• Alison Elliott

Margarita Pizza

Updated: Nov 17

Pizza dough


1 ½ c. Flour

1 tsp. Dried yeast

1 tsp. Sugar

1 tsp. Salt

3 tbsp. Olive oil

½ c. Warm water

Combine the flour, yeast, sugar, salt, 1 tablespoon olive oil and water. Mix the ingredients together and knead the dough for 10 minutes or until dough is smooth and elastic. Break the dough into two and place the pieces in separate bowls. Add 1 tablespoon of oil to each dough ball and let the dough rise for 1 hour or until dough has doubled in size. Roll the dough out with additional flour. Lay the dough on a greased baking sheet and add your sauce and toppings. I use my tomato basil sauce recipe but you could also use jarred marinara sauce.

Tomato Basil Sauce


1 Onion (chopped)

5 Cloves garlic (chopped)

2 tbsp. Olive oil

1 Red bell pepper (chopped)

5 Large tomatoes (chopped)

½ c. Basil (chopped)

1 tsp. Red pepper flakes

1 & 1/2 tsp. Salt

1 tsp. Pepper

1 tsp. Oregano

Heat 2 tbsp. of olive oil in a sauce pan. Add the onion, garlic, and red bell pepper and sauté for 5 minutes. Add the tomatoes, red pepper flakes, salt, pepper, and oregano to the pan. Once the mixture is boiling turn the heat down to a simmer and cover. Let it simmer for 30 minutes. Stir in the basil and remove from heat.

Margarita Pizza


1 c. Tomato basil sauce

1 c. Cooked zucchini

1 c. Mozzarella cheese

1/2 c. Parmesan cheese

Preheat the oven to 425. First add the tomato basil sauce to the dough with a spoon. Next add the cooked zucchini. Top the pizza off with the mozzarella and parmesan cheese. Bake for 15 minutes.

Serving Size: 2 pizzas

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