Perfect Homemade Margherita Pizza Recipe

Looking for a quick and delicious vegetarian lunch option? This one-pan lunch recipe is perfect for busy weekdays, bringing vibrant flavors and nutrition to your table in just one dish. Check out therecipes for more easy meal ideas that keep lunchtime exciting! OnePanLunch VegetarianRecipes HealthyEating MealPrep QuickRecipes LunchIdeas EasyCooking

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Ingredients

For the Dough:

2 cups all-purpose flour (plus extra for dusting)

1 teaspoon instant dry yeast

1 teaspoon sugar

1 teaspoon salt

¾ cup warm water (about 110°F)

1 tablespoon olive oil

For the Topping:

1 cup canned San Marzano tomatoes (or any good quality whole tomatoes)

1 clove garlic, minced

1 teaspoon olive oil

Salt and freshly ground black pepper to taste

8 ounces fresh mozzarella cheese, sliced

Fresh basil leaves

A drizzle of extra virgin olive oil

Instructions

Prepare the Dough: In a mixing bowl, combine the flour, yeast, sugar, and salt. Pour in the warm water and olive oil, and mix until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours, or until doubled in size.

Make the Sauce: In a saucepan over medium heat, add the minced garlic and olive oil. Sauté until fragrant (about 30 seconds). Crush the canned tomatoes with your hands or a fork, then add them to the pan. Season with salt and black pepper. Simmer on low heat for 15-20 minutes to thicken slightly.

Preheat the Oven: Preheat your oven to its highest setting (usually between 475°F to 500°F) and place a pizza stone or baking sheet inside to heat up for about 30 minutes.

Shape the Pizza: Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into two equal parts for two pizzas. Roll each portion out into a thin round shape, about 10-12 inches in diameter, with a slightly thicker edge for the crust.

Add the Toppings: Carefully transfer the rolled-out dough to a sheet of parchment paper (this makes it easier to transfer to the oven). Spread a thin layer of the prepared tomato sauce over the base, leaving the edges clear for the crust. Arrange mozzarella slices evenly on top, and add a few fresh basil leaves.

Bake the Pizza: Using a pizza peel or the back of a baking sheet, transfer the pizza (with the parchment paper) onto the preheated stone or baking sheet. Bake for 8-10 minutes or until the crust is golden and the cheese is bubbling.

Finish and Serve: Once baked, remove the pizza from the oven and add a few more fresh basil leaves and a drizzle of extra virgin olive oil on top. Let it cool for a couple of minutes, slice, and enjoy your perfect homemade Margherita pizza!

Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 2 pizzas