Margherita Mini Pizzas

This perfect combination of tomatoes, mozzarella cheese, and fresh basil will leave you wanting just one more bite.

No Knead Dough

  • 3 cups all-purpose flour
  • 2 tsp. instant yeast
  • 2 tsp. salt
  • 1 (12 ounce) can or bottle of beer
  • 1 Tbsp. + 1/4 cup olive oil


  • for drizzling olive oil
  • 4 garlic cloves, minced
  • 3 large tomatoes, thinly sliced
  • 16 ounces sliced fresh mozzerella
  • 1 bunch fresh basil, torn into bite-sized pieces
Margherita Mini Pizzas
Total Time: varies


Servings: 4 individual pizzas

Approximate nutrition information per pizza: 794 calories; 35.8 g fat; 16 g saturated fat; 61 mg cholesterol; 1519 mg sodium; 79.8 g carbohydrate; 1 g fiber; 1.8 g sugar; 32 g protein 


For the crust

Step 1. Stir together flour, yeast and salt. Add beer and 1 tablespoon olive oil. Mix until well combined. Cover the bowl and let sit at room temperature until the crust doubles in size, about 1–2 hours. (You can also let dough rise overnight in the refrigerator.)

Step 2. Flour your work surface and split dough into four equal pieces. Roll into crusts and place on a piece of parchment paper. Lightly drizzle each crust with olive oil. 

Step 3. Preheat oven to 500°F. Place a heavy sheet pan or pizza stone in the oven while it preheats. Place dough on heated pan and bake for 3–5 minutes, just until it starts to cook. Remove crust from oven and top with oil, garlic, sliced tomatoes and torn basil. Bake until cheese is melted, about 5 minutes.