Margherita Pizza

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Signature Recipe

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Prep Time

20 minutes
Rise: 1 hour

Cook Time

15-20 minutes


2 (10-inch) Pizzas


1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 teaspoons sugar
1 1/4 cup warm water
4 cups all-purpose flour
1 teaspoon salt
1/2 cup extra virgin olive oil

1/2 cup pizza sauce
2 cups fresh mozzarella, cut in 1/2-inch chunks
2 Roma tomatoes, thinly sliced
Salt and pepper, to taste
1/2 cup fresh basil leaves, for garnish


  1. To make the dough, combine the yeast, sugar, and warm water in a small bowl and set aside until foamy, about 5 minutes.
  2. Position the Dough Blade in the 64-ounce Precision Processor, then add the flour, salt, olive oil, and yeast mixture.
  3. Select DOUGH for 30 seconds, or until a dough ball forms.
  4. Place dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let rise in a warm place for 1 hour, or until dough ball doubles in size.
  5. Once dough has risen, preheat oven to 400°F.
  6. Cut dough ball in half. Roll out one half into a 10-inch disc and place on a lightly oiled pan. Repeat with other half.
  7. Top each rolled-out dough with 1/4 cup pizza sauce, spreading it out in a thin and even layer. Sprinkle each with mozzarella and then top with tomatoes. Sprinkle with salt and pepper to taste.
  8. Bake 15 to 20 minutes, or until crust is golden brown and cooked through. Garnish with fresh basil.
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