Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(222 ratings)

Prep: 25 mins Cook: 10 mins


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

  • Pizzas uncooked
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat15g
  • saturates7g
  • carbs59g
  • sugars2g
  • fibre3g
  • protein19g
  • salt1.87g
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For the base

  • 300g strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the tomato sauce

  • 100ml passata
  • handful fresh basil or 1 tsp dried



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 garlic clove, crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful cherry tomatoes, halved

To finish

  • handful basil leaves (optional)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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.

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Comments (257)

bekadelemaria's picture

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

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

ruby_may98's picture

Quick and easy after school meal. Everyone loves it. Fault proof recipe. <3

njeory's picture

Great dough, easiest and best- really good

lizcosford's picture

Excellent first time for making pizza. 13 year old son has made this twice now - good results both times.

supermama's picture

Best pizza i've ever had, the kids had a ball choosing their own toppings and watching them cook in the oven!!

supermama's picture

Best pizza i've ever had, the kids had a ball choosing their own toppings and watching them cook in the oven!!

amy_prima26's picture

Probably a bit pointless adding a comment to the long list but just had to say how impressed I was with this recipe. I've never made any kind of bread before but wanted to make pizzas with my young son. I was surprised how easy this was and with great results. My son enjoyed it too (making and eating).
Although, if you put eggs on as I did, it takes longer to cook.
Now thinking of investing in a pizza stone.

adamaria's picture

Yummy recipe....

derbyshire_wales's picture

Made this with my 3 & 6 year olds, absolutly delicious!!! easy, fast & tastier than shop bought or takeaway versions. Will definatly be makeing this again.

nikkinoodle40's picture

Very successful easy recipe. Son (10) is a very fussy eater one of his staples is a margarita pizza, the beauty of this recipe is at least I know what is going into it, especially as we eat pizza once a week. Son gave it 4 stars, a rare occurence for him. Also made a florentine version and will do mascarpone, pesto & pepper variation. Have found ready made pizza's to be particularly unadventurous for vegetarians. This will be a recipe I come back to time and time again, daughter (8) loved kneading the dough!

tamjam's picture

5 stars for the base - I used brown flour rather than white - very good. Tip for the tomato base - carton or tin of chopped toms plus some sauce flour to thicken it, a touch of sugar to sweeten, a dash of balsamic vinegar, a sprinkle of dried herbs (eg basil). I didn't read the recipe properly and didn't buy any passata so we came up with this instead...!

fairycakekathy's picture

Have made this numerous times with various toppings and has always delighted guests - novice and seasoned chefs alike! Highly recommended

scotcat's picture

Totally brilliant!

garethleavy's picture

my other half swears by this pizza base recipe, it make an incredible lovely base and with the simple pizza sauce it makes it oustanding...

1003790's picture

This is such an easy way to make pizza and garlic bread, it comes out delicious!

lor1982's picture

This recipe is amazing, it's like something you'd get from a really expensive Italian restauarant. Will make again. Also when you consider a takeaway pizza is about £15 this is soooooo much cheaper and tastier!

kerryturner333's picture

I will never buy a frozen pizza again, amazing recipe, my son loves them!

satumarjatta's picture

Lovely recipe but I just cannot get the bases crisp up. I have a pizza stone. does it make a difference if I have a sheet of parchment paper between the base and stone? I find this is the way to move the uncooked pizzas from countertop to stone. Could the base be pre-cooked for 5mins before adding toppings to help with the base-crisping?


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