Roman-Style Pizza with Fresh Mozzarella and Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A thin, crispy Roman-style pizza topped with fresh mozzarella, tangy sun-dried tomatoes, and fragrant basil for a bright, Mediterranean flavor. This Italian-inspired pizza recipe, ready in about 87 minutes, pairs all-purpose flour, warm water, instant dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 250 g all-purpose flour
• 150 ml warm water
• 1 tsp instant dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• 125 g fresh mozzarella
• 50 g sun-dried tomatoes in oil
• 10 fresh basil leaves
• 100 ml tomato passata
• 20 g grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• to taste black pepper

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

Instructions

1. Step 1: In a large bowl, combine 250 g all-purpose flour, 1 tsp instant dry yeast, and 1 tsp salt. Slowly add 150 ml warm water and 2 tbsp olive oil, mixing until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
2. Step 2: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
3. Step 3: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
4. Step 4: Roll out the dough into a thin 12-inch circle on a floured surface. Transfer it to a piece of parchment paper.
5. Step 5: Spread 100 ml tomato passata evenly over the dough, leaving a 1-inch border. Tear 125 g fresh mozzarella into pieces and scatter on top along with 50 g chopped sun-dried tomatoes.
6. Step 6: Sprinkle 20 g grated Parmesan cheese, 1/4 tsp crushed red pepper flakes, and black pepper to taste over the pizza.
7. Step 7: Slide the pizza with parchment onto the hot stone or baking sheet and bake for 10-12 minutes until the crust is golden and crisp, and the cheese is bubbling.
8. Step 8: Remove from oven, scatter 10 fresh basil leaves on top, drizzle with a little olive oil if desired, and serve immediately.