Pizza Margherita

Ingredients

• 4individual pizza dough balls, at room temperature
• 1 large canplum tomatoes (the original recipe prefers Pomi crushed tomatoes)
• 45 ml (3 tablespoons)minced garlic
• 60 ml (¼ cup)fresh chopped basil
• 60 ml (¼ cup)olive oil
• to tastesalt and pepper
• a dashred pepper flakes
• 710 ml (3 cups)diced mozzarella cheese
• 4 largefresh basil leaves

Instructions

1. 1

   Cook the garlic

   Heat half of the oil in a saucepan and cook the garlic until it is sizzling.

2. 2

   Season the tomatoes

   Add the tomatoes and season with salt, pepper and red pepper flakes.

3. 3

   Add the basil

   Stir in the chopped basil until it is well mixed through the sauce.

4. 4

   Simmer the sauce

   Cook over low to medium heat for 10–15 minutes, then set aside to cool.

5. 5

   Heat the oven

   Set the oven to its highest setting, usually 260°C (500°F).

6. 6

   Flatten the dough

   On a lightly floured worktop or breadboard, press each dough ball into a flat disc.

7. 7

   Stretch each base

   Carefully use your fingers and knuckles to press each piece of dough into a 30 cm (12-inch) circle.

8. 8

   Prepare the peel

   Place each dough circle on a baking peel lightly coated with cornmeal.

9. 9

   Spread the sauce

   Spoon a large scoop of sauce onto each pizza and spread it evenly, leaving a 2.5 cm (1-inch) border.

10. 10

    Keep sauce light

    Use only enough sauce to coat the base thinly; you should still be able to see the dough through it.

11. 11

    Add the toppings

    Scatter mozzarella over each pizza and place one basil leaf in the centre.

12. 12

    Bake until bubbling

    Bake each pizza for about 10 minutes, until browned and bubbly. Turn it halfway through if needed for even baking.

What is pizza Margherita?

Pizza Margherita is a simple tomato-and-mozzarella pizza associated with Naples, Italy. This version follows that familiar combination on individual thin bases, finished with fresh basil.

A short stovetop cook gives the tomato sauce time to take on the garlic and basil flavours. Using a modest layer of sauce helps the crust bake rather than turn soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 27g protein, 77g carbs, 31g fat.

The dough supplies most of the carbohydrates, while mozzarella and olive oil contribute much of the fat; mozzarella also provides most of the protein. Tomato sauce adds some carbohydrates, and its salt and any seasoning contribute to sodium. Pair a pizza with a generous salad or vegetables for a more balanced plate.

Build flavour into the sauce

Garlic first: warm it in half the oil until sizzling, but keep an eye on it so it does not scorch.

Tomatoes next: season them with salt, pepper and red pepper flakes, then add the chopped basil. A 10–15 minute simmer brings the sauce together before it goes on the dough.

Stretch a thin base

Room-temperature dough is easier to press and stretch than dough straight from the fridge. Start by flattening each ball, then work it outward with your fingers and knuckles towards a 30 cm circle.

Keep the edges intact as you stretch so the rim can rise in the oven. The recipe uses a lightly floured surface for shaping and cornmeal on the peel to help the base move.

Keep the topping balanced

Sauce layer: spread it thinly and leave a 2.5 cm border. The dough should remain faintly visible beneath the tomatoes.

Mozzarella: distribute it across the sauce without piling it too heavily in one spot. One whole basil leaf in the centre completes each pizza.

Watch the bake

The oven should be at its highest setting, usually 260°C, before the pizzas go in. The recipe gives about 10 minutes per pizza, with a turn halfway through if the oven browns unevenly.

Look for a browned base and bubbling cheese as the doneness cues. Keep an eye on the first pizza, since ovens can vary at their maximum setting.

Serve it simply

Serve the pizzas hot, while the cheese is still bubbling and the crust is crisp. A green salad or simply dressed vegetables make a fresh side alongside the rich cheese and oil.

Because the pizzas are individual, they are easy to serve straight from the oven. Cut each one into slices at the table.

Recipe notes & tips

• Bring the dough to room temperature before shaping so it presses out more easily.
• Let the sauce cool before spreading it over the dough.
• Use a thin layer of sauce so the centre of the crust is less likely to become wet.
• Have the toppings ready before stretching the dough, especially when baking at the oven’s highest setting.
• Turn the pizza halfway through baking if one side is browning faster than the other.

Variations

• More heat: increase the red pepper flakes to make the sauce spicier.
• Extra basil: scatter a little additional chopped fresh basil over the pizza after baking.
• Cheese blend: replace some of the mozzarella with another melting cheese.
• Garlic finish: brush the crust edge with a little of the remaining olive oil before baking.
• More vegetables: add a small amount of thinly sliced vegetables over the sauce before the cheese.

Common mistakes to avoid

• Burning the garlic: cook it only until sizzling, then add the tomatoes.
• Over-saucing: spread a thin layer and leave the 2.5 cm border clear.
• Thick centre: stretch the dough evenly into a 30 cm circle before topping.
• Sticking to the peel: coat the peel lightly with cornmeal and check that the dough can move before adding toppings.
• Uneven browning: turn the pizza halfway through if needed.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in a hot oven or a frying pan until the base is crisp and the cheese is hot; the crust may soften if reheated in a microwave.

Frequently asked questions