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.