Wood-Fired Neapolitan Pizza with Spicy Calabrian Chili Oil

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Classic Neapolitan pizza dough topped with fresh mozzarella, San Marzano tomatoes, basil leaves, and a drizzle of homemade Calabrian chili oil for a smoky heat. This Italian-inspired pizza recipe, ready in about 24 minutes, pairs pizza dough ball, 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: 15 min Cook: 9 min Serves 2 Italian cuisine 700 cal/serving

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Ingredients

1, about 12 oz pizza dough ball
1/2 cup, crushed San Marzano tomatoes
6 oz, sliced fresh mozzarella
8 fresh basil leaves
2 tbsp extra virgin olive oil
1 tsp Calabrian chili flakes
1, minced garlic cloves
1/2 tsp sea salt

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Instructions

Step 1: Preheat your oven to the highest temperature possible (ideally 500°F or higher) and place a pizza stone or heavy baking sheet inside to heat for at least 45 minutes.
Step 2: To make the chili oil, gently warm 2 tbsp extra virgin olive oil in a small saucepan over low heat. Add 1 tsp Calabrian chili flakes and 1 minced garlic clove. Cook for 2 minutes until fragrant but not browned, then remove from heat.
Step 3: On a floured surface, stretch 1 12-oz pizza dough ball into a 12-inch circle, leaving a slightly thicker edge for the crust.
Step 4: Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, sprinkle with 1/2 tsp sea salt, then arrange 6 oz sliced fresh mozzarella over the top.
Step 5: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is puffed, golden, and the cheese is bubbling.
Step 6: Remove the pizza from the oven, scatter 8 fresh basil leaves on top, and drizzle the prepared Calabrian chili oil over the pizza. Serve immediately.