Pizza Margherita Napoletana

This Pizza Margherita Napoletana is made with flour, beer, yeast, marinara sauce, fresh mozzarella, cherry tomatoes, and basil. 

Want to make a delicious pizza from scratch but don't know where to begin? This recipe is SUPER easy to make especially if this is your first time making pizza! 

If you love this Vegan Pasta e Fagioli, feel free to try my Pizza Puttanesca and my Pepperoni Pizza.

Ingredients

• Flour
• Instant yeast
• beer
• olive oil
• Marinara Sauce (or make your own - see below)
• Fresh mozzarella
• Cherry tomatoes
• Basil leaves

See recipe card for quantities.

Instructions

(Skip this if you bought dough)For the dough, add flour, yeast, salt in a bowl and whisk. Pour in the beer and olive oil and with a wooden spoon, stir until combined. Use cling wrap to wrap the bowl and let the dough rise for 2 hours. 

(Skip this if you bought marinara sauce) Blend the whole plum tomatoes into a puree with a blender or a food processor. You could buy tomato puree but I feel it tastes better this way! With a deep pan, turn the heat on medium high. Once the pan is hot, throw in the olive oil and garlic for 3 minutes. Pour in the tomato puree, salt, pepper, and red pepper flakes and let it sit for 30 minutes, stirring occasionally. Add the basil and stir. This is your marinara sauce!

When the dough is ready, cut in half and cling wrap one half to keep for another time. Add flour on the counter and flatten the other dough out with a roller. Make sure to put flour or corn meal on your hands and on the roller to keep the dough from sticking! Spray a baking sheet with non stick spray. Add the pizza on it. 

With a spoon, add the marinara on the pizza. Slice the mozzarella and add about 5 slices or more if needed. Cut the cherry tomatoes in half and add as well. Put in the oven for about 10-15 minutes. Feel free to broil for 1-2 minutes extra if you want it to be more brown. 

For Oven: Preheat the oven to 450 F and bake for 15 to 20 minutes. Feel free to broil for 1-2 minutes extra if you want it to be more crispy. 

For grill: Preheat the grill to the highest heat. Using a pizza board, plop the pizza on the grill and grill for 15 to 20 minutes. You also have the option of grilling the dough by itself first for 3 minutes and then adding the toppings for a crispier crust.

After the pizza is done, add about 6 pieces of basil on it. The heat of the pizza will soften the basil leaves. Feel free to drizzle on olive oil and salt on it as well. 

Hint: You have the option of grilling or baking the dough by itself first for 3 minutes and then adding the toppings for a crispier crust.

Substitutions

Dough: I have gave you the option of making your own dough, but you can totally buy store bought dough.

Marinara sauce: You can make your own marinara sauce, or make the sauce the way I did.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking the sauce to imbue heat into the dish, or banana peppers as a topping on the pizza.
• Deluxe - add crispy onions, pineapple, or any topping. Get creative!
• Kid friendly - This pizza is as kid friendly as it gets!

Check out this EASY EGGPLANT PARMESAN!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

You can buy store pizza dough and marinara sauce, but I provided instructions if you want to make everything from scratch.

Pizza Margherita Napoletana

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• Author: Maxine Dubois
• Total Time: 2 Hours and 20 minutes
• Yield: 4 servings 1x

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Description

This Pizza Margherita Napoletana is made with flour, beer, yeast, marinara sauce, fresh mozzarella, cherry tomatoes,  and basil. 

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Ingredients

Scale 1x2x3x

Dough (for 2 pizzas)

• 1 12 oz beer
• 3 cups of all purpose flour
• 2 teaspoons of instant yeast
• 2 teaspoons of kosher salt
• 1 tablespoon of olive oil

Marinara

• 1 (28 oz) cans of whole plum tomatoes (San Marzano peeled tomatoes are recommended) 
• 1 teaspoon of salt 
• 1 teaspoon of pepper 
• 1 tablespoon of red chili flakes (or less if you prefer less spicy) 
• 4 basil leaves 
• 4 cloves of garlic, smashed 
• 2 tablespoons of olive oil

Pizza

• Fresh Mozzarella
• 1 cup of cherry tomatoes
• 6 basil leaves
• Salt

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Instructions

1. For the dough, add ingredients in a bowl and with a wooden spoon, stir until combined. Use cling wrap to wrap the bowl and let the dough rise for 2 hours. 
2. (Skip this part if you bought marinara sauce) Blend the whole plum tomatoes into a puree with a blender or a food processor. You could buy tomato puree but I feel it tastes better this way! With a deep pan, turn the heat on medium high. Once the pan is hot, throw in the olive oil and garlic for 3 minutes. Pour in the tomato puree, salt, pepper, and red pepper flakes and let it sit for 30 minutes, stirring occasionally. Add the basil and stir. This is your marinara sauce!
3. Preheat the oven to 450 F. When the dough is ready, cut in half and cling wrap one half to keep for another time. Add flour on the counter and flatten the other dough out with a roller. Make sure to put flour on your hands and on the roller to keep the dough from sticking! Spray a baking sheet with non stick spray. Add the pizza on it. 
4. With a spoon, add the marinara on the pizza. Slice the mozzarella and add about 5 slices or more if needed. Cut the cherry tomatoes in half and add as well. Put in the oven for about 10-15 minutes. Feel free to broil for 1-2 minutes extra if you want it to be more brown. 
5. After the pizza is done, add about 6 pieces of basil on it. The heat of the pizza will soften the basil leaves. Feel free to drizzle on olive oil and salt on it as well. 

Notes

• Make sure to flour your hands and the roller or the dough will stick!
• After the pizza is done, with a cooking brush, you can brush olive oil onto the crust for a delicious taste. 

• Prep Time: 2 Hours
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 159.7
• Sugar: 0.2 g
• Sodium: 362.2 mg
• Fat: 6.6 g
• Saturated Fat: 3.1 g
• Carbohydrates: 17.8 g
• Fiber: 2.0 g
• Protein: 8.3 g
• Cholesterol: 17.9 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.