Fresh Tomato Basil Pasta
Sweet cherry tomatoes burst in garlicky olive oil, tossed with pasta, basil and Parmesan. Ready in 20 minutes.
🍕 Dinner
Classic Margherita Pizza
A blistered, chewy homemade crust topped with bright tomato sauce, fresh mozzarella and basil — the pizza that started it all.
Prep25 min + rise
Cook10 min
Serves2
LevelMedium
About this recipe
Margherita is proof that a handful of good ingredients beats a pile of toppings. A slow, cold rise gives the dough deep flavor and an airy, crackly edge, while an uncooked tomato sauce keeps everything fresh and lively. A very hot oven and a preheated tray or stone do the rest.
Method
Mix the doughStir flour, salt and yeast in a bowl. Add the water and olive oil and mix into a shaggy dough. Knead for 8–10 minutes until smooth and slightly tacky.
Let it riseCover and rest at room temperature for 2 hours, until roughly doubled. For even better flavor, refrigerate overnight and bring back to room temperature for 1 hour before shaping.
Make the sauceCrush the tomatoes by hand with the garlic, a pinch of salt and a few drops of olive oil. Don't cook it — the oven will do that.
Heat the ovenPlace a pizza stone or upturned baking tray on the top shelf and preheat the oven to its highest setting (250–275°C / 480–525°F) for at least 40 minutes.
Shape and topDivide the dough in two. Gently press each ball into a 25 cm (10 in) round, leaving a thicker rim. Spread with a thin layer of sauce and scatter over the mozzarella.
BakeSlide onto the hot stone and bake 7–10 minutes, until the crust is puffed and spotted with char and the cheese is bubbling. Finish with basil, olive oil and flaky salt.
💡 Tips for success
- Pat the mozzarella dry so the pizza doesn't turn soggy.
- Use a floured upturned tray as a pizza peel if you don't own one.
- Add basil after baking so it stays green and fragrant.
🧊 Storage & leftovers
Leftover slices keep, covered, in the fridge for up to 2 days. Reheat in a dry skillet over medium heat to re-crisp the base.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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