Wood-Fired Pizza with Charred Tomato Sauce and Fresh Mozzarella

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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.

Neapolitan-style pizza baked in a wood-fired oven featuring smoky charred tomato sauce and melted fresh mozzarella cheese. This Italian-inspired pizza recipe, ready in about 40 minutes, pairs pizza dough, roma tomatoes, garlic cloves 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.

Prep: 30 min Cook: 10 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

1 lb pizza dough
5 medium roma tomatoes
3 garlic cloves
3 tbsp extra virgin olive oil
8 oz fresh mozzarella
1/4 cup fresh basil leaves
1 tsp sea salt
1/4 tsp crushed red pepper flakes
2 tbsp cornmeal

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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Instructions

Step 1: Preheat a wood-fired pizza oven or conventional oven to 700°F (or highest setting). Slice 5 medium roma tomatoes in half and place cut-side down on a baking sheet. Roast for 20 minutes until the skins are charred and blackened.
Step 2: In a blender, combine the roasted tomatoes with 3 minced garlic cloves, 2 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/4 tsp crushed red pepper flakes. Blend until smooth to create a smoky tomato sauce.
Step 3: Lightly flour a work surface and stretch 1 lb pizza dough into a 12-inch thin round. Sprinkle 2 tbsp cornmeal on a pizza peel or baking sheet to prevent sticking.
Step 4: Spread the charred tomato sauce evenly over the dough, leaving a 1-inch border. Tear 8 oz fresh mozzarella into chunks and distribute evenly over the sauce.
Step 5: Slide the pizza onto the hot pizza stone or directly on the wood-fired oven floor. Bake for 5-7 minutes until the crust is blistered and cheese is melted and bubbly.
Step 6: Remove from oven and scatter 1/4 cup fresh basil leaves on top. Drizzle with 1 tbsp extra virgin olive oil before slicing and serving.