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Pizza With Tomatoes, Mozzarella and Basil

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“This is the Neopolitan model for pizza, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella. From Food & Wine, May 2005. If you're making this ahead of time, the cooked tomatoes can be refrigerated overnight.”
1hr 10mins

Ingredients Nutrition


  1. Put a pizza stone on the oven floor and preheat the oven to 500 degrees, allowing at least 45 minutes.
  2. Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil.
  3. Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes- Season with salt.
  4. Cut the pizza dough into 4 pieces and pat each one into a disk.
  5. Transfer the disk to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
  6. On a lightly floured work surface, roll 1 disk of dough into a 9-inch round.
  7. Transfer it to a floured pizza peel or flat cookie sheet.
  8. Spoon about 1/4 cup of the tomatoes over the dough.
  9. Top with 1/4 of the mozzarella and drizzle with olive oil.
  10. Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling.
  11. Transfer the pizza to a work surface and sprinkle with 4 basil leaves.
  12. Cut it into 4 wedges and serve immediately.
  13. Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.

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