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Recipe of: © Monsieur Cuisine

Classic Margherita pizza

MC plus
2 pizzas
Average difficulty
Ready in: 1:30 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 14.02.2018

MAKES 2 PIZZAS

  • sugar
  • 10 g fresh yeast
  • 250 g flour
  • 4 tbsp olive oil
  • salt
  • 6 tbsp puréed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • pepper
  • 100 g mozzarella

PLUS:

  • flour, for dusting the work surface

Nutrients

Per pizza:

  • calorific value
    3676 kj / 878 kcal
  • protein: 24 g
  • carbohydrates: 98 g
  • fat: 41 g
Instruction
Preparation time
15 min.
Ready in
1:30 h
  1. To make the pizza dough, pour 150 ml water and ½ teaspoon of sugar into the blender jug. Crumble in the yeast, then mix the ingredients for 2 minutes/37 °C/speed setting 1. Next, add the flour, 2 tablespoons of olive oil and ½ teaspoon of salt and knead the ingredients using the knead button/2 minutes into a smooth dough. The dough should not be too sticky when handled but if necessary add a little more flour or water until it reaches the right consistency.
  2. Remove the dough from the blender jug, shape into a ball and place in a bowl covered with a tea towel. Leave to rise in a warm place for at least 60 minutes until doubled in size.
  3. To make the tomato sauce, place the puréed tomatoes, tomato paste, oregano, ¼ teaspoons of salt, 3 pinches of pepper and a pinch of sugar in the clean blender, then mix well for 20 seconds/speed setting 4.
  4. Thinly slice the mozzarella. Pre-heat the oven to 240 °C. Brush the baking tray with 1 tablespoon of olive oil. Give the pizza dough another vigorous kneading by hand, divide into two portions, then roll out separately into two pizza bases. Cover with tomato sauce and arrange the mozzarella slices over the top. Finish by drizzling the remaining olive over the pizzas and bake for 15 minutes until golden brown.

VARIATIONS:

Using Margherita pizza as your basic recipe, it is very simple to add various other ingredients to create some other favourite pizza classics. Each pizza is always finished off with a topping of 100 g mozzarella.

Salami pizza: arrange 7 slices of salami on top of the tomato sauce.

Funghi pizza: add a topping of 100 g button mushrooms (sliced) to the tomato sauce.

Spinaci pizza: cook 100–150 g frozen spinach according to the instructions on the packet, then season to taste with salt and pepper and spread over the tomato sauce.

Hawaii pizza: add a topping of 2–3 diced pine apple slices and 2 slices of cooked ham (chopped) to the tomato sauce.

Peperoni pizza: top the tomato sauce with strips of bell pepper (half each of a red, yellow and green).

Cipolla pizza: peel 1–2 onions, slice into rings, then arrange over the tomato sauce.

Prosciutto pizza: top the tomato sauce with 2–3 slices of diced ham.

Depending on personal taste, you can, of course, include any or all of the above-mentioned ingredients in any combination you like!

Finished!

Bon appétit with Monsieur Cuisine