Classic Margherita Pizza with Fresh Basil

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 drafted and published.

Hand-stretched dough topped with tangy tomato sauce, fresh mozzarella, and bright basil leaves baked until bubbling and golden — the canonical Neapolitan Margherita, faithful to its Italian origins. This Italian-inspired pizza recipe (vegetarian), ready in about 32 minutes, pairs pizza dough, crushed tomatoes, fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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: 12 min Serves 4 Italian cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pizza dough
1/2 cup crushed tomatoes
8 oz sliced fresh mozzarella cheese
1/4 cup whole fresh basil leaves
2 tbsp olive oil
1 clove minced garlic
1/2 tsp salt
1/4 tsp dried oregano
1 tbsp for dusting cornmeal

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
Step 2: On a floured surface, stretch 1 lb pizza dough into a 12-inch round about 1/4 inch thick. Dust a pizza peel or inverted baking sheet with 1 tbsp cornmeal and transfer the dough onto it.
Step 3: In a small bowl, mix 1/2 cup crushed tomatoes with 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp dried oregano. Spread this sauce evenly over the dough, leaving a 1-inch border.
Step 4: Arrange 8 oz sliced fresh mozzarella evenly over the sauce. Drizzle 2 tbsp olive oil over the top.
Step 5: Slide the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is melted and bubbling.
Step 6: Remove pizza from oven and immediately scatter 1/4 cup whole fresh basil leaves over the hot cheese. Let rest for 2 minutes before slicing and serving.