Oven-Baked San Marzano Tomato and Fresh Mozzarella Pizza

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

A classic Italian pizza featuring slow-cooked San Marzano tomatoes, fresh mozzarella, and basil, baked to golden perfection. This italian-inspired pizza ready in about 35 minutes pairs pizza dough, San Marzano tomato sauce, fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 15 min Serves 2 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 475°F (245°C) and place a pizza stone on the middle rack to heat for 30 minutes.
  2. Step 2: On a lightly floured surface, roll the 1 (12-inch) pizza dough ball into a 12-inch circle, then transfer to a floured pizza peel.
  3. Step 3: Brush the dough with 1 tablespoon olive oil, then spread 1/2 cup San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border.
  4. Step 4: Sprinkle 1/2 teaspoon dried oregano over the sauce, then arrange 4 ounces sliced fresh mozzarella over the sauce.
  5. Step 5: Bake for 12-15 minutes until the crust is golden and the cheese is bubbly, then remove from oven.
  6. Step 6: Top with 2 tablespoons torn fresh basil, season with salt and pepper to taste, and slice immediately.

Frequently asked questions

How long does Oven-Baked San Marzano Tomato and Fresh Mozzarella Pizza take to make?

Total time is about 35 minutes (20 min prep + 15 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 Oven-Baked San Marzano Tomato and Fresh Mozzarella Pizza?

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 Oven-Baked San Marzano Tomato and Fresh Mozzarella Pizza?

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 Oven-Baked San Marzano Tomato and Fresh Mozzarella Pizza 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 Oven-Baked San Marzano Tomato and Fresh Mozzarella Pizza?

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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