The classic & simple italian pizza of choice the Margherita gets a little help from my weakness for adding Garlic & anchovy in all Italian cooking ( well maybe apart from Tiramasu), from this base recipe you can add whatever toppings you like or have on hand to jazz it up!


  • 4 tablespoons extra virgin olive oil

  • 1 tin chopped roma tomatoes

  • 1 clove garlic, crushed and finely chopped

  • 2 anchovies (finely chopped)

  • 1/2 tsp salt

  • 6 oz. mozzarella cheese, shredded

  • 1/4 cup fresh shredded parmesan cheese

  • 6 fresh basil leaves cut into julienne strips

  • 1/4 cup of parmesan cheese

  • For the Pizza Dough

  • 8 grams of dry yeast (1 satchel)

  • 1/4 teaspoon of sugar

  • 3/4 cup of lukewarm water

  • 1 3/4 cups of unbleached plain flour

  • 1/2 teaspoon of salt


  • For the Pizza dough:

  • 1.

    Combine 1 satchel of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes until frothy.

  • 2.

    Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

  • 3.

    Pour the yeast mix into the bowl (or food processor) and mix until ready to knead by hand (around 30 seconds to a minute in a food processor). If using a bowl, mix with a spoon until you have a neat ball that pulls away from the bowl.

  • 4.

    Place a moist towel over the bowl & let rest in a warm place for about an hour to prove & double in size.

  • 5.

    Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.

  • 6.

    Roll out by hand to around about 12'' base. Pressing out dough to form a slight lip around the outside, don't stress if it's not round as it looks far more rustic that way.

  • 7.

    Let base sit for 10 minutes to bounce back slightly and press fingertips into centre of pizza to for large dimples.

  • To make the Pizza:

  • 1.

    Heat a frying pan with the olive oil and place garlic and anchoveis into pan and slowly fry until garlic softens & the anchovies melt

  • 2.

    Add tomatoes and pinch of salt and reduce on low heat for 10 minutes.

  • 3.

    Brush dough crust lightly with olive oil.

  • 4.

    Top with cheese, then tomatoes.

  • 5.

    Drizzle with olive oil.

  • 6.

    Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.

  • 7.

    Remove from oven and top with parmesan cheese, then basil.

  • 8.

    Cool on a wire rack for 2 minutes before cutting into slices and serving.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1049kj
  • Fat Total 57g
  • Saturated Fat 22g
  • Protein 43g
  • Carbohydrate 90g
  • Sugar 2g
  • Sodium 1149mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For a little Kick try adding some chilli to the tomato sauce base or adding a few more Anchovies on top for a real flavour hit. Personally i use a stone based pizza cooker but you can also buy the stone bases to cook pizzas on at homeware shops, the results are amazing.

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Posted by JimmyvilleReport
looks awesome! :)
Posted by sh@rp.iReport
interesting twist, BUT, its a traditional pizza that shouldnt be tampered with, no garlic or anchovies
You can get pizza stones from all good homeware store for as little as $10 but i went OTT & bought one of these babies! and will never look back...

Next stop a wood fired oven outdoors:)
I love a traditionalist and totally agree, and as such have changed the title ;)