Thin Crust Margherita Pizza with Fresh Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Italian thin crust pizza topped with fresh tomato sauce, mozzarella, and aromatic basil leaves, baked until golden and bubbly. This italian-inspired pizza (vegetarian) ready in about 32 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 450 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.

★ 4.3 (9 ratings) Prep: 20 min Cook: 12 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1 tsp active dry yeast with 160 ml warm water and let it sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, mix 250 g all-purpose flour with 1 tsp salt. Pour in the yeast mixture and 2 tbsp olive oil, stirring until a dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
  3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
  4. Step 4: Meanwhile, prepare the sauce by blending 200 g canned crushed tomatoes with 1 minced garlic clove, 1/2 tsp sugar, and 1/4 tsp black pepper until smooth.
  5. Step 5: Preheat the oven to 475°F (245°C). Roll out the dough into a 12-inch thin circle on a floured surface and transfer to a baking tray.
  6. Step 6: Spread the tomato sauce evenly over the dough, tear 125 g fresh mozzarella into chunks, and scatter on top.
  7. Step 7: Bake for 10-12 minutes until the crust is golden and cheese is bubbling.
  8. Step 8: Remove from oven and immediately scatter 10 fresh basil leaves over the pizza, letting the residual heat wilt them slightly. Slice and serve warm.

Frequently asked questions

How long does Thin Crust Margherita Pizza with Fresh Basil take to make?

Total time is about 32 minutes (20 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 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 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 Thin Crust Margherita Pizza with Fresh Basil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 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.

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