Pizza Margherita with Mozzarella and Tomatoes

5 from 8 votes
Prep Time 20 mins
Cook Time 15 mins
Rest Time 6 hrs
Total Time 6 hrs 35 mins
Course Dinner
Cuisine European
Servings 4 people


For the dough:

  • 180 g Wheat flour, type 405
  • 100 g Water, lukewarm
  • 5 g Chicken broth, Kraft bouillon
  • 2 tsp Sugar, white, fine
  • 2 tbsp Mushroom powder
  • 10 g Dry yeast
  • 5 tbsp Red pizza paste - pesto rosso
  • 2 tbsp Sunflower oil

For covering:


    • The recipe is designed for a 28-hole pizza. A full meal for 4 - 6 people, a starter for up to 12 people.
    • Make a smooth, slightly shiny dough from the ingredients for the dough. Knead for at least 12 minutes. Let rise in a warm place for 2 hours, knead and leave to mature in airtight packaging in the refrigerator for at least 4 hours.
    • Bring the packaged dough to room temperature, roll out to 28 cm, let rise for 30 minutes, perforate with a fork and prebake on one side in a 32-hole pan or in the oven.
    • In the meantime, wash the tomatoes, remove the stems, peel and quarter them, remove the green stems and the grains. Finely chop 2 quarters.
    • Brush the pre-baked side with the pesto rosso, sprinkle with the finely chopped tomatoes and the mozzarella. Salt the remaining tomato quarters and place on the cheese. Garnish with pepper flakes and marjoram and bake at 220 degrees lower heat on medium heat until the cheese has melted.
    • Take out of the oven, cut into 12 pieces on a cutting board, garnish with basil, serve hot and enjoy.


    • Red pizza paste - pesto rosso, see under: Red pizza paste - pesto rosso
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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