Wood-Fired Margherita Pizza
Thin-crust pizza topped with tomato sauce, fresh mozzarella, and basil, baked in a wood-fired oven. Customizable base and toppings create endless variations from a single template.
Ingredients
Method
Preheat oven to 500°F (or wood-fired oven to 800°F). Remove pizza dough from refrigerator and let rest 10 minutes.
Stretch or roll dough into a 12-inch round; transfer to a pizza peel or lined baking sheet.
Brush dough edges lightly with olive oil and season with salt and black pepper.
Spread tomato sauce evenly over dough, leaving a 1-inch border.
Distribute torn mozzarella pieces over sauce. Add optional toppings (roasted peppers, caramelized onions, or parmesan) in an even layer.
Slide pizza into oven and bake 12–15 minutes until crust is golden and cheese is melted and slightly bubbling.
Remove pizza from oven and immediately scatter fresh basil leaves on top. Drizzle with balsamic vinegar if desired.
Cool for 1 minute, slice, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →