Thin Crust Margherita Pizza with Fresh Basil

By , Test Kitchen Director · 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. 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 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.

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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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