Neapolitan-Style Margherita Pizza with Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A classic Italian pizza featuring a thin, chewy crust topped with vibrant San Marzano tomato sauce, creamy mozzarella, and fragrant fresh basil leaves. This italian-inspired pizza (vegetarian) ready in about 30 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, 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

• 250 g all-purpose flour
• 160 ml warm water
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tbsp extra virgin olive oil
• 150 g San Marzano canned tomatoes
• 125 g fresh mozzarella
• 8 leaves fresh basil leaves
• to taste sea salt

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 160 ml warm water (about 40°C) and let it activate for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine 250 g all-purpose flour and 1 tsp salt; make a well in the center and pour in the yeast mixture and 1 tbsp extra virgin olive oil. Mix until a sticky dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then place it in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1.5 hours until doubled in size.
4. Step 4: Meanwhile, crush 150 g San Marzano canned tomatoes with your hands, season with a pinch of sea salt, and set aside.
5. Step 5: Preheat your oven to 500°F (260°C) with a pizza stone or baking tray inside for 30 minutes.
6. Step 6: Punch down the dough and roll it out on a floured surface into a 12-inch thin circle. Transfer carefully onto a floured pizza peel or parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Tear 125 g fresh mozzarella into small pieces and distribute evenly on top.
8. Step 8: Slide the pizza onto the preheated stone or tray and bake for 7-9 minutes until the crust edges are puffed and golden and cheese is bubbling.
9. Step 9: Remove the pizza from the oven and immediately scatter 8 fresh basil leaves over the top. Let it rest for 2 minutes before slicing and serving.