Nickel Allergy Friendly Classic Margherita Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

Nickel Allergy Friendly Classic Margherita Pizza

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole san marzano tomatoes
1 clove garlic, minced
1 tbsp olive oil
½ tsp fine salt

For the pizza

8 oz fresh mozzarella, torn into rough pieces
1 tbsp olive oil
¼ cup fresh basil leaves
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

For serving

flaky sea salt, to taste

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
2
Add the flour, fine salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!