Margherita Pizza
A simple family favourite pizza with a soft dough and tomato and cheese topping.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 3g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 500g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Yeastuse 7g | £2.50227g · £1.11 per 100g | £2.60227g · £1.16 per 100g |
| Chopped tomatoesuse 400g | 2 × £0.45227g | £0.45400g |
| Cheese (cheddar or mozzarella)use 200g | £6.90450g · £1.53 per 100g | £7.00454g · £1.52 per 100g |
| Eggspack 6 · use 1 egg | £2.10£0.35 each | £2.40£0.40 each |
| Basket total (full packs) | £13.20 | £12.90 |
| Cost of what this recipe uses | £4.53 | £4.42 |
| Per serving | £1.13 | £1.11 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh out 7g of yeast and dissolve it in 250ml of warm water. Leave it to sit for 5 minutes until frothy.
- Weigh out 500g of plain flour and add it to a large bowl. Make a well in the centre and pour in the yeast mixture. Mix together with a wooden spoon until a dough forms. Knead for 10 minutes on a floured surface until smooth and elastic. Cover with a damp tea towel and leave to rise for 1 hour.
- Weigh out 400g of chopped tomatoes and place them in a saucepan. Add 1 tbsp of vegetable oil, 1 tsp of salt, and 1 tsp of black pepper. Simmer on a low heat for 15 minutes until thickened. Set aside to cool.
- Weigh out 200g of cheese (cheddar or mozzarella) and grate it. Set aside.
- Preheat your oven to 220°C (200°C fan)/425°F/Gas 7. Roll out the dough on a floured surface to your desired thickness. Transfer the dough to a floured pizza tray or baking sheet.
- Spread the cooled tomato sauce evenly over the dough, leaving a small border. Sprinkle the grated cheese over the top. Crack an egg into the centre of the pizza and season with salt and black pepper to taste.
- Bake in the preheated oven for 15-20 minutes until the crust is golden and the cheese is bubbly. Allow to cool for 5 minutes before slicing.
- Slice the pizza into 4 wedges and serve immediately. Enjoy your homemade Margherita pizza!
Tips
- To make it cheaper, use a cheaper type of cheese or omit the egg.
- To batch‑cook and portion it for the week, prepare the dough and sauce in advance, then freeze them on separate trays. When ready to bake, thaw the dough and sauce in the fridge overnight and bake as directed.
- To reheat it safely, place the pizza on a baking tray and reheat in a preheated oven at 180°C (160°C fan)/350°F/Gas 4 for 10‑15 minutes until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).