Homemade Margherita Pizza

A real margherita pizza needs only a few good ingredients: a chewy crust, bright tomato sauce, creamy mozzarella, and fresh basil. This homemade version bakes up golden and bubbling in a hot oven, and it tastes every bit as good as a pizzeria pizza.

Prep time: 20 minutes | Cook time: 15 minutes | Servings: 4

Ingredients

• 500 g pizza dough (store-bought or homemade)
• 200 g tomato passata
• 1 clove garlic, finely grated
• 1 tablespoon olive oil, plus extra for drizzling
• 125 g fresh mozzarella, torn into pieces
• A small handful of fresh basil leaves
• 1 teaspoon dried oregano
• Salt and black pepper
• Semolina or flour, for dusting

Method

1. Heat the oven to its highest setting (250°C / 480°F) with a baking tray or pizza stone inside. Mix the passata with the garlic, olive oil, oregano, salt, and pepper.
2. On a floured surface, stretch the dough into a 30 cm round. Do not use a rolling pin if you can help it — press from the centre outwards to keep the airy edge.
3. Spread the sauce thinly over the base, leaving a 2 cm border. Scatter the mozzarella over the top.
4. Slide the pizza onto the hot tray and bake for 10 to 12 minutes, until the crust is puffed and golden and the cheese is bubbling. Finish with basil leaves and a drizzle of olive oil, then serve at once.

Tips

A very hot oven and a preheated tray are the secret to a crisp base, so do not skip them. Use less sauce than you think — too much makes the centre soggy. Tear the mozzarella instead of slicing it, so it melts into creamy pools, and add the basil after baking so it stays bright green.