Tuesday 22 April 2014

Pizza Margherita

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

My favourite pizza has always been the simplest kind - Pizza Margherita.

 Invented in Naples, Italy it has become a favourite all over the world - just shows what good, simple ingredients can do.
This recipe uses a no-cook sauce which makes things even quicker. And, if you don't want to try the dough below, try my Mums recipe instead. Or if you're really in a pinch for time, use a good quality pizza base from the supermarket. 
Other pizza recipes on this blog include Easy Focaccia PizzaHomemade PizzaHusnaas' Mini Pizza Pinwheels and Panini Pizza.

The ingredients for this pizza include: Warm Water, Dried Yeast, Plain Flour, Olive Oil, Sugar, Salt, Passata, Fresh Basil, Mozzarella, Dried Basil, Garlic Powder and Dried Oregano.

Bismillah, let's begin!

First, make the pizza dough. Take 290 ml Warm Water.

Add in 1 x 7 g sachet Dried Yeast, and cover with clingfilm. Set aside for 5 minutes.

I used my Kitchen Aid mixer, but you can do this by hand too. Put in 515 grams Plain Flour.

1 and 1/2 teaspoon Salt

1 teaspoon Sugar

Then, drizzle in 2 tablespoons Olive Oil.

By now, the yeast should have activated. You should be able to smell it and it'll be a little bubbly.

Fit the dough hook on to your machine.

Pour in 1/2 of the yeast mixture.

Place on a low speed and let it combine.

Add more of the yeast water as you need it. You may not use all of it. All you want is for everything to come together into a sticky dough. Then, leave the machine to knead the dough for 5-10 minutes.

Turn the dough out onto a floured surface.

Divide in half.

Shape into balls.

Brush two bowls all over with oil.

Put in the dough balls, and brush them lightly as well.

Leave in a warm place to rise :)

Until they've doubled in size!

Now, to make the no-cook tomato sauce, take 250 ml Tomato Passata.

Dried Basil, to taste

Dried Oregano, to taste

Garlic Powder, to taste

A pinch of Sugar and Salt and Black Pepper, to taste

Mix well.

Grab a ball of dough, and roll out on a floured surface.

Take an approx 10 inch pizza tray.

Roll the dough to fit it.

Spread on a little of the tomato sauce.

Sprinkle on grated Mozzarella Cheese, to taste.

Top with a few Fresh Basil Leaves.

Bake in an oven that's been preheated to 240C / Gas Mark 9 for about 15 minutes or until the cheese is golden brown, bubbling and melted. Serve immediately!

Full Written Recipe:

Pizza Margherita

Adapted from Laura in the Kitchen 

Ingredients – makes 2 large pizzas

For the Dough

290 ml Warm Water

7 grams Dried Yeast

515 grams Plain Flour

1 teaspoon Sugar

2 teaspoon Salt

2 tablespoons Olive Oil

For the Topping

250 ml Passata

Dried Basil, to taste

Dried Oregano, to taste

Garlic Powder, to taste

Salt and Black Pepper, to taste

Pinch of Sugar

Grated Mozzarella Cheese, to taste

Fresh Basil Leaves, to taste


Mix the yeast and water together, and set aside for 5 minutes.

In a large bowl, place the plain flour, sugar, salt and olive oil. Pour in the yeast mixture a little at a time and mix to a dough - you may not need all the yeasty water.

By hand or using a machine, mix everything well. Then, knead for 10 minutes.

Divide the dough into two pieces on a floured surface, and place into 2 oiled bowls. Place in a warm place to rise and double in size.

To make the topping, mix everything together in a bowl except the cheese and fresh basil.

Preheat the oven to 240C or Gas Mark 9.

Take a approx 10 inch pizza tray. Take one ball of dough, and shape into a circle to fit the tray.

Spread on a little of the tomato sauce – not too much!

Top with the cheese and fresh basil.

Bake in the oven for approx 15 minutes or until the cheese is bubbling and golden brown. Keep your eye on it!

Serve straight away!

This Time Last Year:

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