Wood-Fired Margherita Pizza with Basil and Mozzarella

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Thin-crust pizza baked in a wood-fired style with fresh mozzarella, San Marzano tomatoes, and fragrant basil leaves for a classic Italian experience. This Italian-inspired pizza recipe (vegetarian), ready in about 27 minutes, pairs pizza dough, San Marzano tomatoes, fresh mozzarella 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: 15 min Cook: 12 min Serves 2 Italian cuisine 700 cal/serving

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Ingredients

12 oz ball, room temperature pizza dough
1/2 cup crushed San Marzano tomatoes
6 oz, sliced fresh mozzarella
10 fresh basil leaves
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1, minced garlic clove

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

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Instructions

Step 1: Preheat oven to 500°F with a pizza stone inside for at least 45 minutes to mimic wood-fired heat. Stretch 12 oz room temperature pizza dough into a 12-inch thin circle on a floured surface.
Step 2: In a small bowl, combine 1/2 cup crushed San Marzano tomatoes with 1 minced garlic clove and 1/2 tsp sea salt. Spread this sauce evenly over the dough, leaving a 1-inch border around the edges.
Step 3: Distribute 6 oz sliced fresh mozzarella evenly over the tomato sauce. Drizzle 2 tbsp extra virgin olive oil over the pizza.
Step 4: Transfer the pizza to the hot pizza stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling and slightly browned.
Step 5: Remove pizza from oven and immediately scatter 10 fresh basil leaves on top before slicing and serving.