Recipe courtesy of Grace Choi

Margherita Pizza

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  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 4 servings
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2 cups all-purpose flour, plus more for kneading and dusting

1 packet Fleischmann's® Pizza Crust Yeast

1 1/2 teaspoon sugar

3/4 teaspoon salt, plus more for sprinkling

3 tablespoons olive oil, plus more for drizzling

2/3 cup warm water (120 to 130 degrees F)

1 to 1 1/2 cups tomato sauce

6 ounces buffalo mozzarella, sliced

Fresh basil leaves, for sprinkling

Freshly ground black pepper


  1. Combine the flour, undissolved yeast, sugar and salt in a large bowl. Stir in the oil and 2/3 cup of water. 
  2. Transfer to a lightly floured surface and knead the mixture, adding more flour if the dough is too sticky, until the surface is smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes. 
  3. Preheat the oven to 425 degrees F. Drizzle a rimmed sheet pan or pre-heated pizza stone with oil. Roll out the dough and place it on the pan. Top with the tomato sauce, mozzarella, basil, salt, pepper and a bit more oil. 
  4. Bake the pizza until the crust is golden and the toppings are bubbling, about 15 minutes, depending on the size and thickness of your crust.

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