Homemade Thin-Crust Margherita Pizza with Fresh Basil
A classic Italian thin-crust pizza topped with homemade tomato sauce, fresh mozzarella, and fragrant basil leaves baked until bubbly and golden. This Italian-inspired pizza recipe (vegetarian), ready in about 87 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup (110°F/43°C) warm water
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup canned crushed tomatoes
- 1 clove, minced garlic clove
- 1/2 tsp dried oregano
- 6 oz, sliced fresh mozzarella
- 1/4 cup fresh basil leaves
- 1/2 tsp (for sauce) salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (110°F/43°C) and let it sit for 5 minutes until foamy.
- Step 2: In a large bowl, combine 2 1/4 cups all-purpose flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil. Stir and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour until doubled in size.
- Step 4: Meanwhile, make the sauce by mixing 1 cup canned crushed tomatoes, 1 minced garlic clove, 1/2 tsp dried oregano, and 1/2 tsp salt in a bowl.
- Step 5: Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Step 6: Roll out the dough on a floured surface into a 12-inch circle. Transfer to a piece of parchment paper.
- Step 7: Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Arrange 6 oz sliced fresh mozzarella on top.
- Step 8: Slide the pizza with parchment onto the hot stone or baking sheet and bake for 10-12 minutes until the crust is golden and cheese is bubbly.
- Step 9: Remove from oven and scatter 1/4 cup fresh basil leaves on top before slicing and serving.
Frequently asked questions
How long does Homemade Thin-Crust Margherita Pizza with Fresh Basil take to make?
Total time is about 87 minutes (75 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Homemade Thin-Crust Margherita Pizza with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Homemade Thin-Crust Margherita Pizza with Fresh Basil?
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 Homemade Thin-Crust Margherita Pizza with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Homemade Thin-Crust Margherita Pizza with Fresh Basil 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.
