Focaccia-Topped Margherita Pizza with Fresh Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A thin-crust pizza featuring fresh mozzarella and a unique focaccia topping served alongside for dipping, capturing the essence of classic Italian flavors. This Italian-inspired pizza recipe, ready in about 27 minutes, pairs Pizza dough, Fresh mozzarella cheese, Extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 12 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
  2. Step 2: Roll out 1 lb pizza dough on a floured surface into a 12-inch circle, transferring it onto parchment paper.
  3. Step 3: Brush the dough evenly with 2 tbsp extra virgin olive oil and sprinkle 1 tsp salt over the surface.
  4. Step 4: Arrange 8 oz sliced fresh mozzarella evenly on top, leaving a small border for the crust.
  5. Step 5: Slide the pizza with parchment onto the hot stone or baking sheet and bake for 10-12 minutes until the crust is golden and cheese has melted.
  6. Step 6: While the pizza bakes, heat 1 tbsp extra virgin olive oil in a small skillet over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant; toss the focaccia strips in the garlic oil to warm and infuse.
  7. Step 7: Remove the pizza from oven, scatter 12 fresh basil leaves on top, and serve immediately with the garlic-infused focaccia strips on the side.

Frequently asked questions

How long does Focaccia-Topped Margherita Pizza with Fresh Mozzarella take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Focaccia-Topped Margherita Pizza with Fresh Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.

Can I substitute ingredients in Focaccia-Topped Margherita Pizza with Fresh Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Focaccia-Topped Margherita Pizza with Fresh Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Focaccia-Topped Margherita Pizza with Fresh Mozzarella?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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