Name: Homemade Margherita Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 3 g instant yeast; 300 g bread flour (OO flour); 1 tbsp olive oil; 1 tsp salt; 1 clove garlic (peel/mince); ½ bunch basil (chop); 100 ml tomato passata; 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)

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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

Cook Time: 20

Dough Rising: 30

Total Time: 1

Servings: Pizzas

Calories: 894kcal

Ingredients

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.

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