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Pizza Margherita

Pizza Margherita

Pizza Margherita

Have fun making this great basic pizza and then add the toppings of your choice…

Part of the Italian Collection


800g flour

200g semolina flour

2 tbsp olive oil

1 tsp salt

1 tsp caster sugar

2 packets active dry yeast

Tomato sauce (see bruschetta recipe)

1½ tsp dried oregano

225g mozzarella

8 basil leaves


Pour the yeast into a jug of warm water and let it sit for 10 minutes. 

Put the flours into a large baking bowl, and make a well. Add the olive oil and the salt, mix in the yeast mixture. 

Blend with a fork, pulling in the flour from the sides. The dough will begin to look like little rags. Continue mixing for another 3 to 4 minutes until it comes away clean from the sides. Tip it onto a floured surface and knead for 5 minutes until the dough is smooth.

Divide into 4, cut a cross in the top and place onto a baking tray. Cover and leave overnight or in a warm place for an hour until doubled in size.

Preheat the oven to as high as it will go. Place a heavy baking tray, or pizza stone if you have one, in the oven to heat. Roll out each piece of dough to about 5mm thick. Place onto an upturned tray, as this makes it easier to push them into the oven, and leave to rest again for 15 minutes. Place your desired topping on, starting with a good spoonful of your basic tomato sauce. Place in the oven for 10 minutes then add the mozzarella and oregano (and any other toppings you wish to add) and return to the oven for another 8 minutes. Remove and sprinkle with fresh basil.

Tip: I like to have several bowls filled with all sorts of toppings and let my guests choose their favourites.


by Nikki Legon

© Living Magazine / originally published in April 2015