Individual Neapolitan-Style Margherita Pizza
A personal-sized 10.5-inch pizza featuring classic Margherita toppings on a thin, crisp crust. This italian-inspired pizza (vegetarian) ready in about 27 minutes pairs (about 200g) pizza dough ball, olive oil, crushed San Marzano tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, 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
- 1 (about 200g) pizza dough ball
- 1 tbsp olive oil
- 1/2 cup crushed San Marzano tomatoes
- 100g, sliced fresh mozzarella cheese
- 6 leaves fresh basil leaves
- 1/4 tsp salt
- a pinch black pepper
- 1 tbsp for dusting cornmeal
Instructions
- Step 1: Preheat your oven to 475°F (245°C). Dust a pizza peel or baking sheet with 1 tbsp cornmeal to prevent sticking. Stretch 1 pizza dough ball (about 200g) into a 10.5-inch circle on a lightly floured surface, keeping the edges slightly thicker for the crust.
- Step 2: Brush the stretched dough lightly with 1 tbsp olive oil, then spread 1/2 cup crushed San Marzano tomatoes evenly over the surface, leaving a 1-inch border for the crust. Season with 1/4 tsp salt and a pinch of black pepper.
- Step 3: Arrange 100g sliced fresh mozzarella evenly over the tomato layer. Bake the pizza directly on the preheated pizza stone or baking sheet for 10-12 minutes, until the crust is golden and cheese is bubbly and slightly browned.
- Step 4: Remove the pizza from the oven and immediately scatter 6 fresh basil leaves on top. Let it rest for 2 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Individual Neapolitan-Style Margherita Pizza take to make?
Total time is about 27 minutes (15 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 Individual Neapolitan-Style Margherita Pizza?
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 (about 200g) pizza dough ball from drying out.
Can I substitute ingredients in Individual Neapolitan-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 Individual Neapolitan-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 Individual Neapolitan-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.
