Neapolitan-Style Wood-Fired Margherita Pizza with Fresh Basil

By · Reviewed by AislePrompt Editorial · ·

A simple Neapolitan margherita pizza baked in a wood-fired oven, topped with fresh mozzarella, tomato sauce, and aromatic basil. This italian-inspired pizza ready in about 20 minutes pairs San Marzano tomato sauce, fresh mozzarella, leaves fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 10 min Cook: 10 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your wood-fired oven to approximately 800°F or your home oven to its highest setting with a pizza stone inside for 45 minutes.
  2. Step 2: On a floured surface, stretch 1 ball (about 14 oz) of pizza dough into a 12-inch round, keeping a slightly thicker edge for the crust.
  3. Step 3: Spread 1/2 cup San Marzano tomato sauce evenly over the dough, leaving a 1-inch border.
  4. Step 4: Tear 6 oz fresh mozzarella into small chunks and distribute evenly over the sauce.
  5. Step 5: Sprinkle 1/2 tsp sea salt over the pizza and place it on the hot stone or pizza peel.
  6. Step 6: Bake in the wood-fired oven for 90 seconds to 3 minutes or in a home oven for 7-10 minutes until the crust is puffed, slightly charred, and the cheese is melted and bubbly.
  7. Step 7: Remove pizza, scatter 10 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 Wood-Fired Margherita Pizza with Fresh Basil take to make?

Total time is about 20 minutes (10 min prep + 10 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 Neapolitan-Style Wood-Fired Margherita Pizza with Fresh Basil?

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 san marzano tomato sauce from drying out.

Can I substitute ingredients in Neapolitan-Style Wood-Fired Margherita Pizza with Fresh Basil?

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 Wood-Fired Margherita Pizza with Fresh Basil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Neapolitan-Style Wood-Fired Margherita Pizza with Fresh Basil?

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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