Easy Margherita Pizza

Ingredients

• 454 ghomemade pizza dough (½ a recipe of homemade pizza dough)
• 37.5 mlextra-virgin olive oil
• 120 mlmarinara sauce
• 4 clovesgarlic, minced
• 340 gfresh mozzarella, sliced 6 mm thick
• 3Roma tomatoes, sliced
• 6–7 large leavesfresh basil, sliced into ribbons
• to tastefresh Parmesan, shaved
• to tastefreshly ground black pepper

Instructions

1. 1

   Heat the stone

   Place a pizza stone in the oven and preheat it to 260°C, giving the stone time to heat thoroughly.

2. 2

   Shape the dough

   On a floured surface, roll the dough into a 36 cm round about 6 mm thick. Transfer it to a pizza peel lined with baking parchment and adjust the shape if needed.

3. 3

   Add the toppings

   Brush the dough gently with the olive oil. Spread the marinara evenly over it, leaving a 2.5 cm border, then scatter over the garlic. Arrange the mozzarella and tomato slices on top with a little space between them.

4. 4

   Bake the pizza

   Slide the parchment and pizza onto the heated stone. Bake for 8–10 minutes, until the crust is golden and the cheese has melted and bubbled.

5. 5

   Finish with basil

   Take the pizza out of the oven and shave fresh Parmesan over it. Add the basil and 1–2 grinds of black pepper.

6. 6

   Cut and serve

   Cut the pizza into wedges and serve straight away.

What is Margherita pizza?

Margherita is an Italian pizza known for its simple combination of tomato, mozzarella and basil. This version adds garlic, fresh tomato slices and shaved Parmesan for extra layers of savoury flavour.

The restrained toppings let the dough and cheese remain central. A thoroughly heated pizza stone helps the base bake quickly while the cheese melts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 12g protein, 29g carbs, 15g fat.

The dough supplies most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; mozzarella also provides protein. Pair a wedge or two with a generous side salad or vegetables to round out the plate.

The dough and base

Even thickness: Roll the dough to about 6 mm so the base cooks evenly from the centre to the edge. A lightly floured work surface makes it easier to shape and transfer.

Parchment: Set the shaped dough on parchment on the peel. This makes it easier to slide the pizza onto the hot stone.

Balancing the toppings

Sauce and oil: Brush the dough with olive oil before spreading the marinara, keeping a 2.5 cm border bare. Spread the sauce in a thin, even layer rather than letting it pool.

Cheese and tomatoes: Arrange the mozzarella and Roma tomato slices with gaps between them. This gives the toppings room to heat through without covering every part of the base.

Baking on a hot stone

Preheating: Give the stone time to heat along with the oven at 260°C. A hot surface is important for getting a well-baked base in the short cooking time.

Doneness: Begin checking after 8 minutes. The crust should be golden and the cheese melted and bubbly before you take the pizza out.

Finishing the pizza

Fresh toppings: Add the shaved Parmesan, basil and black pepper after baking, as directed. The basil stays bright and fragrant when it isn’t baked on the pizza.

Serving: Cut into wedges and bring it to the table straight away, while the cheese is still soft and the crust is crisp.

What to serve alongside

Fresh sides: A green salad or sliced vegetables offer a cool contrast to the hot pizza. Keep the dressing light if you want the tomato and basil flavours to stand out.

For a fuller meal: Serve the wedges with a vegetable soup or a simple side salad. The pizza is easy to share as a main or as part of a broader meal.

Recipe notes & tips

• Let the pizza stone heat fully before you start baking.
• Slice the mozzarella and tomatoes evenly so they cook at a similar pace.
• Leave the border clear of sauce to help the edge bake properly.
• Keep the toppings spaced rather than piling them in the centre.
• Add the basil and Parmesan after baking for a fresh finish.
• Have the peel and parchment ready before shaping the dough.

Variations

• Extra herbs: Add a little dried oregano over the marinara before arranging the cheese.
• Spicy finish: Add a pinch of chilli flakes with the black pepper.
• More vegetables: Add thinly sliced courgette, keeping the layer light.
• Garlic oil: Mix the minced garlic into the olive oil before brushing it over the dough.
• Cheese blend: Replace some of the mozzarella with another melting cheese.

Common mistakes to avoid

• Cold stone: The base may not bake as intended; preheat the stone with the oven.
• Too much sauce: A thick layer can make the centre wet; spread it thinly and evenly.
• Crowded toppings: Overlapping cheese and tomato can weigh down the crust; leave small gaps.
• Uneven dough: Thick and thin patches bake at different rates; roll the base to an even thickness.
• Overbaking: The cheese can dry out; check from 8 minutes and remove the pizza when the crust is golden.
• Baked basil: It can lose its fresh character; scatter it over the pizza after it comes out of the oven.

How to store

For best texture, eat the pizza straight away. Refrigerate leftover slices in a covered container for up to 3 days, then reheat in a hot oven until warmed through.

Frequently asked questions