Hand-Tossed Punch-Style Margherita Pizza

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An individual 10.5-inch thin crust pizza topped with fresh mozzarella, ripe tomatoes, and basil for a simple yet flavorful Italian classic. This italian-inspired pizza (vegetarian) ready in about 32 minutes brings together all-purpose flour, warm water, active dry yeast for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 550 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 1 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 1/2 cup warm water (about 110°F) and let sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 1 1/2 cups all-purpose flour and 1/2 tsp salt. Add the yeast mixture and 1 tbsp olive oil, stirring until a shaggy dough forms.
  3. Step 3: Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic, then place in a lightly oiled bowl, cover with a towel, and let rise for 1 hour until doubled.
  4. Step 4: Preheat oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
  5. Step 5: Roll out the dough to a 10.5-inch round on parchment paper. Spread 1/3 cup tomato sauce evenly over the dough, leaving a 1/2-inch border.
  6. Step 6: Slice 4 oz fresh mozzarella into thin pieces and arrange evenly over the sauce. Slice 1 medium Roma tomato into thin rounds and layer on top.
  7. Step 7: Slide the pizza with parchment onto the hot pizza stone and bake for 10-12 minutes until crust is golden and cheese is bubbly.
  8. Step 8: Remove pizza from oven and immediately scatter 8 fresh basil leaves on top; drizzle with 1 tsp extra virgin olive oil before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Tossed Punch-Style Margherita Pizza take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.

How do I store leftover Hand-Tossed Punch-Style Margherita Pizza?

Refrigerate any leftover hand-tossed punch-style margherita pizza in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.

Can I substitute ingredients in Hand-Tossed Punch-Style Margherita Pizza?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Tossed Punch-Style Margherita Pizza for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hand-Tossed Punch-Style Margherita Pizza vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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