.
  3 g instant yeast, 300 g bread flour, 1 tsp salt, 1 tbsp olive oil
• Stir the ingredients together to combine and it will turn into a damp dough. Lightly flour a worksurface and transfer the dough onto it. Using the base of your hand, knead the dough for about 5 minutes until it tightens up a little and you can create a lovely smooth ball of dough.
• Return the dough to the mixing bowl and cover with a damp kitchen towel and put to one side for now. I like to leave the dough for about 30 minutes for the texture and volume to be perfect.
• Using another mixing bowl, add the garlic, passata and basil and stir well to combine. Taste and season with salt and pepper and put to one side until needed.
  1 clove garlic, ½ bunch basil, 100 ml tomato passata
• Transfer the dough to a lightly floured worksurface and knead for a further 3 minutes. If you didn’t let it rise, then there is no need to do this step.
• Preheat the oven to 240C/475F/Gas Mark 9 and add the empty baking trays.
• Divide the dough into two even sized balls and roll in a circular shape approximately 10 inches (25cm) across. The dough may look thin, but it will rise again in the oven.
• Remove the hot baking trays from the oven and place on heatproof matts/chopping boards. Lightly oil the baking trays and transfer the dough circles onto them.
• Quickly spoon sauce over the bases and using the back of a spoon make sure all parts have a coating. Sprinkle the parmesan, mozzarella and cherry tomatoes over the pizza base and add a pinch of salt/pepper and a little drizzle of olive oil.
  12 large cherry tomatoes, 130 g mozzarella, 25 g parmesan, salt, black pepper
• Place the pizzas into the oven for 8 – 10 minutes or until the base is cooked to your liking.
• Drizzle a little olive oil again if you want and scatter the basil leaves over the top.
  ¼ bunch basil
• Cut and serve immediately.

Nutrition

Calories: 894kcal | Carbohydrates: 121g | Protein: 39g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 60mg | Sodium: 1801mg | Potassium: 695mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1467IU | Vitamin C: 30mg | Calcium: 529mg | Iron: 4mg