Indulge in our must-try Margherita Pizza

November 9, 2023


A food icon cherished by Australians from coast to coast. Its well-known popularity as one of Australia’s most consumed foods should come as no surprise, given its versatility and overall deliciousness. Whether you have some leftover pizza from last night, an outing with friends for lunch or watching the footy over dinner, grabbing a slice of pizza is more often than not a satisfying choice to settle your hunger cravings.

But have you ever yearned to create your own delightful and tasty pizza from the comfort of your home?

We can help you with that craving with our very own pizza oven. The Mistral Professional Pizza Oven features our dual heating element, ensuring fast and even cooking whether you’ve created your pizza from scratch or just a modest frozen pizza bought at your local supermarket.

You no longer have to rely solely on pizzerias for your pizza cravings; you can now bring the magic of pizza-making right into your own kitchen. 

Here is our tasty Margherita recipe to indulge your desire for a delicious slice of pizza.

Recipe - Margherita pizza

A picture of a delicious Margherita pizza


  • 100ml of Tomato Passata 
  • 2 tablespoons of finely chopped basil leaves (plus some small leaves for garnish) 
  • 1 clove of garlic, finely chopped 
  • 4 bocconcini, sliced into 1cm thick rounds 
  • 2 tablespoons of freshly grated Parmesan cheese 
  • 8 cherry tomatoes halved 
  • A drizzle of extra virgin olive oil

Pizza bases 

  • 2 cups (300g) strong (baker's) flour, plus extra to dust 
  • 7g sachet dry active yeast 
  • 1 tsp caster sugar 
  • 1 tbsp olive oil, plus extra to grease 
  • 200ml warm water

How to make

  1. Start by sifting the flour into a spacious bowl to prepare the pizza bases. Then, incorporate the yeast, sugar, and a teaspoon of salt into the flour. Create a well in the centre of the mixture and pour in 200ml of warm water and oil. Gradually bring the ingredients together using a wooden spoon or your hands. Transfer the dough onto a floured surface once the dough starts to come together. 
  2. Now, knead the dough for about 5 minutes by hand, or if you prefer, you can use an electric mixer with a dough hook attachment. Continue kneading until the dough reaches a smooth and elastic consistency. 
  3. Next, lightly grease the same bowl you used earlier with a small amount of oil. Place the dough back into the bowl and cover it with a clean tea towel. Allow the dough to rest in a warm location for approximately 1 hour or until it has doubled in size.
  4. While the dough is proving, preheat your Mistral Professional Pizza Oven to 240°C. Once the dough has risen, gently knock it back by punching it to release any trapped air. Then, divide the dough into two equal portions and roll them out on a floured surface. Aim to create two very thin pizza bases, each around 25cm in diameter. Carefully transfer these bases onto two lightly floured baking sheets. 
  5. Now, let's prepare the pizza toppings. Mix the passata or sugo with the chopped basil and garlic, creating a flavorful tomato sauce. Spread this sauce evenly over the pizza bases, leaving a 2cm border around the edges. 
  6. Divide the bocconcini cheese evenly between the two pizza bases, then scatter the freshly grated Parmesan cheese and halved cherry tomatoes (cut side up). Finish by drizzling a bit of olive oil over the toppings. 
  7. Place the prepared pizzas into the preheated Mistral Professional Pizza Oven and cook for about 8-10 minutes, until the cheese has melted and the pizza bases are crisp and golden around the edges. 
  8. Once the pizzas are out of the oven, drizzle them with olive oil for added flavour. Garnish with small basil leaves, and serve the delicious homemade pizzas immediately. 

Bonus Recipe - Prosciutto, basil & mozzarella pizza

A picture of a delicious pizza


  • 200g of mixed baby tomatoes, cut in half 
  • 250g of baby spinach leaves 
  • 200g of fresh mozzarella, torn into pieces 
  • 250g of low-fat ricotta cheese (equivalent to 1/4 cup) 
  • 2 large wholemeal Lebanese bread wraps
  • 6 slices of prosciutto 
  • Chunky Dip with Basil, Cashew, and Parmesan

How to make

  1. Start by preheating your Mistral Professional Pizza Oven to 240°C. 
  2. Grab your toppings. Let’s begin with the spinach. Place your fresh spinach into a bowl and cover it with boiling water. Let the spinach sit for a minute. Once cool, gently squeeze the excess moisture to ensure your base doesn’t get soggy.
  3. Now, the exciting time: assembling the pizza. Take each base and place them onto a piece of baking paper. This ensures your base doesn’t stick to your pizza tray or stone.
  4. Generously spread your ricotta cheese in and around the pizza base.
  5. Now, let’s add the spinach on top of the ricotta.
  6. Add fresh tomato slices, mozzarella cheese and slices of prosciutto.
  7. Place your pizza into the Mistral Professional Pizza Oven and bake for about 5 minutes or until the edges are golden and crusty.
  8. Finish your pizza with a spoonful of dip and freshly ground black pepper.