Pizza Margherita (egg free)


Active time

10 min

Time Symbol

Total time

10 min






4 small pizzas or 2 large pizzas


Pizza dough
· 30 g extra virgin olive oil, plus extra for greasing
· 220 g lukewarm water
· 1 tsp sugar (optional)
· 20 g fresh yeast, crumbled or 2 tsp dried instant yeast
· 400 g baker’s flour
· 1 tsp salt

· 5-7 small tomatoes (cherry, Roma or mini Roma, etc.), cut into slices
· 3-4 balls mozzarella, cut into slices
· ¼ tsp salt, to taste
· 2 tsp extra virgin olive oil
· 2 sprigs fresh basil, leaves only



Pizza dough

1   Lightly grease a large bowl with oil and set aside. Place water, sugar (optional) and yeast into mixing bowl and mix 20 sec/speed 2.

2   Add baker’s flour, oil and salt and knead 2 min/Kneading symbol. Transfer dough into prepared bowl and shape into a ball. Cover bowl with plastic wrap and leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl. Meanwhile, proceed with recipe.



3   Preheat oven to 220⁰C. Line a baking tray or pizza tray with baking paper. Place dough onto baking tray and press it out with your fingertips from the centre to the edges, gently stretching it into shape. Alternatively, you can roll it out with a rolling pin on a floured surface and transfer it to the baking tray.

4   Spread tomatoes and mozzarella over dough. Sprinkle with salt and drizzle with olive oil. Bake for 15-20 minutes (220⁰C) or until crust is golden. Scatter with basil leaves before serving.


· This pizza dough recipe makes 2 large pizzas or 4 smaller pizzas. To make 2 large pizzas, simply double the toppings (tomatoes, cheese, salt, oil and basil).
· You can replace the mozzarella with bocconcini.
· For a variety of colours and flavours, we used a tomato medley mix.


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