Baked Italian-Style Pizza with Imported Mozzarella and Fresh Basil

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A thin-crust pizza baked to perfection topped with high-quality imported mozzarella cheese, fresh basil leaves, and a vibrant tomato sauce. This Italian-inspired pizza recipe (vegetarian), ready in about 30 minutes, pairs pizza dough, olive oil, crushed canned tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Italian cuisine 700 cal/serving

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Ingredients

1 ball (12 oz) pizza dough
2 tbsp olive oil
1/2 cup crushed canned tomatoes
2 cloves, minced garlic cloves
1/2 tsp dried oregano
1/4 tsp salt
6 oz, sliced fresh mozzarella
10 fresh basil leaves
2 tbsp grated Parmesan cheese
1 tbsp for dusting cornmeal

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Instructions

Step 1: Preheat oven to 500°F with a pizza stone or baking sheet inside to heat. In a small bowl, mix 1/2 cup crushed canned tomatoes with 2 minced garlic cloves, 1/2 tsp dried oregano, and 1/4 tsp salt until combined.
Step 2: Lightly flour a clean surface and roll out 12 oz pizza dough into a 12-inch circle. Sprinkle 1 tbsp cornmeal on a pizza peel or flat baking sheet.
Step 3: Transfer dough to the peel or baking sheet dusted with cornmeal. Brush dough edges with 2 tbsp olive oil.
Step 4: Spread the tomato mixture evenly over the dough, leaving a 1-inch border. Arrange 6 oz sliced fresh mozzarella evenly on top.
Step 5: Slide pizza onto the preheated stone or baking sheet and bake for 8-10 minutes until crust is golden and cheese bubbles and lightly browns.
Step 6: Remove pizza and scatter 10 fresh basil leaves and 2 tbsp grated Parmesan cheese over the hot pizza. Let cool 2 minutes before slicing and serving.