Neapolitan-Style Individual Punch Pizza with Fresh Mozzarella

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 personal-sized hand-tossed pizza topped with tangy tomato sauce, fresh mozzarella, and basil, baked to a tender crust with slight char. This Italian-inspired pizza recipe (vegetarian), ready in about 24 minutes, brings together pizza dough ball, about 8 oz, crushed San Marzano tomatoes, fresh mozzarella cheese, sliced for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 700 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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: 9 min Serves 1 Italian cuisine 700 cal/serving

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Ingredients

1 pizza dough ball, about 8 oz
1/3 cup crushed San Marzano tomatoes
3 oz fresh mozzarella cheese, sliced
6 fresh basil leaves
1 tbsp extra virgin olive oil
1 garlic clove, minced
1/4 tsp salt
a pinch black pepper
1 tbsp semolina flour for dusting

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

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Instructions

Step 1: Preheat oven to 500°F with a pizza stone or baking steel inside for at least 45 minutes to ensure a hot surface.
Step 2: Lightly dust a clean surface with 1 tbsp semolina flour. Stretch 1 ball of pizza dough (8 oz) into a 10.5-inch round by gently pressing and stretching with your fingers until about 1/4-inch thick.
Step 3: In a small bowl, mix 1/3 cup crushed San Marzano tomatoes with 1 minced garlic clove, 1/4 tsp salt, and a pinch of black pepper. Spread this sauce evenly over the stretched dough, leaving a 1-inch border.
Step 4: Tear 3 oz fresh mozzarella into chunks and scatter evenly over the tomato sauce.
Step 5: Slide pizza onto the preheated stone in the oven and bake for 7-9 minutes until crust is puffed and golden with slight char, and cheese is melted and bubbling.
Step 6: Remove pizza from oven, immediately scatter 6 fresh basil leaves on top and drizzle with 1 tbsp extra virgin olive oil before slicing and serving.