Wood-Fired Margherita Pizza with Fresh Basil and Buffalo Mozzarella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Thin-crust pizza baked in a wood-fired oven topped with tangy tomato sauce, creamy buffalo mozzarella, and fresh basil leaves. This italian-inspired pizza ready in about 25 minutes pairs pizza dough, tomato sauce, buffalo mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 10 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven.
  2. Step 2: Stretch the 12 oz pizza dough on a floured surface into a 12-inch round, about 1/4 inch thick.
  3. Step 3: Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
  4. Step 4: Tear 6 oz buffalo mozzarella into small pieces and scatter them evenly over the sauce.
  5. Step 5: Bake the pizza on the preheated stone for 8-10 minutes until the crust is golden and cheese is bubbling.
  6. Step 6: Remove the pizza from the oven and immediately scatter 10 fresh basil leaves on top, drizzle with 2 tbsp extra virgin olive oil, and sprinkle 1/2 tsp sea salt. Add 1/4 tsp crushed red pepper flakes if desired for heat.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Margherita Pizza with Fresh Basil and Buffalo Mozzarella 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 Margherita Pizza with Fresh Basil and Buffalo Mozzarella?

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 Margherita Pizza with Fresh Basil and Buffalo Mozzarella?

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 and Buffalo Mozzarella 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.

What goes well with Wood-Fired Margherita Pizza with Fresh Basil and Buffalo Mozzarella?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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