Stone-Baked Margherita Pizza with Fresh Basil

By · Reviewed by AislePrompt Editorial · ·

A classic Italian pizza featuring a thin stone-baked crust topped with fresh mozzarella, tangy tomato sauce, and vibrant basil leaves. This italian-inspired pizza (vegetarian) ready in about 27 minutes pairs pizza dough, olive oil, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 1, 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: 15 min Cook: 12 min Serves 1 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 475°F (245°C) and place a pizza stone inside to heat for 30 minutes.
  2. Step 2: On a lightly floured surface, stretch 250 g of pizza dough into a 10.5-inch round. Sprinkle 1 tbsp cornmeal on a pizza peel or baking sheet to prevent sticking.
  3. Step 3: Transfer the dough to the peel, brush the surface evenly with 1 tbsp olive oil, then spread 100 ml tomato sauce evenly, leaving a 1-inch border.
  4. Step 4: Tear 125 g fresh mozzarella into small pieces and distribute evenly over the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Slide the pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and cheese is bubbling.
  6. Step 6: Remove the pizza and immediately scatter 10 fresh basil leaves on top before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Stone-Baked Margherita Pizza with Fresh Basil take to make?

Total time is about 27 minutes (15 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 Stone-Baked 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 pizza dough from drying out.

Can I substitute ingredients in Stone-Baked 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 Stone-Baked Margherita Pizza with Fresh Basil for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.

Is Stone-Baked Margherita Pizza with Fresh Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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