Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.
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
- 1 cup all purpose or white whole wheat flour*, (5 oz ) plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup 0% Stonyfield Greek yogurt, not regular, drained if there's any liquid
- 1/3 cup canned san marzano tomatoes, crushed by hand
- 1 small garlic clove, minced
- 1/4 teaspoon kosher salt
- pinch dried oregano
- fresh black pepper to taste
- 4 ounces fresh mozzarella cheese, sliced thin and torn by hand
- fresh basil, torn for topping
- extra virgin olive oil, optional for drizzling
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
- Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
- Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
- Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
- Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.