Vegetarian Vegan Margherita Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

This homemade pizza starts with a simple yeasted dough that gets kneaded until smooth and left to rise into a pillowy ball, then stretched by hand into a 12-inch round with that classic thicker edge. Crushed San Marzano tomatoes, mixed with garlic, salt, and oregano, make an uncooked sauce that stays bright and fresh under the heat of a screaming-hot oven. A generous layer of melty shredded cheese and a drizzle of olive oil go on before it hits the stone, baking until the crust turns deep golden and blistered and the top turns bubbly and gorgeous. Fresh basil scattered on right out of the oven adds that final fragrant, herby lift. It's the kind of pizza night centerpiece that comes together with pantry basics and a hot oven, and it's a naturally solid choice for a vegetarian table. Slice it up and serve immediately while that crust is at its crispiest.

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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)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp fine salt
1 tbsp olive oil

For the sauce

1 can (14 oz) whole peeled san marzano tomatoes
1 clove garlic, minced
½ tsp fine salt
¼ tsp dried oregano

For the topping

1 ½ cups vegan cheese, shredded
1 tbsp olive oil, for drizzling
½ cup fresh basil leaves

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and olive oil, then stir with a fork 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. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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