Wood-Fired Tomato and Basil Pizza

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

A classic pizza featuring sun-ripened tomatoes, fresh basil, and creamy mozzarella, baked to golden perfection on a hot stone. This Italian-inspired pizza recipe, ready in about 39 minutes, pairs pizza dough, crushed tomatoes, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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: 25 min Cook: 14 min Serves 4 Italian cuisine 345 cal/serving

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Ingredients

1 1/2 cups (store-bought or homemade) pizza dough
14 ounces crushed tomatoes
2, minced garlic cloves
1 teaspoon dried oregano
1 1/2 cups, sliced mozzarella cheese
1/2 cup, torn fresh basil
2 tablespoons extra-virgin olive oil

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

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Instructions

Step 1: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for 30 minutes.
Step 2: In a saucepan, combine 14 ounces crushed tomatoes, 2 minced garlic cloves, 1 teaspoon dried oregano, and a pinch of salt; simmer for 15 minutes until thickened and fragrant.
Step 3: Roll 1 1/2 cups pizza dough into a 12-inch circle on a floured surface, then transfer to a cornmeal-dusted pizza peel.
Step 4: Spread 3/4 cup tomato sauce evenly over the dough, leaving a 1/2-inch border, then top with 1 1/2 cups sliced mozzarella.
Step 5: Bake on the preheated stone for 12-14 minutes until crust is golden and cheese bubbles.
Step 6: Remove from oven, drizzle with 2 tablespoons extra-virgin olive oil, and top with 1/2 cup torn fresh basil.