Wood-Fired Mozzarella and Buffalo Ricotta Pizza

By · Reviewed by AislePrompt Editorial · ·

A classic Italian-inspired pizza featuring creamy buffalo mozzarella and ricotta cheese baked on a thin, crispy crust with fresh basil. This italian-inspired pizza (vegetarian) ready in about 85 minutes pairs high-gluten flour, 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.

Prep: 75 min Cook: 10 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 250g high-gluten flour, 3g active dry yeast, and 5g salt. Slowly add 130ml lukewarm water and 15ml extra virgin olive oil, stirring until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  2. Step 2: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
  3. Step 3: Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes to mimic wood-fired heat.
  4. Step 4: Roll out the dough into a 12-inch circle on a floured surface. Spread 120g tomato sauce evenly over the surface, leaving a 1-inch border.
  5. Step 5: Tear 150g buffalo mozzarella into chunks and dollop 100g ricotta cheese evenly over the sauce. Mince 1 clove garlic and sprinkle over the pizza.
  6. Step 6: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is golden and cheese is bubbling.
  7. Step 7: Remove from the oven and scatter 8 fresh basil leaves on top. Drizzle lightly with extra virgin olive oil before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Mozzarella and Buffalo Ricotta Pizza take to make?

Total time is about 85 minutes (75 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 Mozzarella and Buffalo Ricotta Pizza?

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 high-gluten flour from drying out.

Can I substitute ingredients in Wood-Fired Mozzarella and Buffalo Ricotta Pizza?

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 Mozzarella and Buffalo Ricotta Pizza 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 Mozzarella and Buffalo Ricotta Pizza 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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