Wood-Fired Italian Margherita Pizza
Classic thin-crust pizza baked in a wood-fired oven with fresh mozzarella, ripe tomatoes, and fragrant basil for a simple yet vibrant taste. This italian-inspired pizza (vegetarian) ready in about 25 minutes pairs room temperature pizza dough, preferably San Marzano tomato sauce, whole leaves fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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, room temperature pizza dough
- 1/2 cup, preferably San Marzano tomato sauce
- 8 oz, sliced into 1/4-inch rounds fresh mozzarella
- 12 whole leaves fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 tbsp, for dusting cornmeal
Instructions
- Step 1: Preheat wood-fired oven or conventional oven to highest temperature (about 500°F) with a pizza stone inside for 45 minutes. Dust a pizza peel or baking sheet with 1 tbsp cornmeal.
- Step 2: Stretch 1 lb pizza dough into a 12-inch thin round on the cornmeal-dusted surface. Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border.
- Step 3: Arrange 8 oz sliced fresh mozzarella evenly on top of the sauce. Sprinkle 1/2 tsp sea salt over the cheese.
- Step 4: Transfer the pizza onto the hot stone and bake for 7-9 minutes until the crust is golden with charred spots and cheese is bubbling.
- Step 5: Remove pizza and immediately scatter 12 fresh basil leaves on top. Drizzle 2 tbsp extra virgin olive oil over the pizza before slicing and serving.
Frequently asked questions
How long does Wood-Fired Italian Margherita Pizza take to make?
Total time is about 25 minutes (15 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 Italian 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 room temperature pizza dough from drying out.
Can I substitute ingredients in Wood-Fired Italian 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 Italian Margherita Pizza 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 Wood-Fired Italian 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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