Partenope-Style Italian Pizza with Imported Mozzarella and Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Thin-crust pizza topped with rich imported mozzarella, fresh basil, and San Marzano tomato sauce, baked to perfect foldable deliciousness. This italian-inspired pizza ready in about 38 minutes pairs all-purpose flour, (1 packet) active dry yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/4 cups (110°F) warm water
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 cup, crushed San Marzano canned tomatoes
• 8 oz, sliced fresh mozzarella cheese
• 1/2 cup whole leaves fresh basil leaves
• 2, minced garlic cloves
• 1/4 tsp (optional) red pepper flakes
• 1 tbsp (for dusting) cornmeal

Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (110°F). Let sit for 5-10 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 tsp salt. Make a well in the center and add the yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled in size.
4. Step 4: Preheat oven to 500°F (or highest setting) with a pizza stone or baking sheet inside. Punch down dough and divide it into two 10-inch rounds.
5. Step 5: Lightly dust a pizza peel or flat baking sheet with 1 tbsp cornmeal. Stretch one dough round into a 10-inch circle. Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
6. Step 6: Distribute half of 8 oz sliced fresh mozzarella over the sauce. Sprinkle 2 minced garlic cloves and 1/8 tsp red pepper flakes over the cheese. Bake on the hot stone or baking sheet for 7-9 minutes until crust is golden and cheese bubbling.
7. Step 7: Remove pizza from oven and scatter 1/4 cup fresh basil leaves on top. Repeat with second dough round and remaining ingredients. Serve immediately, folding slices as desired.