Pizza Margherita

5 from 5 votes
Prep Time 1 hour 50 minutes
Cook Time 15 minutes
Rest Time 1 hour 15 minutes
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 212 kcal


  • 200 g Flour
  • 0,5 packet Dry yeast
  • 0,5 tsp Salt
  • 2 tbsp Rapeseed oil
  • 100 ml Water
  • 5 tbsp Pizza tomatoes
  • 1 medium sized Red Onion
  • 125 g Mozzarella minis
  • 6 Pc. Black pitted olives
  • 6 piece Pickled olives
  • 4 piece Pickled hot peppers
  • 6 Pc. Basil leaves
  • Salt and pepper


  • For the pizza dough: put the flour, oil and 1/2 teaspoon salt in a bowl, mix lukewarm water with the dry yeast, add the water-yeast mixture to the flour and knead with the dough hook of the hand mixer for at least 3 minutes until the dough is nice and elastic Cover and let the pizza dough rest in a warm place for 30 minutes, knead the dough again for 3 minutes and let rise for another 45 minutes
  • Preheat the oven to 220 degrees. Put the pizza dough in a round silicone baking tin and roll out evenly to the edge. Peel the onion and cut into fine rings. Prick the pizza dough with a fork. Use a spoon to spread the pizza tomatoes on the base, with salt and pepper.
  • Place onion rings, mozzarella minis, black olives, green olives and peppers on top. Bake the pizza margherita in the oven for about 15-20, sprinkle with basil leaves, cut into pieces and serve.


Serving: 100gCalories: 212kcalCarbohydrates: 23.3gProtein: 6.2gFat: 10.4g
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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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