Wood-Fired Brick Oven Margherita Pizza
Classic Italian Margherita pizza with fresh mozzarella, basil, and tomato sauce baked in a wood-fired oven for an authentic crust and smoky flavor. This italian-inspired pizza (vegetarian) ready in about 30 minutes pairs pizza dough, crushed San Marzano tomatoes, sliced fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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
- 1 lb pizza dough
- 1/2 cup crushed San Marzano tomatoes
- 8 oz, sliced fresh mozzarella cheese
- 10 leaves fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1, minced garlic clove
Instructions
- Step 1: Preheat your wood-fired oven or conventional oven to 500°F with a pizza stone inside for at least 45 minutes to ensure it's very hot.
- Step 2: On a floured surface, stretch 1 lb pizza dough into a 12-inch round, about 1/4 inch thick, making sure to leave a slightly thicker edge for the crust.
- Step 3: Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border. Sprinkle 1/2 tsp salt and 1 minced garlic clove over the sauce.
- Step 4: Distribute 8 oz sliced fresh mozzarella evenly over the pizza and drizzle 2 tbsp extra virgin olive oil on top.
- Step 5: Transfer the pizza onto the hot pizza stone and bake for 7-9 minutes or until the crust is golden and cheese is bubbling and slightly browned.
- Step 6: Remove the pizza from the oven and immediately scatter 10 fresh basil leaves on top before slicing and serving.
Frequently asked questions
How long does Wood-Fired Brick Oven Margherita Pizza 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 Wood-Fired Brick Oven Margherita Pizza?
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 Wood-Fired Brick Oven Margherita Pizza?
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 Wood-Fired Brick Oven Margherita Pizza 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.
Is Wood-Fired Brick Oven Margherita Pizza 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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