Wood-Fired Mozzarella and Basil Pizza with Focaccia Starter

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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.

A thin-crust pizza topped with fresh mozzarella and basil, served alongside warm focaccia bread to start. This Italian-inspired pizza recipe, ready in about 25 minutes, layers pizza dough, fresh mozzarella, fresh basil leaves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 650 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. 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

12 oz pizza dough
6 oz, sliced fresh mozzarella
1/4 cup fresh basil leaves
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
8 oz, warm focaccia bread
2 cloves, minced garlic
1 tbsp fresh, chopped rosemary

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 your oven to 500°F with a pizza stone inside for at least 30 minutes to achieve a wood-fired effect.
Step 2: Roll out 12 oz pizza dough on a floured surface into a 12-inch circle. Brush the dough lightly with 1 tbsp extra virgin olive oil, then scatter 6 oz sliced fresh mozzarella evenly over the surface.
Step 3: Sprinkle 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper on top, then slide the pizza onto the hot stone and bake for 7-9 minutes until the crust is blistered and cheese is bubbling.
Step 4: While the pizza bakes, warm 8 oz focaccia bread in the oven for 5 minutes. In a small pan, heat 1 tbsp extra virgin olive oil over medium heat and sauté 2 minced garlic cloves with 1 tbsp chopped fresh rosemary for 1-2 minutes until fragrant. Brush this garlic-rosemary oil over the warm focaccia.
Step 5: Remove the pizza from the oven, scatter 1/4 cup fresh basil leaves on top, and drizzle with a little more olive oil if desired. Serve immediately with the garlic-rosemary focaccia.