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

By · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 75 min Cook: 12 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Roman-Style Pizza with Fresh Mozzarella and Sun-Dried Tomatoes take to make?

Total time is about 87 minutes (75 min prep + 12 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 Roman-Style Pizza with Fresh Mozzarella and Sun-Dried Tomatoes?

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 all-purpose flour from drying out.

Can I substitute ingredients in Roman-Style Pizza with Fresh Mozzarella and Sun-Dried Tomatoes?

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

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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