Wood-Fired Pizza with Fresh Mozzarella and Roasted Cherry Tomatoes

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 with blistered cherry tomatoes and creamy mozzarella baked in a high-heat oven for a bubbly, charred crust and vibrant flavor. This Italian-inspired pizza recipe (vegetarian), ready in about 40 minutes, pairs pizza dough, cherry tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 20 min Serves 4 Italian cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pizza dough
2 cups cherry tomatoes
2 tbsp extra virgin olive oil
8 oz fresh mozzarella, torn
1/4 cup fresh basil leaves
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) crushed red pepper flakes

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 500°F with a pizza stone or steel placed on the middle rack for at least 45 minutes to achieve a very hot baking surface.
Step 2: Toss 2 cups cherry tomatoes with 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes (optional). Spread on a baking sheet and roast in the oven for 15 minutes until soft and blistered.
Step 3: On a lightly floured surface, stretch 1 lb pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust.
Step 4: Transfer dough onto a pizza peel dusted with flour or cornmeal. Scatter roasted cherry tomatoes evenly over the dough.
Step 5: Distribute 8 oz torn fresh mozzarella over the tomatoes.
Step 6: Slide pizza onto the preheated pizza stone and bake for 8-10 minutes until the crust is puffed and charred in spots, and cheese is melted and bubbly.
Step 7: Remove pizza from oven and scatter 1/4 cup fresh basil leaves over the top. Drizzle with a little more olive oil if desired before slicing and serving.