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Dorothy Thomas

Margarita Pizza Recipe

A classic Margarita Pizza with a crispy crust, tangy tomato sauce, fresh mozzarella, and fragrant basil. Simple, delicious, and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 2 4
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 250g 2 cups All-purpose flour (or 00 flour)
  • 5g 1 tsp Instant yeast
  • 5g 1 tsp Sugar
  • 4g ¾ tsp Salt
  • 180m ¾ cup Warm water
  • 15ml 1 tbsp Olive oil
For the Toppings:
  • 120ml ½ cup Tomato sauce (passata or crushed tomatoes)
  • 1 clove Garlic (minced)
  • 5ml 1 tsp Olive oil
  • 2g ½ tsp Salt
  • 1g ½ tsp Dried oregano
  • 200g 7 oz Fresh mozzarella (sliced or torn)
  • 10-12 Fresh basil leaves
  • 15ml 1 tbsp Olive oil (for drizzling)
  • To taste Red chili flakes (optional)

Equipment

  • Pizza stone or baking sheet
  • Rolling pin (optional)
  • Mixing bowl
  • oven

Method
 

  1. In a mixing bowl, combine flour, yeast, sugar, and salt.
  2. Add warm water and olive oil, then mix until a dough forms.
  3. Knead for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour (or overnight in the fridge for better flavor).
  4. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  5. Mix tomato sauce, minced garlic, olive oil, salt, and oregano in a bowl.
  6. Divide dough into two balls. Roll out each into a 10-inch (25cm) circle on a floured surface.
  7. Spread tomato sauce evenly over the dough.
  8. Arrange mozzarella slices on top.
  9. Transfer pizza to the preheated stone/sheet. Bake for 10-12 minutes until crust is golden and cheese melts.
  10. Top with fresh basil leaves, drizzle with olive oil, and sprinkle chili flakes (if using).
  11. Slice and serve hot!

Notes

✔ For a crispier crust, pre-bake the dough for 3 minutes before adding toppings.
✔ Fresh mozzarella works best—avoid pre-shredded cheese for authenticity.
✔ Add a pinch of sugar to the sauce if tomatoes are too acidic.