Presto® SaladShooter® Recipe: Pizza Margherita
A Recipe for your Original or Professional SaladShooter® slicer-shredder
Pizza Margherita

As legend goes, this pizza was first made in 1889 in Naples, Italy, tailored after the colors of the Italian flag with tomatoes, basil, and mozzarella and served as a patriotic specialty for Queen Margherita. It’s still made with quality Italian tomatoes, fresh basil, fresh garlic, and freshly grated cheeses all on a homemade crust. Fresh and simple just never goes out of style.


  • 1 cup warm water (105°–115°F)
  • 1/2 teaspoon honey
  • 1 package active dry yeast (2 1/4 tsp.)
  • 2 1/2 to 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons olive oil


  • 1 tablespoon extra-virgin olive oil
  • 1 cup canned finely chopped Italian tomatoes
  • 2 to 3 cloves garlic, minced
  • 6 cherry tomatoes, cut in half
  • 1/3 cup torn fresh basil leaves, washed and dried
  • 4 ounces mozzarella cheese
  • 2 ounces Parmigiano Reggiano cheese or Parmesan cheese
  • Fresh basil leaves, optional

Stir water and honey together. Add yeast and stir to dissolve. Let stand until foamy (5 minutes). In a separate bowl, add 2 1/2 cups flour. Make a large well in the center; add salt. Add yeast mixture and olive oil to well. Stir gently to form a soft dough. Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 7 to 10 minutes, adding only as much flour as necessary. Place dough in a lightly oiled bowl. Roll dough to cover with oil. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch down dough. Turn out onto lightly floured surface and shape into a ball. Cover with a towel and let rise 15 to 20 minutes.

Preheat oven to 500°F. Adjust rack to bake in lower third of oven. Combine canned tomatoes and garlic in small bowl; set aside. Fit SaladShooter® slicer/shredder with Shredding Cone. Shred mozzarella; set aside.

Roll out and stretch dough to form two 9- to 10-inch crusts. Place crusts on floured baking sheet. Brush each crust with olive oil, top with tomato mixture, and layer basil leaves on tomatoes. Layer mozzarella on basil. Add cherry tomatoes. Bake for 10 minutes.

Fit SaladShooter® with Shredding Cone and shred Parmigiano-Reggiano cheese; shred twice for a finer shred. Sprinkle on baked pizza. Garnish with basil leaves if desired.

Makes two 9- to 10-inch pizzas

Presto Tip:

Need to make the dough ahead of time? Make dough and let it rise for 1 hour. Punch down, form into a ball, place in a freezer bag, and freeze (good for about 3 months). When ready to use, place in refrigerator the night before it’s needed. Remove from fridge and let set (still in the bag) for 1 hour. Remove from bag, shape to desired size, and place on pan. Cover and let dough come to room temperature before adding other ingredients.

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