Thin-Crust Margherita Pizza

  • Preparation 25 MIN
    Cooking 12 MIN
  • Servings 1
  • Makes 6






  1. In a bowl, combine all the ingredients. Set aside.


  1. In the oven, place a pizza stone or inverted baking sheet on the middle rack. Preheat the oven to 450°F (230°C).
  2. Divide the dough into 6 pieces. On a work surface lightly floured with semolina, roll out 1 piece of dough at a time into an 11-inch (28 cm) disc. Place on a sheet of parchment paper.
  3. Spread 6 tbsp (90 ml) of sauce onto each disc. Lightly drizzle with olive oil. Slightly stretch the dough if it has shrunk.
  4. Bake 1 pizza at a time on the pizza stone or baking sheet for 10 minutes. Top the pizza with a few cubes of mozzarella and basil leaves, and bake for 2 more minutes or until the cheese has melted and the crust is crisp. Remove from the oven. Repeat with the remaining ingredients.


Semolina adds a wonderful crunch to the pizza crust.

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To help you with this recipe

Pizza Stone

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.