Wood-Fired Pizza with Imported Mozzarella and San Marzano Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin-crust pizza topped with creamy imported mozzarella, vibrant San Marzano tomato sauce, and fresh basil, baked to a perfect foldable finish. This italian-inspired pizza (vegetarian) ready in about 24 minutes pairs ball (about 12 oz) pizza dough, San Marzano tomato sauce, sliced fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, 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: 15 min Cook: 9 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to its highest setting, ideally 500°F, with a pizza stone inside for at least 45 minutes to simulate a wood-fired oven.
  2. Step 2: Stretch 1 ball of pizza dough (about 12 oz) on a floured surface into a 12-inch round, leaving a slightly thicker edge for the crust.
  3. Step 3: Spread 1/2 cup San Marzano tomato sauce evenly over the dough, leaving a 1-inch border.
  4. Step 4: Arrange 6 oz sliced fresh mozzarella evenly over the sauce, then scatter 10 fresh basil leaves on top.
  5. Step 5: Drizzle 2 tbsp extra virgin olive oil over the pizza and sprinkle 1/2 tsp sea salt. Optionally add 1/4 tsp crushed red pepper flakes for heat.
  6. Step 6: Transfer the pizza to the preheated stone and bake for 7-9 minutes until the crust is golden and cheese is bubbling and slightly browned.
  7. Step 7: Remove from oven, let cool for 2 minutes, slice, and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Pizza with Imported Mozzarella and San Marzano Tomatoes take to make?

Total time is about 24 minutes (15 min prep + 9 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Fired Pizza with Imported Mozzarella and San Marzano Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep san marzano tomato sauce from drying out.

Can I substitute ingredients in Wood-Fired Pizza with Imported Mozzarella and San Marzano Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Pizza with Imported Mozzarella and San Marzano Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Wood-Fired Pizza with Imported Mozzarella and San Marzano Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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