Tomato Basil and Fresh Mozzarella Pizza

Name: Tomato Basil and Fresh Mozzarella Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) pizza dough, at room temperature, at room temperature; 2 tbsp (30 ml) extra-virgin olive oil, divided; ½ tsp (3 g) sea salt; 2 medium (300 g) ripe tomatoes (Roma or heirloom), cored, thinly sliced (¼ inch / 6 mm); 8 oz (225 g) fresh mozzarella, torn into rough bite-sized pieces (8–10 pieces); ¾ cup (20 g) fresh basil leaves, left whole or roughly torn; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A classic Italian margherita-style pizza with a crispy-edged, tender crust topped with ripe tomatoes, creamy fresh mozzarella, and aromatic basil. The pizza dough can be made ahead or prepared the day before, making this an approachable dinner for two or a showstopping appetizer.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 1 pizza (10 slices)

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Steps

Before you start

Have pizza dough at room temperature (30–60 minutes out of the fridge if it's been chilled)
Preheat your oven to 475°F (245°C) for at least 15 minutes; if using a pizza stone, place it on the lowest oven rack now
Pat tomatoes dry with paper towels to reduce excess moisture on the pizza
Tear fresh mozzarella into rough pieces just before assembling; do not slice it ahead

1
Shape the dough
- Lightly dust a pizza pan (or pizza stone placed on a baking sheet) with flour.
- Transfer the dough to the pan and gently stretch it into a 12-inch round, working from the center outward with your fingertips.
- If the dough springs back, let it rest for 2–3 minutes and stretch again.
- Aim for a ¼-inch (6 mm) thickness with a slightly thicker rim that will puff into a crust edge.
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Ready when: Dough is stretched to a 12-inch round with even thickness
Tip: If the dough resists stretching, a 2–3 minute rest allows the gluten to relax and makes it easier to shape.
2
Oil and season the base
- Brush the entire surface of the dough with 1 tablespoon (15 ml) of the olive oil, including the rim.
- Sprinkle ¼ teaspoon (1.5 g) of sea salt evenly over the oiled surface.
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Ready when: Dough is evenly coated with oil and salt crystals are visible
Tip: Brush the rim generously so it browns and crisps in the oven.
3
Arrange the tomatoes
- Working from the outer edge inward, arrange the tomato slices in a single, slightly overlapping layer across the dough, leaving a ½-inch (1.25 cm) border around the rim.
- Distribute the slices evenly so no area is bare.
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Ready when: Tomatoes cover the dough in a single, even layer
Tip: Pat the tomato slices dry before arranging them; excess moisture will make the crust soggy.
4
Add mozzarella and bakeOven 475°F / 245°C
- Scatter the torn mozzarella pieces evenly over the tomatoes.
- Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the top.
- Place the pizza in the preheated 475°F (245°C) oven on the lowest rack (or directly on the preheated pizza stone if using one).
- Bake for 10–12 minutes, until the crust is golden and set, the cheese is melted and lightly blistered, and the rim edges are lightly charred.
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Ready when: Crust is golden with light char on the rim, cheese is melted and slightly blistered, no white flour visible on the edges
Tip: Use the lowest oven rack or a pizza stone to ensure the crust crisps evenly without the top browning too quickly.
5
Finish with basil and pepper
- Remove the pizza from the oven and immediately scatter the fresh basil leaves over the warm pizza.
- Grind black pepper over the surface to taste, and sprinkle the red pepper flakes if desired for a hint of heat.
- Drizzle any additional olive oil around the edges if you like.
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Ready when: Basil is scattered over the pizza while the cheese is still warm
Tip: Add basil after baking so it stays bright green and fragrant rather than wilting into the cheese.
6
Rest and slice
- Let the pizza rest on the pan for 1–2 minutes so the cheese sets slightly.
- Slice with a pizza cutter or sharp knife into 8–10 wedges and serve immediately while the cheese is still creamy and warm.
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Ready when: Pizza has rested and is ready to slice cleanly
Tip: A brief rest prevents the cheese from stretching and the toppings from sliding off the slices.

Good to know

Tips

Invest in a pizza stone if you bake pizza regularly; it mimics a wood-fired oven and produces a crispier, more evenly browned crust than a pan.
If your oven runs cool or doesn't brown the crust evenly, increase the temperature to 500°F (260°C) and reduce baking time to 9–10 minutes.
Use the ripest, most flavorful tomatoes you can find—in summer, heirloom varieties are ideal. Off-season, high-quality canned San Marzano tomatoes drained and halved work well.
Fresh mozzarella should be soft and mild; if it's stringy or tangy, it may be destined for stretching on other pizzas. Look for balls or chunks labeled 'fior di latte' for the best melting quality.

Make ahead

Pizza dough can be made up to 3 days ahead and stored in the fridge in an airtight container. Remove it 30–60 minutes before assembling so it comes to room temperature. The dough can also be frozen for up to 1 month; thaw in the fridge overnight before using.

Storage & reheating

Best served fresh immediately after baking. Leftover pizza (if any) can be stored in an airtight container in the fridge for up to 2 days. Reheat slices in a 350°F (175°C) oven for 5–7 minutes until the cheese softens and the crust is warm again, or briefly in a skillet over medium heat. Do not freeze baked pizza; the texture of the mozzarella will become grainy when thawed.

Substitutions

fresh mozzarella → burrata cheese. Burrata is creamier and richer; add it just before serving for the best texture, or tear it and scatter it while the pizza is still hot from the oven.
ripe tomatoes (Roma or heirloom) → cherry tomatoes, halved. Cherry tomatoes are sweeter and cook down less; use the same weight and arrange them cut-side up for visual appeal.
fresh basil leaves → fresh oregano leaves. Oregano is more herbaceous; use about 1 tablespoon (2 g) fresh oregano as a substitute for a different but equally authentic Italian flavor.
extra-virgin olive oil → garlic-infused olive oil. Use the same amount for a subtle garlic note; do not use fresh garlic, which will burn at high oven heat.