Margherita pizza

Ingredients

• 125 g (1 cup)self-raising flour
• 245 g (1 cup)fat-free Greek yoghurt
• 60 ml (¼ cup)tomato sauce
• 2 slicesfresh mozzarella or buffalo mozzarella, dried with kitchen paper and cut into 2.5 cm cubes
• 10 leavesbasil, whole or finely shredded

Instructions

1. 1

   Heat the oven

   Preheat the oven to its highest setting. Position a pizza stone, cast-iron pan, upside-down baking tray or pizza pan on the middle shelf and let it heat for at least 30 minutes. The source oven reaches 290°C.

2. 2

   Prepare the dough

   While the oven heats, prepare the yeast-free pizza dough and get the toppings ready to assemble the pizza.

3. 3

   Set up the base

   Once the crust is ready, place it on a baking tray or large plate that you can use to slide the pizza onto the hot surface in the oven.

4. 4

   Add the toppings

   Spread a thin layer of tomato sauce over the crust, leaving a 2.5 cm border all around. Arrange the cheese evenly over the sauce, followed by the basil.

5. 5

   Bake the pizza

   Carefully slide the pizza onto the heated stone, pan or tray. Bake for about 10 minutes, until the edges are golden and the cheese is melted, bubbling and caramelised. At 260°C, bake for about 15 minutes.

6. 6

   Finish and serve

   Use oven gloves to remove the pizza, then transfer it to a board. Drizzle with extra-virgin olive oil if you like, scatter over any remaining fresh basil and serve hot. If you have another crust, top and bake a second pizza.

What is Margherita pizza?

Margherita is an Italian pizza topped simply with tomato, mozzarella and basil. This version keeps those classic flavours and uses a quick dough made with self-raising flour and Greek yoghurt.

A very hot oven and preheated baking surface help the base cook quickly, while the restrained toppings let the cheese and basil stand out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 7g protein, 13g carbs, 2g fat.

The flour supplies most of the carbohydrates, while the mozzarella and Greek yoghurt contribute protein; the cheese also provides much of the fat. Pair a slice with salad or vegetables for a more balanced plate.

A quick yoghurt dough

Flour and yoghurt: the method calls for preparing a yeast-free pizza dough from these ingredients. Work with the dough as directed in your usual preparation, then have the toppings ready before assembling.

Toppings: dry the mozzarella well and cut it into 2.5 cm cubes. This helps limit excess moisture on the pizza as it bakes.

Preheating matters

Hot surface: allow the stone, cast-iron pan or baking tray to heat in the oven for at least 30 minutes. The recipe specifies the middle shelf and the oven's highest setting.

Safe transfer: assemble the pizza on a tray or large plate that can act as a launcher. Slide it gently onto the hot surface, taking care around the oven and its heated cookware.

Look for these doneness cues

Crust: the edges should be golden before you take the pizza out. The recipe gives about 10 minutes at the highest setting, or about 15 minutes at 260°C.

Cheese: it should be melted and bubbling, with a few caramelised spots. Use those visual cues as well as the suggested time, since ovens can vary.

Keep the toppings balanced

Tomato sauce: spread it in a thin layer and leave a 2.5 cm border. Too much sauce can make the centre wetter and heavier.

Mozzarella and basil: distribute the cheese evenly, then add the basil as instructed. If you prefer the freshest basil flavour, save some to scatter over the pizza after baking.

Serving ideas

Serve the pizza straight from the oven while the cheese is soft and the crust is warm. A crisp green salad or lightly dressed vegetables make a simple accompaniment.

For a larger meal, add a bowl of soup or roasted vegetables. Keep the sides gently seasoned so they do not overwhelm the tomato, mozzarella and basil.

Recipe notes & tips

• Pat the mozzarella dry before cutting it into cubes.
• Heat the baking surface for at least 30 minutes as the recipe directs.
• Leave a 2.5 cm border clear of sauce for a defined crust.
• Have the toppings ready before you begin assembling the pizza.
• Use oven gloves when handling the hot stone, pan or tray.

Variations

• Extra basil: scatter more fresh basil over the pizza after baking.
• Peppery finish: add freshly ground black pepper just before serving.
• More tomato: add a little extra sauce, keeping the layer thin to avoid a wet centre.
• Cheese choice: use fresh mozzarella or buffalo mozzarella as listed.
• Olive oil finish: drizzle extra-virgin olive oil over the hot pizza before serving.

Common mistakes to avoid

• Wet mozzarella: excess moisture can soften the base; dry the cheese with kitchen paper first.
• Cold baking surface: the base may cook less evenly; preheat the stone, pan or tray for at least 30 minutes.
• Too much sauce: a thick layer can make the centre soggy; spread it thinly and leave the border clear.
• Crowded toppings: uneven piles can cook inconsistently; distribute the cheese and basil evenly.
• Rushing the transfer: the hot surface is difficult to handle; use a suitable tray or plate and slide the pizza carefully.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in a hot oven or pan until warmed through and the crust is crisp again.

Frequently asked questions