Wood-Fired NY-Style Pizza with Antipasto Salad

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Thin-crust New York style pizza topped with tomato sauce, mozzarella, and fresh basil, paired with a vibrant antipasto salad loaded with marinated vegetables and olives. This Italian-inspired pizza recipe, ready in about 30 minutes, pairs pizza dough, olive oil, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, 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.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1/2 cup tomato sauce
• 8 oz shredded mozzarella cheese
• 10 fresh basil leaves
• 4 cups mixed salad greens
• 1/2 cup chopped marinated artichoke hearts
• 1/2 cup sliced roasted red peppers
• 1/3 cup pitted and halved kalamata olives
• 1/4 cup sliced pepperoncini peppers
• 1/4 cup thinly sliced red onion
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic wood-fired heat.
2. Step 2: On a lightly floured surface, stretch 1 lb of pizza dough into a 12-inch circle, then brush the surface with 2 tbsp olive oil.
3. Step 3: Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border. Sprinkle 8 oz shredded mozzarella cheese evenly, then scatter 10 fresh basil leaves on top.
4. Step 4: Transfer pizza to the preheated stone and bake for 8-10 minutes until crust is crisp and cheese is bubbly and golden.
5. Step 5: While pizza bakes, combine 4 cups mixed salad greens, 1/2 cup chopped marinated artichoke hearts, 1/2 cup sliced roasted red peppers, 1/3 cup halved kalamata olives, 1/4 cup sliced pepperoncini peppers, and 1/4 cup thinly sliced red onion in a large bowl.
6. Step 6: In a small bowl, whisk together 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Step 7: Drizzle dressing over the salad and toss gently to combine. Serve pizza hot with the antipasto salad on the side.