Wood-Fired Punch Pizza with San Marzano Tomato and Mozzarella

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

A 10.5-inch individual pizza with a hand-stretched crust topped with San Marzano tomatoes, fresh mozzarella, and basil, baked to crispy perfection. This italian-inspired pizza ready in about 24 minutes brings together pizza dough, San Marzano tomato sauce, fresh mozzarella cheese for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 650 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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 1 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 45 minutes to mimic a wood-fired oven.
  2. Step 2: On a lightly floured surface, stretch 250 g of pizza dough into a 10.5-inch round, about 1/4-inch thick, ensuring an even thickness.
  3. Step 3: Spread 100 g of San Marzano tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
  4. Step 4: Tear 125 g of fresh mozzarella into small pieces and distribute them evenly over the sauce.
  5. Step 5: Sprinkle 1/2 tsp of sea salt and 1/4 tsp of black pepper over the cheese, then drizzle 1 tbsp of extra virgin olive oil across the top.
  6. Step 6: Carefully transfer the pizza onto the preheated pizza stone and bake for 7-9 minutes until the crust is golden and cheese bubbles with slight browning.
  7. Step 7: Remove from oven and scatter 6 fresh basil leaves on top before slicing and serving immediately.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 24 minutes (15 min prep + 9 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.

How do I store leftover Wood-Fired Punch Pizza with San Marzano Tomato and Mozzarella?

Refrigerate any leftover wood-fired punch pizza with san marzano tomato and mozzarella in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.

Can I substitute ingredients in Wood-Fired Punch Pizza with San Marzano Tomato and Mozzarella?

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 Punch Pizza with San Marzano Tomato and Mozzarella for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.

What goes well with Wood-Fired Punch Pizza with San Marzano Tomato and Mozzarella?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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