4 slices of a round Margherita Pizza/ Tomato Mozzarella Pizza with bright red tomato and fresh green basil leaves on a brown cutting board, with a green and white checked napkin to the side
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Homemade Margherita Pizza/ Thin Crust Tomato Basil Mozzarella Pizza

An easy homemade pizza topped with Tomato, Mozzarella and fresh Basil leaves, with dough for the base and tomato basil sauce made from scratch.The dough and the sauce may be frozen for a couple of weeks, so that it takes only minutes to put the pizza together whenever required.
Prep Time10 mins
Cook Time20 mins
Pre Heat30 mins
Total Time1 hr
Course: Main Dish, PIzza
Cuisine: continental, Italian, Mediterranean
Keyword: Margherita Pizza, Pizza, Tomato Basil Mozzarella Pizza
Servings: 1 10" Pizza
Calories: 634kcal
Author: Sujata Shukla

Equipment

Ingredients

  • 1 portion Basic Pizza Dough Click the link for recipe
  • 2 tablespoons Tomato Basil Sauce Click the link for recipe
  • 3 tablespoons grated Mozzarella Cheese
  • 12 slices Tomato Thin round slices
  • 4 Fresh Mozzarella/ Bocconcini Balls shredded
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon black peppercorns Freshly Ground
  • 1 pinch salt or to taste
  • 6 basil leaves Dry basil if fresh is not available
  • ½ teaspoon oregano Optional - for seasoning

Instructions

Preparation for Margherita Pizza/ Tomato Mozzarella Pizza

  • Preheat the oven to 220 ° C /428 ° F.
    If using a Pizza stone, place the same in the oven before pre-heating the oven so that it reaches the required temperature while you prepare the toppings for the pizza. Pre Heat for 30 minutes for best results.
    If not using a Pizza stone, just pre heat the oven to 220 ° C.
  • Slice tomatoes to thin round slices, using firm ripe tomatoes. Sprinkle ½ tablespoon of olive oil, salt to taste and ground pepper on the tomatoes and keep aside.
    Grate mozzarella. Shred the fresh mozzarella into bite sized pieces.

To shape and make the Margherita Pizza

  • Shape the dough into a ball and roll out on a sheet of lightly floured parchment paper. (so that it is easy to transfer the pizza to the oven).
    Stretch the dough into a circle, pulling it with your hands, and then roll it out, until you get a round of about 25cm/ 10" round and about 3 mm/ ¼" thick except for the edges which may be slightly thicker.
    You may even roll out the dough to a rectangular shape, if your oven will not take a round pizza.
  • Transfer the rolled dough carefully along with the parchment sheet to a baking tray or a wooden Pizza peel.
  • Brush the surface of the dough lightly with a few drops of garlic oil or olive oil and spread tomato sauce on top.
    Sprinkle grated mozzarella cheese on top of the sauce.
    Arrange the tomato slices on top of the cheese and lay pieces of shredded fresh mozzarella cheese in between the slices.
    Drizzle balance olive oil on the pizza.
  • Transfer from the Pizza peel to the Pizza Stone or else place the baking tray directly in the oven. If using a Pizza peel, place the tip of the peel inside the oven to the place you want your pizza to end at, and give a brisk jerk to the peel. The parchment paper will slide along with the pizza into the oven without the toppings being dislodged.
    Bake for 15-20 minutes until the edges and top of the pizza begin to brown and the cheese has melted. If it is not done, continue to bake for upto another 5 minutes, till the edges brown.
  • Once done, turn off the oven and pull out the baking sheet or else slip the edge of the Pizza peel under the baked pizza until the pizza has been transferred to peel and can be taken out.
    Transfer the hot pizza to a cutting board (never use the Peel as a cutting board as the wooden surface of the Peel will get cut). Garnish with fresh basil leaves and sprinkle oregano. Slice and have it hot.

Nutrition

Calories: 634kcal | Carbohydrates: 21g | Protein: 34g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 533mg | Potassium: 921mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3303IU | Vitamin C: 46mg | Calcium: 692mg | Iron: 2mg