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August 26, 2020 3 Comments

Margherita Pizza (5 Ingredients, vegetarian)

Classic, delicious, crispy, thin-crust Margherita Pizza made with simple ingredients.

The one thing I crave most while being pregnant is Pizza! My baby just loves pizza! 😊

Gosh, I wish I had access to NY-style or Italian-style pizza. I would be devouring those pies so perhaps it’s a good thing I don’t.

My goal was to make thin-crust, crispy pizza and after five attempts, I finally got this right. For this recipe, I used store-bought pizza dough, but feel free to make yours at home.
Margherita Pizza (5 Ingredients, vegetarian)

Tips on making Thin-Crust & Crispy Margherita Pizza

  • Invest in a castiron skillet or stone. For this recipe, I used a castiron skillet.
  • Preheat the oven and place the castiron skillet inside the oven until it’s super hot.
  • Remove cast-iron skillet from the oven and brush with olive oil.
  • Roll out the dough until it’s thin enough, place in a cast-iron skillet.
  • Don’t use too much sauce else your pizza will be soggy.
  • Drizzle a little olive oil on top before placing the cast-iron skillet back into the oven.
  • Bake for 10-13 minutes. Check pizza around 10 minutes to see if the crust is crispy.

Margherita Pizza (5 Ingredients, vegetarian)

Margherita Pizza is:

Simple
Delicious
Thin-Crust
Crispy
Flavorful
Made in a Castiron Skillet
Will transport you back to Italy
Margherita Pizza (5 Ingredients, vegetarian)

How to make Margherita Pizza recipe step by step?

Preheat Oven

1. Preheat the oven at 475 degrees. Place a 12″ cast-iron skillet into the oven. Once the oven preheats to 475 degrees, leave the skillet in the oven for an additional 10 minutes so it heats up nicely.

Prepare the Dough

1. I used store-bought dough, I love Trader Joe’s plain pizza dough, alternatively, you can use whole-wheat pizza dough.
Leave the dough out for an hour. Split the dough in half so each half is 8 ounces. 
Flour the dough.

2. Roll out the dough in a round shape to the best of your ability, thin is out so it’s about a 1/4 inch thick.

Assemble the Pizza

1. Using kitchen gloves, carefully remove the castiron skillet from the oven. Brush the skillet with a little olive oil. Use a good quality olive oil, I love Lucini.

2. Carefully place the pizza dough onto the castiron skillet stretching out the dough. Be careful you do not touch the castiron skillet. The dough will begin to sizzle immediately.

3. Use a couple of spoonfuls of marinara sauce and spread onto the dough. Be sure to leave about half-inch of the crust without sauce. DO NOT USE TOO MUCH SAUCE. I love Rao’s Marinara.

4. Tear chunks of fresh mozzarella cheese and place them all over the dough like so. 

5. Add lots of fresh basil and drizzle a little olive oil on top – about 1/2 tbsp. Optional: you can crack some fresh black pepper as well.

6. Place the castiron skillet into the oven for 10-13 minutes. The time varies based on how golden brown you like your cheese. 

7. Once 10-13 minutes are up, check to see if the crust is crispy before removing the pizza from the oven. Do not bake the pizza for more than 14 minutes total else your cheese will get too brown.
Transfer the pizza onto a tray rack so it crisps up. Slice into 4 slices.

Serve Hot!

Print Pin
4.67 from 3 votes

Margherita Pizza (makes 2 pies)

Classic, delicious, crispy, thin-crust Margherita Pizza made with simple ingredients.


Course Main Course
Cuisine Italian
Keyword Pizza
DietVegetarian, 5 Ingredients, Whole-Wheat option
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 slices
Calories 261kcal


Ingredients

for dough

  • 1 pound store-bought pizza dough split in half
  • little flour to roll out dough

for pizza

  • 2 tsp olive oil brush over castiron skillet
  • 1/2 pound pizza dough spread out
  • 1/4-1/3 cup marinara sauce spread out
  • 3 ounces mozzarella cheese chunks
  • 10-12 fresh basil leaves
  • 1/2 tbsp olive oil drizzle over pizza
  • optional: crack black pepper on top

Instructions

Preheat Oven

  • Preheat the oven at 475 degrees. Place a 12" cast-iron skillet into the oven. Once the oven preheats to 475 degrees, leave the skillet in the oven for an additional 10 minutes so it heats up nicely.

Prepare the Dough

  • I used store-bought dough, I love Trader Joe's plain pizza dough, alternatively, you can use whole-wheat pizza dough.
  • Leave the dough out for an hour. Split the dough in half so each half is 8 ounces.
  • Flour the dough.
  • Roll out the dough in a round shape to the best of your ability, thin is out so it's about a 1/4 inch thick.

Assemble the Pizza

  • Using kitchen gloves, carefully remove the castiron skillet from the oven. Brush the skillet with a little olive oil. Use a good quality olive oil, I love Lucini.
  • Carefully place the pizza dough onto the castiron skillet stretching out the dough. Be careful you do not touch the castiron skillet. The dough will begin to sizzle immediately.
  • Use a couple of spoonfuls of marinara sauce and spread onto the dough. Be sure to leave about half-inch of the crust without sauce. DO NOT USE TOO MUCH SAUCE. I love Rao's Marinara.
  • Tear chunks of fresh mozzarella cheese and place them all over the dough like so.
  • Add lots of fresh basil and drizzle a little olive oil on top - about 1/2 tbsp. Optional: you can crack some fresh black pepper as well.
  • Place the castiron skillet into the oven for 10-13 minutes. The time varies based on how golden brown you like your cheese.
  • Once 10-13 minutes are up, check to see if the crust is crispy before removing the pizza from the oven. Do not bake the pizza for more than 14 minutes total else your cheese will get too brown.
  • Transfer the pizza onto a tray rack so it crisps up. Slice into 4 slices.

Equipment

Lodge 12"
Lucini Olive Oil
Rao's Marinara

Nutrition Facts
Margherita Pizza (makes 2 pies)
Amount Per Serving
Calories 261 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 722mg31%
Potassium 33mg1%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 6g7%
Protein 9g18%
Vitamin A 131IU3%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: 5 Ingredients or less, All-Purpose Flour, Basil, Cheese, Italian, Main Course, Marinara, One Pot Meal, Quick & Easy, Vegetarian, Whole Wheat Tagged With: Recipes

Previous Post: « Kada Prasad (4 ingredients, lightened up)
Next Post: Blueberry Muffins (10 Ingredients, GF option) »

Reader Interactions

Comments

  1. Niki says

    August 31, 2020 at 6:20 pm

    4 stars
    This was a great recipe for a quick/easy dinner but still super delicious! Nisha’s method of using the cast iron skillet allowed the pizza to get thin and crispy. The only thing I would do differently next time is put the basil leaves on the pizza at the very end (once the pizza comes out of the oven) so they don’t burn while baking. Otherwise, this was an awesome recipe!

    Reply
    • honeywhatscooking says

      August 31, 2020 at 9:07 pm

      Thanks Niki. Appreciate your feedback. Glad you enjoyed it. xoxo

      Reply
  2. Sapna says

    September 1, 2020 at 12:57 pm

    5 stars
    Made this last night—definitely husband approved! I ran out of olive oil so used truffle oil instead. Added some veggies too lol. Also I sprinkled half the basil before baking, half afterward. Amazing pizza! Thanks Nisha 🙂

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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💫 MOM’S INSTANT POT GREEN MOONG DAL KHICHADI 💫 MOM’S INSTANT POT GREEN MOONG DAL KHICHADI 💫 Now that I’m supposed to increase my caloric intake, I’m taking advantage of adding a dollop of ghee over khichadi (not shown). Comfort meal that’s so good and good for you. My mom’s khichadi recipe is seriously so simple and can be made in the instant pot.  Recipe on the blog. Link in bio. ❤️  #khichadi #indianfood #comfortfood #postpartumfood #simplehealthymeals #ayurvedicfood #indiancomfortfood #desiinfluencer @diipakhosla #buzzfeedindia
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How can I love someone this tiny so much? He tests my patience every day, but also brings me so much joy! ⁠
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For all you moms who said, “I have no time”, I finally get it. Now, I can’t even spare 5 minutes to shower. Yes, Nisha - Welcome to the Club! I can’t tell you how many people sent me this EXACT message 😂.⁠
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Before I became a mom, the idea of changing diapers and spit-up grossed me out. Now, no biggie. I can’t even count on one hand how many times I’ve put my baby to sleep and I get so excited to have some “me time”. To my disappointment, he wakes up 1/2 hour later and I have to start the process all over again… is he burped, is he wet, is he hungry? The days are long!
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Despite the hardships of motherhood, one of the greatest joys has been watching and holding my baby while he sleeps, and knowing I provide comfort to him like no other. I’m sure he will get used to it and I’ll probably regret it later on, but for now, I am just soaking up these precious moments while he’s still little and innocent. ☺️⁠
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#motherhood #krishandnish #babyhoneywhatscooking #loveofmylife #mamasboy #3weekspostpartum
💫 MY BIRTH STORY 💫 Sharing my last post of 2 💫 MY BIRTH STORY 💫 Sharing my last post of 2020. I know it's been a rough year for many, including myself. On the other hand, it's also been an amazing year for me because I was given the greatest gift of all... my baby boy! ❤️⁠
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I never shared that as of week 26 my baby was breached. I was scheduled for a C-Section on December 29, however Baby Krish decided he wanted to come 2 weeks sooner. Sharing my Birth Story in this very detailed post... how it happened, C-Section, Walking after a C, the pain, the recovery, and more.⁠
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Thanks for reading and allowing me to share my journey with you guys. I hope and pray 2021 brings us all lots of good luck and happiness. 🙏 for the world!!!⁠
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Just in time for a New Years Day Brunch that won't Just in time for a New Years Day Brunch that won't have you slaving in from of the stove. 💫 BAKED STRAWBERRY FRENCH TOAST 💫 using @stpierrebakeryus NON-GMO brioche bread that's so buttery soft delicious. Simply cube brioche bread slices, whisk the egg batter, add the bread to the batter, and bake it in the oven. Finish with a dusting of powdered sugar and top with maple syrup. So good. Recipe below! #HolidaysWithStPierre #BriocheBrunch #StPierreBrioche #StPierre #Ad 
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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
3. Transfer the brioche bread into the egg mixture. Make sure the bread is well-coated. 
4. Spray a 7” x 11” x 2” deep baking dish with coconut oil. 
5. Add half the brioche bread egg mixture into the baking dish.
6. Top with all the sliced strawberries.
7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
🎄 MERRY KRISH-MAS EVERYONE! 🎄 It’s my firs 🎄 MERRY KRISH-MAS EVERYONE! 🎄
It’s my first Christmas! Mama and I both need our sleep, so a late photoshoot for me today! ❤️
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