Photo of Tuscan margherita pizzas by WW

Tuscan margherita pizzas

PersonalPoints™ per serving
Total Time
1 hr 30 min
15 min
15 min
This traditional Margherita is ramped up with the addition of mushrooms, black olives and peppery rocket leaves.



100 g, baby-size

Plain flour

2 cup(s)

Dry yeast

1 tsp, instant

Sea salt

½ tsp

Caster sugar

½ tsp


1 tbs, to dust

Cherry tomatoes

800 g, canned

Black olives

12 individual, thinly sliced


100 g, button variety, thinly sliced

Olive oil

1 tbs


1¼ cup(s)


  1. Preheat oven to 230°C. Combine the flour, yeast, salt and sugar in a large bowl. Add the water and stir to combine. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Place in a warm, draught-free spot for 1 hour or until the dough doubles in size.
  2. Line 2 large baking trays with baking paper. Use your fist to punch the dough down in the centre. Divide the dough into 4 portions. Lightly dust the work surface with semolina. Roll a portion of dough out to a 5mm-thick, 20cm-diameter disc. Place on the prepared tray. Repeat with the remaining portions of dough.
  3. Drain the cherry tomatoes, reserving ½ cup (125ml) of the juice. Spread a little reserved tomato juice over each pizza base. Top with cherry tomatoes, bocconcini, olive and mushroom.
  4. Bake, swapping trays halfway through cooking, for 12-15 minutes or until golden brown. Transfer to serving plates. Drizzle with the oil and sprinkle with the rocket leaves. Serve immediately.


SERVING SUGGESTION: Rocket leaves drizzled with balsamic vinegar.