Wood-Fired Tomato and Mozzarella Pizza with Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A classic Italian pizza featuring a thin wood-fired crust topped with fresh tomato sauce, creamy mozzarella, and aromatic basil leaves. This italian-inspired pizza (vegetarian) ready in about 100 minutes pairs all-purpose flour, (1 packet) active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Ingredients

• 250 g all-purpose flour
• 7 g (1 packet) active dry yeast
• 160 ml warm water
• 2 tbsp olive oil
• 1 tsp salt
• 200 g canned crushed tomatoes
• 125 g fresh mozzarella
• 10 leaves fresh basil leaves
• 1 minced garlic clove
• 1/2 tsp sugar
• to taste black pepper
• to taste sea salt flakes

Instructions

1. Step 1: In a small bowl, dissolve 7 g active dry yeast in 160 ml warm water (about 110°F) and let sit for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 250 g all-purpose flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil, mixing until a dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
4. Step 4: Meanwhile, prepare the sauce by heating 1 tbsp olive oil in a saucepan over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant. Add 200 g canned crushed tomatoes, 1/2 tsp sugar, salt, and black pepper to taste. Simmer for 15 minutes until thickened.
5. Step 5: Preheat your oven to 500°F with a pizza stone or an overturned baking tray inside for 30 minutes.
6. Step 6: Punch down the risen dough and roll out on a floured surface into a 12-inch circle. Transfer to a pizza peel or parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Tear 125 g fresh mozzarella into pieces and scatter over the sauce.
8. Step 8: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is golden and mozzarella bubbles.
9. Step 9: Remove pizza from oven and scatter 10 fresh basil leaves on top. Drizzle with a little olive oil and sprinkle with sea salt flakes before serving.