Wood-Fired Neapolitan Pizza with Fresh Mozzarella and Basil

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Classic Neapolitan style pizza baked in a wood-fired oven featuring a thin crust topped with fresh mozzarella, ripe tomatoes, and fragrant basil leaves. This Italian-inspired pizza recipe, ready in about 29 minutes, pairs pizza dough, San Marzano tomatoes, fresh mozzarella 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: 9 min Serves 2 Italian cuisine 700 cal/serving

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Ingredients

12 oz pizza dough
1/2 cup crushed San Marzano tomatoes
6 oz, sliced fresh mozzarella
10 fresh basil leaves
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper

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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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to simulate a wood-fired oven environment.
Step 2: On a floured surface, stretch 12 oz pizza dough into a 12-inch thin circle, maintaining an airy edge for the crust.
Step 3: Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border around the edges.
Step 4: Distribute 6 oz sliced fresh mozzarella evenly over the tomato sauce.
Step 5: Season with 1/2 tsp sea salt and 1/4 tsp ground black pepper.
Step 6: Transfer the pizza carefully onto the preheated pizza stone and bake for 7-9 minutes until the crust is blistered and cheese is bubbling.
Step 7: Remove pizza from oven and immediately scatter 10 fresh basil leaves on top and drizzle 2 tbsp extra virgin olive oil before slicing and serving.