Wood-Fired Punch Pizza with San Marzano Tomato and Mozzarella

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 developed and reviewed.

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 recipe, 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

250 g pizza dough
100 g San Marzano tomato sauce
125 g fresh mozzarella cheese
6 fresh basil leaves
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper

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

Instructions

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.
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.
Step 3: Spread 100 g of San Marzano tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
Step 4: Tear 125 g of fresh mozzarella into small pieces and distribute them evenly over the sauce.
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.
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.
Step 7: Remove from oven and scatter 6 fresh basil leaves on top before slicing and serving immediately.