Margherita Pizza

Preparation:  30 min. Cooking: 15 min. Total: 45 min.
Recipe photo
  • 1/2 Cup flour
  • 1 Cup warm water
  • 1 package quick-action yeast
  • 3/4 tsp salt
  • 1/2 tsp granulated sugar
  • 2 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt and pepper
  • 2 vine ripened tomatoes , sliced thin
  • 1 1/2 Cup mozzarella cheese, diced
  • 3/4 Cup fresh basil leaves
Gather all of your ingredients and cooking utensils. For this recipe you will need a rectangular baking sheet, large bowl for mixing, and measuring cup and spoons. Preheat your oven to 375 ℉.

Prepare the yeast by pouring it into a cup of very warm water. Stir with a metal spoon until all the tiny balls have dissolved and the water is a muddy brown color. In a large bowl, add 2 cup of the flour, sugar and salt. Make a well in the middle of the dry mixture. Pour in the prepared yeast and the olive oil. Then start combining! Start with a spoon if you like, but eventually you will have to get your hands dirty and knead the dough.

Take the second/smaller portion of flour and add it a little at a time if your dough is too sticky. You want it to easily peel away from your hands. Shape the dough into a ball, brush with olive oil and cover with plastic wrap. Set aside for 5-10 minutes to rest.

In the meantime, prepare your tomatoes by slicing them very thin. Chop your fresh mozzarella into small cubes and set aside.

On a greased and lightly floured rectangular cookie pan, stretch out your dough. To make this process easier, lightly coat your hands with a little bit of flour. Work from the center out, gently kneading and pressing the dough out. Don't stretch the dough or it will rip!

When the pizza dough has been stretched out, pour about 1 tbsp of olive oil on it and rub it on. You can use the back of a spoon, but I like to use my fingers! Make sure to coat the entire pizza, including the crust.

Here's the most important step! Season your pizza dough!

Sprinkle on the garlic powder and oregano. Then use a salt and pepper shaker across the entire surface of the dough. This will give your pizza an extra kick and make it taste delicious!

When your Margarita pizza dough is seasoned, add your sliced tomatoes. Rip the basil with your hands and sprinkle it on top. (If basil touches anything metal it will start to turn brown, just a heads up!)

Sprinkle on the cubed cheese and you're ready to go into your preheated oven!

Bake your pizza for 15-18 minutes, at 375 ℉. Check on it after about 12 minutes to make sure it is cooking and not burning! You'll know it's done when the crust starts to turn a golden brown and the cheese looks like it's got a little bit of crisp to it.

Your pizza should slide right off your baking pan. Let it rest atop a wooden cutting board for about 5 minutes to let the cheese set up just a little bit.
320 Cal
17 g
29 g
14 g
2.2 g
2.8 g
33 mg
710 mg


Fiber     2.2 g
Fat     17 g
Sugar     2.8 g
Carbs     29 g
Protein     14 g
Calories     320 Cal


Fat, Poly     1.3 g
Fat, Mono     7.9 g
Fat, Sat     6.6 g
Fat, Trans     0 g
Fat, Percent     47 %


Vitamin, K     30 mcg     25 %
Vitamin, A     1000 IU     35 %
Vitamin, B12     1 mcg     40 %
Niacin     3 mg     19 %
Riboflavin     0.4 mg     30 %
Vitamin, C     8.8 mg     9.8 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     7.9 %
Vitamin, E     1.5 mg     10 %
Panto, Acid     0.5 mg     9.2 %
Choline     15 mg     2.8 %
Thiamin     0.3 mg     27 %


Calcium     240 mcg     24 %
Phosphorus     220 mg     32 %
Magnesium     28 mg     6.7 %
Copper     0.1 mcg     13 %
Fluoride     44 mcg     1100 %
Zinc     1.7 mg     16 %
Cholesterol     33 mg     0.6 %
Sodium     710 mg     48 %
Selenium     18 mcg     33 %
Manganese     0.4 mg     5.3 %
Potassium     270 mg     5.7 %
Iron     2.4 mg     30 %