Save Pin
This Tomato Basil Pizza is a celebration of simplicity done right. With juicy ripe tomatoes, fresh basil, and melty cheese on a golden crust, it’s everything you want in a homemade pizza — comforting, fresh, and unbelievably easy to make. Perfect for summer evenings or cozy nights in.
I first made this after a trip to the farmers market when tomatoes were bursting with flavor. It’s now my go-to summer pizza, especially when fresh basil is growing on the windowsill. It always disappears faster than I expect.
Ingredients
- pizza dough: use your favorite store-bought or homemade dough, enough for one 10–12 inch pizza
- fresh tomatoes: choose ripe and firm ones like Roma or heirloom slices to avoid sogginess
- fresh mozzarella: brings that gooey melt and creamy texture
- fresh basil: adds bright herbiness — tear by hand for best aroma
- olive oil: drizzle on top for richness and golden edges
- salt & pepper: to season the tomatoes and finish the pie
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Roll out the pizza dough on parchment paper to your desired thickness.
- Assemble the Pizza:
- Layer slices of fresh mozzarella over the dough. Arrange tomato slices on top, slightly overlapping. Season lightly with salt and pepper. Add a drizzle of olive oil.
- Bake:
- Slide the pizza (with parchment) onto the hot stone or sheet. Bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
- Finish:
- Remove from oven and immediately scatter torn basil leaves on top. Let it rest for a minute before slicing so the cheese settles.
Save Pin
The scent of basil hitting the hot pizza is one of my favorite kitchen moments. One night, we made two — one classic and one with burrata and chili flakes — and both were devoured by a hungry crowd with cold drinks in hand.
Storage tips
Leftovers keep well in the fridge for up to 2 days. Reheat in a skillet on low heat or in a 375°F oven to revive the crisp crust. Avoid microwaving if you want to keep it crisp.
Ingredient substitutions
Use vegan mozzarella for a dairy-free version. If you don’t have fresh tomatoes, canned whole tomatoes (drained and sliced) work in a pinch. Try arugula instead of basil for a peppery twist.
Serving suggestions
Pair with a green salad and a glass of chilled rosé or sparkling water with lemon. Add chili oil for heat or a sprinkle of flaky salt for extra punch. Great as a light dinner or party snack.
Save Pin
Cultural and historical context
This pizza is a nod to the classic Pizza Margherita, first created in Naples in the late 1800s. It features the colors of the Italian flag — red tomatoes, white mozzarella, and green basil — and remains a symbol of simple yet perfect Italian cooking.
Commonly Asked Questions
- → How do I keep the tortilla crust crispy?
Pre-bake the tortilla for 2–3 minutes at 400°F and brush lightly with olive oil before adding toppings. This helps prevent sogginess and ensures a golden, crunchy base.
- → Can I use whole wheat or gluten-free tortillas?
Yes, whole wheat adds nutrition while gluten-free options cater to dietary needs. Just make sure they’re sturdy enough to hold toppings.
- → What type of cheese works best?
Fresh mozzarella melts beautifully and complements Margherita flavors. You can also mix in low-moisture mozzarella for better melting consistency.
- → How long should I bake the pizza?
Bake at 425°F for 5–7 minutes until the cheese is melted and bubbly, and the edges of the tortilla are golden and crisp.
- → Can I customize the toppings?
Absolutely! Add grilled chicken, veggies, or different cheeses like feta or parmesan to suit your taste. Just avoid overloading to keep the crust crisp.
- → What’s the best way to reheat leftovers?
Use a toaster oven, skillet, or air fryer to restore crispiness. Avoid microwaving as it makes the crust soft and chewy.