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 with a tangy tomato sauce and melty mozzarella, paired with a vibrant antipasto salad loaded with olives, salami, and provolone. This Italian-inspired pizza recipe, ready in about 32 minutes, pairs pizza dough, tomato sauce, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1/2 cup tomato sauce
• 8 oz shredded mozzarella cheese
• 2 tbsp olive oil
• 2 minced garlic cloves
• 1 tsp dried oregano
• 1/4 cup pitted and sliced black olives
• 1/4 cup pepperoni slices
• 1/4 cup sliced salami
• 1/4 cup cubed provolone cheese
• 1/2 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh basil
• 2 tbsp red wine vinegar
• 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 or baking sheet inside for 30 minutes to mimic a wood-fired oven.
2. Step 2: On a lightly floured surface, stretch 1 lb pizza dough into a 12-inch round. Transfer to a pizza peel or parchment paper.
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 over the sauce.
4. Step 4: Drizzle 2 tbsp olive oil and sprinkle 2 minced garlic cloves and 1 tsp dried oregano over the cheese.
5. Step 5: Slide the pizza onto the preheated stone and bake for 10-12 minutes until crust is crisp and cheese is bubbly and golden.
6. Step 6: Meanwhile, combine 1/4 cup black olives, 1/4 cup pepperoni slices, 1/4 cup sliced salami, 1/4 cup cubed provolone cheese, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh basil in a bowl.
7. Step 7: Toss the antipasto salad with 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Step 8: Remove pizza from oven, let cool for 2 minutes, slice, and serve alongside the antipasto salad.