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Classic Margherita Pizza Recipe: Cook Vegetarian Magazine

Classic Margherita Pizza

Serves:
 4
Ready in:
 15 to 30 mins

Cost Cutting Eco Friendly Quick Make

Ingredients
  • 1 x 225g pack pizza dough mix
  • 4 ripe tomatoes
  • 1 garlic clove, chopped
  • 3 tbsp fresh oregano, chopped
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 125g vegetarian mozzarella,
  • torn into chunks
  • a handful of fresh basil leaves
  • a few black olives
  • a drizzle of olive oil
Method
  • 1

    Mix up the pizza base according to pack instructions. While it proves, prepare the topping. Preheat the oven according to the temperature advised on the pack (about 220C/425F/Gas 7).

  • 2

    Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for a minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes and place in a bowl with the garlic, oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.

  • 3

    Roll out the pizza dough to a round circle about 30cm (or two rounds about 19cm wide) and place on a large baking sheet. Top with the tomato mixture, spreading it to the edges and leaving a 2cm border clear. Scatter over the cheese, basil and olives. Drizzle over the oil.

  • 4

    Bake for 10-15 mins or until the base is golden and crisp.

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Classic Margherita Pizza Recipe: Cook Vegetarian Magazine

Classic Margherita Pizza was taken from COOK VEGETARIAN

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