Stone-Baked Margherita Pizza with Fresh Basil and Mozzarella
Thin-crust pizza baked on a stone with fresh mozzarella, tangy tomato sauce, and fragrant basil for a classic Italian flavor experience. This italian-inspired pizza (vegetarian) ready in about 30 minutes pairs homemade or store-bought pizza dough, olive oil, sliced fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb, homemade or store-bought pizza dough
- 2 tbsp olive oil
- 8 oz, sliced fresh mozzarella cheese
- 1/2 cup tomato sauce
- 1/4 cup fresh basil leaves
- 1/2 tsp salt
- optional, 1/4 tsp crushed red pepper
Instructions
- Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to ensure it is very hot.
- Step 2: On a floured surface, stretch and roll out 1 lb pizza dough into a 12-inch round about 1/4 inch thick. Transfer to a pizza peel or parchment paper.
- Step 3: Brush the dough lightly with 2 tbsp olive oil, then spread 1/2 cup tomato sauce evenly over the surface, leaving a 1-inch border.
- Step 4: Arrange 8 oz sliced fresh mozzarella evenly over the sauce. Sprinkle 1/2 tsp salt and optional 1/4 tsp crushed red pepper for a slight kick.
- Step 5: Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling and slightly browned.
- Step 6: Remove pizza from oven and immediately scatter 1/4 cup fresh basil leaves on top. Let rest for 2 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stone-Baked Margherita Pizza with Fresh Basil and Mozzarella take to make?
Total time is about 30 minutes (20 min prep + 10 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 and Mozzarella?
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 olive oil from drying out.
Can I substitute ingredients in Stone-Baked Margherita Pizza with Fresh Basil and Mozzarella?
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 and Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 and Mozzarella 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.
