Easy Margherita Pizza
Easy homemade Margherita pizza recipe with whole wheat crust, fresh basil, and mozzarella. Perfect vegetarian dinner made from scratch.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet instant yeast (2.25 teaspoons)
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 1 cup warm water (110°F)
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 3 cloves fresh garlic, minced
- 2 tablespoons extra virgin olive oil for sauce
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 8 ounces fresh buffalo mozzarella cheese, torn into bite-sized pieces
- 1 large handful fresh basil leaves (about 15 leaves)
- 1 tablespoon balsamic vinegar
- Cornmeal for dusting the pizza stone or baking sheet
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Combine whole wheat flour, all-purpose flour, instant yeast, and sea salt in a large mixing bowl.
- 2
Create a well in the center of the dry ingredients and pour in warm water and 1 tablespoon olive oil.
- 3
Stir the mixture together using a wooden spoon until a shaggy dough begins to form.
- 4
Knead the dough on a lightly floured surface for 8-10 minutes, working it with the heel of your hand until it becomes smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 60-90 minutes, until doubled in size.
- 6
While the dough rises, heat 2 tablespoons olive oil in a small saucepan over medium heat.
- 7
Add minced garlic to the hot oil and sauté for about 1 minute, until fragrant and softened.
- 8
Pour in the crushed San Marzano tomatoes, then stir in oregano, kosher salt, black pepper, and red pepper flakes if using.
- 9
Simmer the sauce over low heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
- 10
Preheat your oven to 475°F and lightly dust a pizza stone or large baking sheet with cornmeal.
- 11
Punch down the risen dough and transfer it to your work surface.
- 12
Stretch and shape the dough into a 12-14 inch round with your hands, working gently from the center outward.
- 13
Transfer the shaped dough to your prepared pizza stone or baking sheet.
- 14
Spread 1 cup of the tomato sauce evenly across the dough, leaving a small border around the edges for the crust.
- 15
Distribute the torn fresh mozzarella pieces over the sauce in an even layer.
- 16
Bake the pizza in the preheated oven for 12-15 minutes, until the crust is golden brown and the cheese is melted and starting to bubble at the edges.
- 17
Remove the pizza from the oven and immediately scatter fresh basil leaves across the top.
- 18
Drizzle lightly with balsamic vinegar and allow the pizza to cool for 2-3 minutes before slicing and serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | 100% whole wheat flour or spelt flour | Whole grains provide more fiber and nutrients, which improve blood sugar control and gut health |
| San Marzano tomatoes | Fresh heirloom tomatoes or Roma tomatoes, roasted and pureed | Fresh tomatoes contain more lycopene and antioxidants, offering greater anti-inflammatory benefits |
| Fresh buffalo mozzarella | Cashew ricotta or dairy-free mozzarella alternative | Plant-based alternatives reduce saturated fat and cholesterol while still providing creaminess |
| Regular olive oil | Cold-pressed extra virgin olive oil with polyphenols | Higher quality olive oil contains more polyphenols, which have potent anti-inflammatory properties |
| Instant yeast | Sourdough starter or longer fermentation with half the yeast | Longer fermentation breaks down gluten and phytic acid, improving digestibility and nutrient absorption for better gut health |
| Sea salt (1 teaspoon in dough) | Reduced to 1/2 teaspoon | Lowering sodium intake reduces blood pressure impact and inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 528 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 18mg |
| Sodium | 524mg |
| Carbohydrates | 74g |
| Fiber | 8g |
| Sugar | 3g |
| Protein | 21g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
