Whole Wheat Margherita Pizza with Garlic-Infused Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome whole wheat crust topped with garlic-infused olive oil, fresh mozzarella, ripe tomatoes, and basil for a classic Margherita with a healthy twist. This Italian-inspired pizza recipe, ready in about 90 minutes, pairs whole wheat 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 380 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.

Prep: 75 min Cook: 15 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3/4 cup warm water (110°F), 2 tsp active dry yeast, and 1 tbsp honey. Let sit for 5 minutes until foamy.
  2. Step 2: In a large bowl, mix 2 cups whole wheat flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil. Stir to combine and knead on a floured surface for 6-8 minutes until smooth and elastic.
  3. Step 3: Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour until doubled.
  4. Step 4: While dough rises, heat 1 tbsp olive oil in a small pan over low heat. Add 3 minced garlic cloves and cook gently for 3 minutes until fragrant but not browned. Remove from heat.
  5. Step 5: Preheat oven to 475°F. Roll out dough on parchment paper into a 12-inch round.
  6. Step 6: Brush the garlic-infused olive oil evenly over the dough surface.
  7. Step 7: Arrange 8 oz sliced fresh mozzarella and 2 thinly sliced ripe tomatoes evenly over the dough.
  8. Step 8: Season with salt, black pepper, and optional 1/4 tsp crushed red pepper flakes.
  9. Step 9: Bake on a pizza stone or baking sheet for 12-15 minutes until crust is golden and cheese is bubbly.
  10. Step 10: Remove pizza, scatter 1/3 cup fresh basil leaves on top, slice, and serve immediately.

Frequently asked questions

How long does Whole Wheat Margherita Pizza with Garlic-Infused Olive Oil take to make?

Total time is about 90 minutes (75 min prep + 15 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 Whole Wheat Margherita Pizza with Garlic-Infused Olive Oil?

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 whole wheat flour from drying out.

Can I substitute ingredients in Whole Wheat Margherita Pizza with Garlic-Infused Olive Oil?

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 Whole Wheat Margherita Pizza with Garlic-Infused Olive Oil 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.

What goes well with Whole Wheat Margherita Pizza with Garlic-Infused Olive Oil?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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