Wood-Fired Pizza with Charred Tomato Sauce and Manchego

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A rustic pizza featuring smoky charred tomato sauce, nutty Manchego cheese, and a crispy blistered crust from a wood-fired oven. This italian-inspired pizza (vegetarian) ready in about 35 minutes blends all-purpose flour, active dry yeast, warm water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 1/2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 1/2 cups warm water
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 5 medium ripe Roma tomatoes
• 3 whole garlic cloves
• 1 tsp dried oregano
• 1 1/2 cups Manchego cheese, grated
• 1/4 cup fresh basil leaves
• 1/4 tsp optional red pepper flakes

Instructions

1. Step 1: In a large bowl, dissolve 1 tsp active dry yeast in 1 1/2 cups warm water (about 110°F). Let sit for 5 minutes until foamy.
2. Step 2: Add 3 1/2 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp olive oil to the yeast mixture. Stir until dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 1/2 hours until doubled.
4. Step 4: While dough rises, preheat a grill or wood-fired oven to high heat (about 700°F). Halve 5 ripe Roma tomatoes and 3 whole garlic cloves, then char them cut-side down on a grill pan or cast iron skillet over direct heat for 6-8 minutes until blackened and softened.
5. Step 5: Transfer charred tomatoes and garlic to a blender, add 1 tsp dried oregano, and blend until smooth. Season with salt to taste.
6. Step 6: Punch down the dough and divide into 2 equal portions. Roll each into a 12-inch round on a floured surface.
7. Step 7: Spread a thin layer of the charred tomato sauce evenly over each dough round, leaving a 1-inch border.
8. Step 8: Sprinkle 3/4 cup grated Manchego cheese over each pizza, add a pinch of red pepper flakes if desired.
9. Step 9: Transfer pizzas to the hot grill or wood-fired oven. Cook for 4-6 minutes until crust is blistered and cheese is melted and bubbly.
10. Step 10: Remove pizzas and garnish with fresh basil leaves. Slice and serve immediately.