Margherita Pizza
Classic Neapolitan-style pizza with tomato, mozzarella, and basil.
- 35 min
- Medium
- 2 servings
- Italian
- Vegetarian
- Cooks
- 0
- Photos
- 0
Ingredients
- mozzarella, tornfresh, drained150g
- basil, leaves picked½ bunch
- olive oilfor finishing1 tbsp
- salt (optional)flaky if you have it1 pinch
- flourfor dusting the peel20g
- black pepper (optional)finish at the table1 pinch
Made with Pizza Dough, Marinara Sauce
Method
- 1
Preheat oven (with stone if you have one) to its hottest setting.
250°C+ is ideal.
- 2
Stretch dough by hand into a 30cm round.
Avoid the rolling pin — it kills the crust.
- 3
Spread a thin layer of marinara, leaving a 1cm border.
- 4
Tear mozzarella over the sauce; drizzle with olive oil.
Less is more — pools of cheese make it soggy.
- 5
Bake until crust is blistered and cheese melts.
Rotate halfway for even colour.
- 6
Top with fresh basil leaves and a final drizzle of olive oil.
Basil goes on after baking, not before.
Per serving
- 325
- kcal
- 14g
- protein
- 15g
- carbs
- 22g
- fat