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Classic Mozzarella Pizza with Tomato Sauce
A 40-minute Italian dinner for 4 — 665 calories per serving.
per serving, estimated
A timeless homemade pizza with a crisp-edged crust, bright San Marzano tomato sauce, and pools of melted fresh mozzarella — served alongside a crisp green salad.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Classic Mozzarella Pizza with Tomato Sauce
- 16 ounces store-bought pizza dough (room temperature)
- 14 ounces San Marzano crushed tomatoes
- 2 cloves garlic (minced)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 10 ounces fresh mozzarella (torn into pieces)
- ¼ cup fresh basil (leaves) (torn, to finish)
- 2 tablespoons semolina flour (for dusting the pan)
Simple Arugula and Shaved Parmesan Saladside
- 4 ounces baby arugula
- 1½ ounces Parmesan (shaved with a vegetable peeler)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Kosher salt
- ⅛ teaspoon Black pepper
Steps
Every amount is written into the step where you use it.
Classic Mozzarella Pizza with Tomato Sauce
- Place a rack in the lowest position of the oven and preheat to 500°F (or as high as your oven goes); if you have a baking stone or steel, place it on the rack now. 25 min
- Mince 2 garlic cloves and combine with the 14 oz can of San Marzano crushed tomatoes, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl; stir to combine and set aside. 5 min
- Dust a large sheet pan or pizza pan with 2 tablespoons semolina flour, then stretch and press the 16 oz room-temperature pizza dough out to a roughly 14-inch round, working from the center outward and leaving a slightly thicker border at the edge. 6 min
- Drizzle 2 tablespoons extra-virgin olive oil over the stretched dough and spread it to the edges with your fingers.
- Spoon the tomato sauce over the dough, spreading it in a thin, even layer and leaving a ¾-inch border bare for the crust; season the sauce with the remaining ¼ teaspoon kosher salt. 2 min
- Scatter the 10 oz of torn fresh mozzarella evenly over the sauce. 2 min
- Bake on the lowest rack for 12–15 minutes, until the crust is deep golden and crisp on the bottom and the mozzarella is bubbling with lightly browned spots. 13 min
- Slide the pizza onto a cutting board, scatter ¼ cup torn fresh basil leaves over the top, slice into 8 pieces, and serve immediately. 2 min
Simple Arugula and Shaved Parmesan Saladside
- Use a vegetable peeler to shave 1½ oz Parmesan into thin ribbons directly over a small plate; set aside. 3 min
- In a large bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until combined. 2 min
- Just before serving, add the 4 oz baby arugula to the bowl and toss to coat lightly with the dressing, then top with the shaved Parmesan and serve immediately. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.