Quick Rise Pizza Margherita with Topping Variations
Get ready to enjoy the perfect homemade pizza night with this *Quick Rise Pizza Margherita with Topping Variations*! Designed to deliver authentic Italian flavors without the long wait, this recipe uses instant yeast for a speedy rise, making it a game-changer for weeknight dinners. A crisp yet chewy crust forms the base for vibrant crushed tomatoes, creamy fresh mozzarella, and aromatic basil, finished with an optional drizzle of olive oil for extra richness. With just 15 minutes of rise time and a quick bake in a sizzling 500°F oven, this pizza is ready to impress in under 35 minutes. Plus, the customizable topping suggestions—like pepperoni, caramelized onions, or sautéed mushrooms—make it easy to cater to every taste preference. Perfect for a casual date night or family dinner, this recipe brings the pizzeria experience right to your kitchen.
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Recipe Information
Ingredients
- 2.25 teaspoons Instant yeast
- 0.75 cup Warm water (110°F/43°C)
- 1 teaspoon Granulated sugar
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Canned crushed tomatoes
- 8 ounces Fresh mozzarella cheese
- 10 pieces Fresh basil leaves
- Optional: Extra olive oil for drizzling
Instructions
In a small bowl, combine instant yeast, warm water, and sugar. Stir and let sit for 5 minutes until bubbly to activate the yeast.
In a large bowl, mix flour and salt. Pour in the yeast mixture and olive oil. Stir until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let rise for 15 minutes in a warm spot.
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat.
Once the dough has risen, roll it out into a 12-inch circle on parchment paper to prevent sticking.
Spread the crushed tomatoes evenly over the rolled-out dough, leaving a small border around the edges for the crust.
Tear or slice the fresh mozzarella and distribute it over the tomatoes.
Gently place the pizza (keeping it on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Remove from the oven and immediately add fresh basil leaves. Optionally, drizzle a bit of olive oil over the pizza before serving.
For topping variations, consider adding thinly sliced pepperoni, sautéed mushrooms, caramelized onions, or sliced black olives before baking.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
