Mains
Italian
ItalianMargherita Pizza
The classic tomato, mozzarella and basil pizza shown three ways. The basic tier leans on a shop-bought base, while the ultimate builds a slow-proved dough for a blistered Neapolitan crust.
Vegetarian
Nut-free
Budget version
Ready-made bases, passata and value mozzarella for a quick midweek pizza.
Per serving£1.60
Total cost£3.20
Time22 min
Ingredients for 2
- 2 ready-made pizza bases
- 150 g passata
- 125 g value mozzarella block , grated
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 clove garlic , crushed
- salt and pepper , to taste
Method
- Heat the oven to 220C and place the bases on baking trays.
- Stir the crushed garlic, oregano and a pinch of salt into the passata, then spread over the bases.
- Scatter over the grated mozzarella and drizzle with olive oil.
- Bake for 10-12 minutes until the cheese is bubbling and the edges are golden.
- Season with black pepper and serve hot.
Equipment
The three ways, side by side
Budget
Ready-made bases, passata and value mozzarella for a quick midweek pizza.
Better
A simple homemade dough with proper mozzarella and a fresh basil finish.
Ultimate
A 24-hour proved Neapolitan dough with San Marzano, buffalo mozzarella and a screaming-hot pizza steel.
