Recipe of the day: Meat-free Monday, Classic margherita pizza

Here is today’s meat-free pizza recipe, from traditional Italian to a fun twist on a classic.

Classic Margherita Pizza (Neapolitan Style)

Ingredients

• 250g ball of pizza dough
• 85g San Marzano crushed tomatoes
• 100g fresh mozzarella, torn into pieces
• Fresh basil leaves
• 1 tbsp olive oil
• Pinch of sea salt
• Semolina or flour for dusting

ALSO READ: Recipe of the day: Microwave volcano mealie bread

Method

1. Preheat oven to 250°C.
2. If you have a pizza stone, place it in the oven to preheat as well.
3. On a floured surface, stretch the dough into a thin circle, roughly 25 cm in diameter.
4. Spread the crushed tomatoes evenly over the dough. Add mozzarella pieces evenly on top.
5. Sprinkle a pinch of salt and drizzle with olive oil.
6. Bake for 7–10 minutes until the crust is puffed and charred, and the cheese is melted.
7. Top with fresh basil leaves before serving.

Supplied by: Porcupine Ridge Pizzeria 

Meat-free Monday, Classic margherita pizza

Read more

Recipe of the day: Microwave volcano mealie bread

Here are three delicious and distinct pizza recipes, each with its own style and flavour profile – from traditional Italian to a fun twist on a classic.

Classic Margherita Pizza (Neapolitan Style)

• Author: Porcupine Ridge Pizzeria
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 250g ball of pizza dough
• 85g San Marzano crushed tomatoes
• 100g fresh mozzarella, torn into pieces
• Fresh basil leaves
• 1 tbsp olive oil
• Pinch of sea salt
• Semolina or flour for dusting

Instructions

1. Preheat oven to 250°C.
2. If you have a pizza stone, place it in the oven to preheat as well.
3. On a floured surface, stretch the dough into a thin circle, roughly 25 cm in diameter.
4. Spread the crushed tomatoes evenly over the dough. Add mozzarella pieces evenly on top.
5. Sprinkle a pinch of salt and drizzle with olive oil.
6. Bake for 7–10 minutes until the crust is puffed and charred, and the cheese is melted.
7. Top with fresh basil leaves before serving.