Wood-Fired Pizza with San Marzano Tomato and Fresh Mozzarella

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Hand-tossed pizza baked in a wood-fired oven with bright San Marzano tomato sauce, creamy fresh mozzarella, and a sprinkle of fresh basil. This Italian-inspired pizza recipe, ready in about 30 minutes, pairs pizza dough, San Marzano canned tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

1 lb pizza dough
1 cup San Marzano canned tomatoes
2 tbsp extra virgin olive oil
2 cloves minced fresh garlic cloves
8 oz, sliced fresh mozzarella cheese
10 fresh basil leaves
1/2 tsp sea salt
optional, pinch 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

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Instructions

Step 1: Preheat your wood-fired oven or conventional oven to 500°F with pizza stone inside for at least 45 minutes.
Step 2: In a bowl, crush 1 cup San Marzano tomatoes by hand, stir in 2 tbsp extra virgin olive oil, 2 minced fresh garlic cloves, and 1/2 tsp sea salt. Set aside for sauce.
Step 3: On a floured surface, stretch 1 lb pizza dough into a 12-inch round about 1/4 inch thick.
Step 4: Transfer dough to a pizza peel dusted with flour or cornmeal. Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
Step 5: Arrange 8 oz sliced fresh mozzarella evenly on top of the sauce.
Step 6: Slide pizza onto hot pizza stone and bake for 7-9 minutes or until crust is puffed and golden and cheese is melted and bubbly.
Step 7: Remove pizza from oven, scatter 10 fresh basil leaves on top, and drizzle with a little more olive oil. Optionally sprinkle crushed red pepper flakes for heat before slicing and serving.