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Pizza Margherita
with Italian tossed salad

Active: 40 min Total: 1 hr 10 min

Sometimes simple is best, and that's definitely the case with pizza margherita that needs little more than some fresh mozzarella and basil to make an irresistible dinner. Toss together a simple Italian salad while the pizza cooks.

Tags

Ingredients

Servings:
4
Metric
Pizza Sauce:
  • Garlic - 2 cloves, chopped
  • Oil, olive - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Tomato paste - 4 Tbsp
  • Stock, any type - 1/4 cup (sub water)
Pizza Margherita:
  • Pizza dough, gluten-free - 1 lb
  • Flour, any gluten-free - 2 Tbsp
  • Cheese, fresh mozzarella - 8 oz, sliced
  • Basil, fresh - 10 leaves, sliced
  • Oil, olive - 1 Tbsp
  • Pizza sauce (ingredients listed separately) - ~1/2 cup
Italian Tossed Salad:
  • Tomatoes, medium (sub half a cup cherry or grape tomatoes for each medium tomato) - 1, diced
  • Celery - 1 stalk, chopped
  • Lettuce, romaine (sub green leaf or iceberg) - 2 hearts, chopped
  • Black olives, sliced (2.25 oz / 63 g) - 1 can, drained and rinsed
  • Mayonnaise (sub plain Greek yogurt) - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Oregano, dried - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pizza dough - If you are making pizza dough from a gluten-free mix, ideally make this the night before so it has time to rest. Cover in gluten-free flour and let rest for at least 30 minutes outside of fridge before rolling out. (Making of dough should be done 1 day ahead)
  2. Make sauce - (If prepping right before cooking, get oven heating before continuing with prep.) Chop garlic. Heat a saucepan over medium heat. Add olive oil (the portion for the sauce) and when hot, add garlic and oregano and saute until fragrant, ~1 minute. Stir in tomato paste and stock and simmer until thickens slightly, ~1 minute. Add more stock if needed to reach a smooth, spreadable consistency. (Can be done up to 5 days ahead)
  3. Mozzarella / Basil / Tomatoes / Celery / Lettuce - Prep as directed.
  4. Olives - Drain and rinse.

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Make

  1. Heat oven to 425F (218C) degrees and position top rack so it’s at the very top.
  2. Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with olive oil (the portion for the pizza).
  3. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  4. Spread tomato sauce over dough. Top with cheese and basil.
  5. Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
  6. While pizza cooks, whisk together mayonnaise, olive oil (the portion for the salad), vinegar and oregano. Toss dressing with lettuce, olives, tomatoes and celery.
  7. Slice pizza and serve with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (82)
Gluten-free (1)
Paleo (9)
Vegetarian (11)

31 reviews

made this with trader joes cauliflower crust. next time will make with whole wheat pizza dough, but the sauce was yummy! didn't make the salad, made our own usual salad instead

By: Jennifer
Posted: Dec 06, 2017
Diet: Original
0 Helpful

We added spinach and olives to the pizza and skipped the salad.

By: Leila
Posted: Nov 20, 2017
Diet: Original
0 Helpful

Made with breasts instead of thighs. Made the marinara extra spicy and it was quite good. Filling -- didn't miss the pasta.

By: Sundi
Posted: May 23, 2017
Diet: Paleo
0 Helpful

Use quality pre made pizza dough or make it from scratch.

By: Gabe
Posted: Apr 09, 2017
Diet: Original
0 Helpful

Sauce was nasty and the pizza would have tasted better with dough from scratch.

By: Rhonda
Posted: Aug 28, 2016
Diet: Original
0 Helpful

Used pre made crust

By: Sara
Posted: Jul 20, 2016
Diet: Original
0 Helpful