Wood-Fired Margherita Pizza with Fresh Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Italian pizza featuring a crisp wood-fired crust topped with vibrant San Marzano tomato sauce, fresh mozzarella, and aromatic basil leaves. This italian-inspired pizza (vegetarian) ready in about 80 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

★ 4.1 (8 ratings) Prep: 70 min Cook: 10 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 tsp active dry yeast with 160 ml warm water and let it bloom for 5 minutes until foamy.
  2. Step 2: Add 250 g all-purpose flour, 1 tsp salt, and 1 tbsp extra virgin olive oil to the yeast mixture, then knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover and let it rise for 1 hour at room temperature until doubled.
  3. Step 3: Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside for at least 30 minutes.
  4. Step 4: Roll out the dough on a floured surface to a 12-inch circle, then spread 100 g San Marzano tomato sauce evenly over the base, leaving a 1-inch border.
  5. Step 5: Tear 125 g fresh mozzarella into pieces and scatter evenly atop the sauce. Season with a pinch of sea salt and black pepper.
  6. Step 6: Transfer the pizza onto the preheated stone and bake for 7-9 minutes until the crust is golden and cheese bubbles.
  7. Step 7: Remove from the oven and immediately scatter 10 fresh basil leaves on top before drizzling with a little extra virgin olive oil. Serve hot.

Frequently asked questions

How long does Wood-Fired Margherita Pizza with Fresh Basil take to make?

Total time is about 80 minutes (70 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 Margherita Pizza with Fresh Basil?

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 all-purpose flour from drying out.

Can I substitute ingredients in Wood-Fired Margherita Pizza with Fresh Basil?

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 Margherita Pizza with Fresh Basil 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 Margherita Pizza with Fresh Basil 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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