Slimming Recipes

Margherita pizza

Britain’s favourite Italian export is a doddle to make at home! Rolling out your own dough is great fun and our lighter recipe keeps the Syns down to just 7 per serving

  • 7 Syns per serving
  • 55 minutes
  • Serves 4

Total Time 55mins

Course: Breakfast, lunch

Cuisine: slimming world

Keyword: Margherita pizza

Servings: 4


  • 125 g strong bread flour
  • 7 g sachet instant active yeast

For the topping:

  • 4 shallots finely chopped
  • 3 garlic cloves crushed
  • 1 tsp dried red chilli flakes
  • 2 tsp dried oregano
  • 400 g can chopped tomatoes
  • 1 tbsp tomato purée
  • 70 g reduced-fat mozzarella cheese cubed or sliced
  • Small handful of torn fresh basil leaves to serve


  • Put all the topping ingredients apart from the mozzarella and basil in a saucepan, season to taste and cook over a medium-low heat for 25-30 minutes or until you have a thick, spreadable sauce.
  • Meanwhile, preheat your oven to 200°C/fan 180°C/gas 6 and heat through a baking sheet or, better still, a pizza stone – this will help your pizza to cook evenly.
  • Put the flour in a large bowl and stir in the yeast and 1 tsp salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour (1 level tsp is ½ Syn), turn out the dough and knead for 5 minutes until smooth. Use a rolling pin to roll the dough into a thin circle about 22cm across.
  • Put your rolled-out base on the preheated pizza stone or baking sheet (add a sheet of non-stick baking parchment if you’re using a baking sheet). Spoon the tomato sauce over the base and arrange the mozzarella on top.
  • Bake for 15-20 minutes or until the base is golden. Scatter over the basil and serve hot with a rocket salad.


  • If you’re feeling creative, you could add other toppings, too. Peppers, mushrooms, lean ham (visible fat removed) and skinless cooked chicken are all Free – or try a Fiorentina-style pizza with a scattering of spinach and an egg cracked on top. To make it vegan, just swap out the mozzarella for 70g dairy-free mozzarella alternative and add 1½ Syns per serving.

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