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Classic Margherita Pizza

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1 onion, finely chopped
1 garlic clove, crushed
30ml/2 tbsp olive oil
400g/14oz can chopped tomatoes
15ml/1 tbsp tomato purée (paste)
Pinch of granulated sugar
15ml/1 tbsp chopped fresh basil
150g/5oz mozzarella cheese
4 ripe tomatoes
6-8 fresh basil leaves
30ml/2 tbsp grated Parmesan cheese
Salt and ground black pepper

For the pizza base

225g/8oz/2 cups strong white bread flour
5ml/1 tsp salt
2.5ml/½ tsp easy-blend (rapid-rise) dried yeast
15ml/1 tbsp olive oil
150ml/¼ pint/⅔ cup warm water


Serves: 2


1. Make the pizza base. Place the dry ingredients in a bowl. Add the oil and water. Mix to a soft dough and knead for 10 minutes. Cover and put in a warm place until doubled in bulk.

2. Preheat the oven to 220°C/425°F/Gas 7. Make the topping. Fry the onion and garlic for 5 minutes in half the oil. Stir in the tomatoes, purée and sugar. Cook for 5 minutes. Stir in the basil and seasoning.

3. Knead the dough lightly for 5 minutes, then roll out to a round and place on a baking sheet.

4. Use a spoon to spread the tomato topping evenly over the base. Cut the mozzarella cheese and fresh tomatoes into thick slices. Arrange them in a circle, alternating the cheese with the tomato slices.

5. Roughly tear the basil leaves, add to the pizza and sprinkle with the Parmesan cheese. Drizzle over the remaining oil and season well with black pepper. Bake for 15-20 minutes until crisp and golden. Serve immediately.

Energy 881Kcal/3698kj; Protein 34.5g; Carbohydrate 104.6g of which sugars 16.8g; Fat 39g of which saturates 16.2g; Cholesterol 59mg; Calcium 664mg; Fibre 7.7g; Sodium 559mg

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