Easy Margherita Pizza
“One cannot think well, love well, sleep well, if one has not dined well.” This week I am transitioning back into sharing recipes that my family loves. I’m sure by now that you’re no stranger to the ever-so-popular Greek yogurt dough that I used in these bagels, this grilled pizza, and this breakfast pizza. This dough is quick and easy to make – no time for rising needed. For other no-yeast alternatives, use French bread or tortilla pizza. For a low-carb pizza option, try my Zucchini Pizza Bites.
We have been making pizza quite a bit in my home on Friday nights. We’ve used sourdough starter dough and traditional pizza dough with yeast. However, most days when I want to whip up a quick pizza that doesn’t require waiting for the dough to rise, and especially when I couldn’t find yeast, this homemade pizza dough recipe is my go-to. It’s also Madison’s favorite. She prefers the thin crust of this pie over thicker crust.
What’s on a margherita pizza?
A classic margherita pizza is topped with a thin layer of tomato sauce, fresh mozzarella cheese, and basil. It’s a simple yet delicious pizza. I use San Marzano canned tomatoes for the pizza sauce, which are my personal favorite. They are sweeter and less acidic than most other canned tomatoes. The sauce is seasoned with just fresh garlic, salt, pepper, and oregano.
Is margherita pizza healthy?
Margherita pizza is a healthier pizza option since there are minimal toppings. The dough is rolled out so that the crust is thin, and you top it with a very light layer of cheese.
What temperature do you cook homemade pizza?
Bake this margherita pizza for 10-12 minutes at 450 degrees. The pizza is ready when the cheese is bubbly, and the crust is golden and cooked through. If you make two smaller pies, check them around 5-6 minutes to see if they’re done. I bake my pizza in a nonstick pizza dish placed on top of a preheated pizza stone. The extra hot stone makes the pizza that much crispier. If you don’t have one, no worries – the pizza will still turn out great.
Tips for Perfect No-Yeast Pizza Dough
Greek yogurt instead of plain is a must. If there’s any liquid in the yogurt, be sure to drain it. I highly recommend using Stonyfield Greek Yogurt because it’s thicker than other brands. If you use another brand, it may result in stickier dough, which would be hard to work with. If your dough is sticky, add more flour or use less yogurt. I’ve tested this dough with white and whole wheat flour. Both work, but the white flour results in lighter and airier pizza. I love this nonstick pizza dish. It’s 14-inches round and easy to clean since it’s nonstick.
More Pizza Recipes You’ll Love:
Cast-Iron Thin Crust Pizza Red White + Blue Fruit Pizza French Bread Pizza Mummies Passover Matzo Pizza Grilled Pizza