Wood-Fired Margherita Pizza with Fresh Basil and Fior di Latte

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 drafted and published.

Thin-crust pizza baked in a wood-fired oven, topped with vibrant tomato sauce, creamy Fior di Latte mozzarella, and fragrant fresh basil leaves. This Italian-inspired pizza recipe (vegetarian), ready in about 30 minutes, pairs pizza dough, San Marzano canned tomatoes, extra virgin olive oil 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
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to its highest setting (ideally 500°F or more) with a pizza stone inside for at least 45 minutes.
  2. Step 2: In a small bowl, combine 1/2 cup crushed San Marzano tomatoes with 1 tbsp extra virgin olive oil, 1 minced garlic clove, and 1/2 tsp sea salt. Stir and set aside.
  3. Step 3: Stretch 1 ball of pizza dough into a 12-inch thin round on a floured surface, then transfer to a pizza peel dusted with flour.
  4. Step 4: Spread the tomato sauce evenly over the dough, leaving a 1-inch border around the edges. Scatter 6 oz torn fresh mozzarella pieces evenly on top.
  5. Step 5: Slide the pizza onto the hot pizza stone and bake for 7-9 minutes until the crust is puffed and charred in spots and cheese is melted and bubbly.
  6. Step 6: Remove the pizza and immediately scatter 8 fresh basil leaves over the top. Drizzle with a little more olive oil if desired and serve hot.

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