Wood-Fired Brick Oven Margherita Pizza

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 30 minutes, pairs pizza dough, crushed San Marzano tomatoes, 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.

Prep: 20 min Cook: 10 min Serves 2 Italian cuisine 700 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Distribute 8 oz sliced fresh mozzarella evenly over the pizza and drizzle 2 tbsp extra virgin olive oil on top.
  5. 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.
  6. Step 6: Remove the pizza from the oven and immediately scatter 10 fresh basil leaves on top before slicing and serving.

Related recipes