Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(348 ratings)

Prep: 25 mins Cook: 10 mins

Easy

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

  • uncooked pizzas
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat15g
  • saturates7g
  • carbs59g
  • sugars2g
  • fibre3g
  • protein19g
  • salt1.87g
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Ingredients

    For the base

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

      Yeast

      yee-st

      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

      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
      Basil

      Basil

      ba-zil

      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

      Parmesan

      parm-ee-zan

      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)
      Basil

      Basil

      ba-zil

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

    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.

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    Comments, questions and tips

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    douggieb1
    27th Mar, 2008
    5.05
    Excellent Recipe, used it in my GCSE Food and Nutrition project and it was excellent, it got me an amazing grade
    jeanius
    10th Feb, 2008
    5.05
    My 12 year old grandson made these pizzas this morning (we have a cooking lesson every Sunday morning). The result was wonderful. We hadn't any basil so we used mixed herbs and the result was equally good. Our shapes were a bit rustic but the results great. Just as quick as putting a ready made pizza in the oven. Will do this again and experiment with different toppings. Thanks good food.
    bluesnicket
    4th Feb, 2008
    5.05
    My 11 year old son made this and he did a really good job of it. He added mozzarella, few slices pepperoni, drizzled it with pesto and let me have some basil leaves on my piece. He overdid the olive oil and it did get messy on the baking sheet but that's what the sheet's for! If you decide to add whole basil leaves to the pizza, tuck them under something to stop them burning too much. He said he will definitely being doing it again.
    glasgow
    18th Jan, 2008
    5.05
    This was great!! so easy to do and tasted much better than any plastic-wrapped shop bought pizza.
    nuffinbuttrouble
    4th Jan, 2008
    5.05
    Fab recipe! i followed the recipe for the margherita which was great (though needed an extra few minutes to brown nicely). Then I made the second base into garlic bread by mixing half a pack of butter with 2 crushed garlic cloves, 2 tbsps grated parmesan and a handful of chopped parsley, dotted the mixture on top of the base and cooked along with the pizza.
    mexicanalife
    20th Dec, 2007
    Healthy Recipes
    grapefruitmoons
    8th Dec, 2007
    5.05
    well, i've just polished off this delicious home-made pizza, and I thought the recipe was fantastically easy, and the finished product tasted delicious .... (and i'm no whizz in the kitchen!) ... much superior to the take-away, shop-bought varieties ... and you know exactly what's going into this one ...
    veronikak
    8th Nov, 2007
    Great recipe that is easy to follow! Was well received. Good recipe to make with kids to increase their interest in cooking.

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