Neapolitan-Style Individual Punch Pizza with Fresh Mozzarella

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

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 (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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Tear 3 oz fresh mozzarella into chunks and scatter evenly over the tomato sauce.
  5. 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.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does Neapolitan-Style Individual Punch Pizza with Fresh Mozzarella take to make?

Total time is about 24 minutes (15 min prep + 9 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.

How do I store leftover Neapolitan-Style Individual Punch Pizza with Fresh Mozzarella?

Refrigerate any leftover neapolitan-style individual punch pizza with fresh mozzarella in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.

Can I substitute ingredients in Neapolitan-Style Individual Punch 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 Neapolitan-Style Individual Punch Pizza with Fresh Mozzarella for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.

Is Neapolitan-Style Individual Punch Pizza with Fresh Mozzarella vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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