Quick Margherita pizza

Ingredients

• 600 gpizza dough
• 300 gmozzarella
• 240 gpeeled tomatoes
• 30 ml (2 tbsp)oil
• to tastebasil

Instructions

1. 1

   Divide the dough

   Divide the pizza dough into six equal portions and shape them into balls.

2. 2

   Add the toppings

   Shape each ball into a circle. Top with chopped tomatoes, then add the mozzarella, drained of excess liquid and cut into thin, long slices.

3. 3

   Finish with oil

   Drizzle the pizzas with oil and garnish with basil.

4. 4

   Bake the pizzas

   Bake in an electric oven at its maximum temperature, 240°C, for about 12–13 minutes. Serve piping hot.

What is Margherita pizza?

Margherita is a simple Italian pizza made with tomato, mozzarella and basil. This version keeps the topping list short and uses ready-made pizza dough for a quicker preparation.

The method portions the dough into six individual pizzas. Draining the mozzarella and keeping the toppings simple helps avoid excess moisture on the bases.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 20g protein, 55g carbs, 17g fat.

Most of the carbohydrates come from the pizza dough, while mozzarella contributes much of the protein and fat. The oil adds further fat, and the tomatoes provide a smaller share of the carbohydrates. Pair a portion with salad or vegetables to add variety to the plate.

The dough and toppings

Pizza dough: divide it evenly so the six portions bake at a similar rate. Shape each portion into a round before adding the toppings.

Tomatoes: chop the peeled tomatoes as directed, then spread them over the dough. A fairly even layer makes for consistent coverage.

Mozzarella: remove excess liquid and slice the cheese thinly and lengthwise, as the recipe specifies.

Why a very hot oven matters

The recipe calls for an electric oven set to its maximum temperature, specified as 240°C. A hot oven helps the dough bake in the short cooking time and melt the mozzarella.

Follow the stated temperature and check the pizzas as they approach 12 minutes, since ovens can vary.

Look for these doneness cues

Timing: bake for about 12–13 minutes at 240°C. The recipe does not specify a baking tray or rack position, so use the arrangement that works for your oven.

Finish: the recipe’s cue is to serve the pizzas hot after baking. Check that the dough is cooked through and the mozzarella has melted.

Serve while hot

Basil: add it as the finishing garnish before baking, following the method. For a fresh aroma, you can reserve some to add after baking, though that changes the specified method.

Pairing: serve the pizzas with a crisp green salad or simply cooked vegetables for a contrasting side.

Make the portions manageable

Six portions: dividing the dough into six equal balls gives each person an individual pizza. Shape and top them in turn so the assembly stays organised.

Oven space: if all six do not fit at once, bake them in batches while keeping the remaining shaped dough covered.

Recipe notes & tips

• Drain the mozzarella well before slicing so it adds less liquid to the pizzas.
• Divide the dough carefully into six equal portions for more even baking.
• Shape all the dough rounds before you start topping them.
• Spread the chopped tomatoes evenly across each base.
• Keep an eye on the pizzas from the 12-minute mark, as oven performance can vary.
• Serve straight from the oven while the mozzarella is hot.

Variations

• Fresh basil: add a few leaves after baking for a brighter herbal finish.
• Garlic: rub a cut clove over the shaped dough before adding the toppings.
• Oregano: sprinkle a little dried oregano over the tomatoes for an extra savoury note.
• Cherry tomatoes: use chopped cherry tomatoes in place of the peeled tomatoes.
• Wholemeal dough: use wholemeal pizza dough for a nuttier base.

Common mistakes to avoid

• Wet mozzarella: excess liquid can make the topping watery, so drain the cheese before slicing.
• Uneven portions: differently sized dough balls may bake at different rates; divide the dough into six equal pieces.
• Thick cheese slices: they may not melt evenly in the short bake; slice the mozzarella thinly.
• Crowded pizzas: toppings piled too thickly can weigh down the bases; spread them in an even layer.
• Leaving them in too long: the dough can dry out; check around 12 minutes and serve once baked.

How to store

Refrigerate leftover pizza in a sealed container for up to 3 days. Reheat in an oven until hot; the base may soften slightly during storage.

Frequently asked questions