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Pizza Margherita

Pizza Margherita

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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 1 servings


  • 10 oz (280g) of pizza dough
  • 4 tbsp (66 g) tomato purée (passata)
  • Extra virgin olive oil (a few drops)
  • Dried oregano (1 pinch)
  • Salt
  • 6 oz (175 g) fresh mozzarella cheese - preferably mozzarella di bufala (wtare buffalo mozzarella)
  • 10-12 fresh basil leaves


  • Preheat your oven to the highest heat possible.
  • Form a ball from the dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape.
  • Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
  • Shape your dough to form a large, thin disk and place it in a pizza pan.
  • Put your tomato purée (passata) on top of your pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
  • Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt.
  • Spread larger batches of mozzarella over your tomato purée.
  • Add a few leaves of fresh basil.
  • Transfer your pizza Margherita into the oven. Bake for 8-10 minutes, or until the edges are slightly browned.
  • To get the nice vivid green color (and of course to add more flavors), top your baked pizza with another few fresh basil leaves.