Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(198 ratings)

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Cooking time

Prep: 25 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 2 pizzas, serves 4

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo

Nutrition and extra info

Additional info

  • Pizzas uncooked
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
431
protein
19g
carbs
59g
fat
15g
saturates
7g
fibre
3g
sugar
2g
salt
1.87g

Ingredients

For the base

  • 300g strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

  • 100ml passata
  • handful fresh basil or 1 tsp dried
  • 1 garlic clove, crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved parmesan
  • handful cherry tomatoes, halved

To finish

  • handful basil leaves (optional)

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Method

  1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Recipe from Good Food magazine, September 2007

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Comments

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diana_001's picture

Made this twice over the weekend. It's so quick and easy to make and was delicious. I did not roll the dough, used the more traditional method. Made Hawaiian and these were a big hit with the kids.

vickydreya's picture
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Made this with ham and pineapple. Mozzarella and basil. And a garlic bread. Perfect!!so simple can't believe I have been buying pizza!

claire3110's picture

This sounds great and all your comments have persuaded me to try it. Bought all the ingrediaents this morning and going to keep the kids occupided during half term making it. Will let you know how it goes!

twin4664's picture

very nice,i whizzed a tin of tomatoes,garlic,fresh basil,salt,pepper,balsamic vinegar and olive oil for the sauce.

lolster's picture
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Sukhrajsingh, you just mix passatta, crushed garlic and basil and that's it, you don't need to heat it! I was amazed it was so yummy with no cooking.

lolster's picture
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Really easy, quick and delicious, even my superfussy kids liked it! Brilliant recipe!

sukhraj's picture

do u need to make the sauce in a saucepan and heat it up or in a bowl? im confused.....

penny6's picture

I'd like to know if the dough can be frozen too. As ia had to give away to other half to my mum.

lmm750's picture
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Lovely dough recipe, we made a garlic bread and a pizza using pesto and tomato purée as the sauce, was scrummy! Would definitely use this recipe again, it's so quick you can make it in the time it takes to heat the oven. Forget shop bought pizzas, this is the way forward.

harrietlouise25's picture

Sorry if this is an obvious question but is it possible to freeze the dough in a ball before adding the topping? Thinking of making the topping for the second pizza fresh to save freezer space and broke frozen pizza.

stellawilde's picture
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I followed this recipe to the letter, but the base was soggy and would not bake, except for the bottom, it seemed cooked but just under the topping it was very doughy, i think I probably needed to bake the base first for a few mins, but too late once topping on, very dissappointing... Wasted my time and money.

mercuryzelda's picture
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This is AMAZING! Topped with some thin slices of salami instead of cherry tomatoes & basil--incredibly delicious. Also I used 175 mL water instead of 200 mL and this kept my dough from getting too wet.

jimiskewl's picture
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Oooops, that should read a 12" or so tin! I actually just measured it and it's 14" (DOH!)

jimiskewl's picture
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Bellissimo! Didn't have any passata in the cupboards so I whizzed together a tin of chop tomatoes, 2 garlic cloves, 2 tbsp tomato puree, 1 tbsp of dried basil to make the sauce - some seasoning to taste and a pinch of sugar. I've now got 300ml left, which would lend itself to a nice ragu sauce on another day. I found my dough slightly wet so had to add a little more flour. Would recommend using a pizza tin (22" or so with holes in) as this really helps crisp up the base and I didn't have to mess around pre heating baking tins. If you don't like the rustic shape the dough can also be pushed to the edges for a perfect round base. Looking forwards to trying this out with the children as I'm sure they will love helping make it.

friedalana's picture
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Delicious & super easy! Doubled sauce quantity.

mrjoffid's picture
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In agreement with other comments, this is an excellent recipe to do with children. There are oohs and ahhs as the bread dough rises, and the finished product can be decorated with favourite toppings. We divided the dough into four individual portions, and this avoided arguments about who wanted what. Definitely we'll make this again, and I expect it'll soon become a common event for Sunday suppers.

emma-jane-finnegan's picture
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Incredibly easy and absolutley delicious! As good as any italian. The first time I made this I let the dough rise for an hour and the second time I didn't, made no difference whatsoever!

bekadelemaria's picture
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Have made this several times, adding different toppings; spring onion, pepper,hot dog sausages, chicken tikka, ham. Simple to make delicious to eat. THANKS

stephaniepebrocq's picture
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Very easy and very good! I used wholemeal bread flour to make it even more healthy!

ruby_may98's picture
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Quick and easy after school meal. Everyone loves it. Fault proof recipe. <3

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