Homemade Margherita and Pepperoni Pizzas

5 from 4 votes

Homemade Margherita and Pepperoni Pizzas

Pizza night tonight? Forget takeaway and try one of these simple pizza recipes instead! Made with easy pantry ingredients, these pizzas are healthier, easier on your wallet and so quick and easy to make. Try my tips and homemade pizza topping ideas for the perfect for pizza night, any time!

Prep Time15

Cook Time15

Resting Time30

Total Time1

Course: Main Course

Cuisine: Italian

Servings: large pizzas

Calories: 1125kcal

Author: Andrea Geddes

Ingredients

1 serve homemade pizza dough See recipe link in notes below, or alternatively use two pre-prepared pizza bases.
4-6 tbsp homemade pizza sauce (see recipe link in the notes below)
4 cups fresh mozzarella cheese shredded

For pepperoni pizzas

150 grams pepperoni or good quality salami
1 green capsicum thinly sliced
2 tbsp olive oil
fresh basil torn, to serve.

For margherita pizzas

2 large tomatoes sliced
½ cup baby bocconcini sliced
2 cloves garlic crushed
2 tbsp olive oil
pepper to taste
fresh basil torn, to serve

Metric - US Customary

Instructions

Prepare the homemade pizza dough as per the instructions found here.
Separate the dough into 2 even portions and stretch the dough to a circular shape of desired size and thickness.
Place the pizza bases onto lightly oiled pizza trays.
Pre-heat oven to 220 C°.
Prepare the homemade pizza sauce as per the instructions found here. The sauce can also be prepared ahead, but only takes minutes to make.

For the pepperoni pizza (two pizzas)

Using a spoon, spread the pizza sauce over the bases and cover with the shredded mozzarella.
Place the capsicum and pepperoni thinly over the bases and lightly brush the crust with the olive oil.
Place into the oven and bake for around 15 minutes, or until the bases have cooked through, the crust is golden and the cheese has melted and bubbled.
Remove from the oven and top with the fresh basil. Slice and serve immediately. Enjoy!

For the margherita pizza (two pizzas)

Using a spoon, spread the pizza sauce over the bases and cover with the shredded mozzarella.
Gently press the sliced tomatoes with a paper towel to remove excess moisture. Place the tomatoes, garlic and sliced bocconcini over the pizza bases.
Sprinkle with cracked pepper to taste and lightly brush the crust with the olive oil.
Place into the oven and bake for around 15 minutes, or until the bases have cooked through, the crust is golden and the cheese has melted and bubbled.
Remove from the oven and top with the fresh basil. Slice and serve immediately. Enjoy!

Notes

The recipes above make either 2 large pepperoni, or 2 large margherita pizzas. Alternatively, you can reduce the suggested toppings and make one of each.

If you love meal prepping or are short on time, the pizza dough can be made ahead and stored in the fridge for 4-5 days, or the freezer in an airtight container. Allow the dough to return to room temperature before cooking, as cold dough will not hold its shape and will take longer to rise.

The pizza sauce only takes a few minutes to make and can be stored in the fridge ahead of time. All toppings can also be chopped and stored, ready to be added to the pizzas.

Nutrition