Fresh tomatoes, creamy mozzarella cheese, and basil are the stars in this easy recipe for Tomato Pizza.
Made with a tender, garlic-infused pizza crust, topped with juicy, vine-ripened tomatoes, fresh creamy mozzarella, and herbaceous basil, this tomato mozzarella pizza is a tomato lover's dream pizza.
But my all-time favorite pizza recipe is a simple tomato mozzarella pizza with basil.
Just like a classic Caprese Salad, the ingredients in this tomato pizza are simple, yet perfect.
Notes on Ingredients
Because this easy Tomato Pizza is made with just a handful of ingredients, it is crucial to select the best ingredients possible.
- Pizza Dough: You will need one pound of store-bought or homemade pizza dough.
- Olive Oil: Select a good-quality extra virgin olive oil, as it will add a nice fruity, nutty flavor to the pizza.
- Seasonings: To amp up the flavor, a bit of dried oregano or Italian seasoning, and minced garlic go a long way to season the pizza dough. I also recommend seasoning the tomatoes with kosher salt and pepper to enhance their flavor.
- Mozzarella: For this pizza, fresh mozzarella is the classic choice. It melts beautifully and compliments the flavor of the fresh tomatoes.
- Parmesan Cheese: Add freshly grated parmesan, along with the fresh mozzarella cheese will add a nice sharp, salty finish to this pizza. Keep in mind that only freshly grated parmesan will work. This is not the time to use parmesan cheese from a canister.
- Tomatoes: I love using a combination of Roma tomatoes, vine-ripened tomatoes, and grape or cherry tomatoes, for both flavor and presentation. When tomatoes are not in season, stick to using grape tomatoes, which have good flavor year-round.
- Basil: Basil is the classic choice to complete this pizza. The freshness of the basil helps to cut the richness of the cheese and olive oil. Arugula is a good substitute.
Tips for Making the Best Tomato Pizza
Please refer to the recipe card at the bottom of this post for quantities used and detailed instructions. The following tips are meant to help you achieve perfection.
Tip #1: Season the Pizza Dough. In order to infuse this simple pizza with incredible flavor, you want to brush the pizza dough with olive oil and then sprinkle with oregano and minced garlic.
Tip #2: Add Both Mozzarella and Parmesan Cheese. Use both fresh mozzarella, which is super creamy and melts beautifully, and parmesan cheese which is salty and tangy. The combination adds the best of both worlds. It is best to add a thin layer of cheese on top of the prepared pizza dough prior to adding the tomatoes, as this will help to prevent the crust from becoming soggy.
Tip #3: Prepare Tomatoes. One of the secrets to this delicious fresh summer tomato pizza is of course the fresh tomatoes. However, vine-ripened and heirloom tomatoes are full of seeds and if the seeds are not removed, your pizza can easily become soggy. And no one wants a soggy pizza. It is best to remove the majority of the seeds from vine-ripened, aroma, and/or heirloom tomatoes. It is not necessary to remove the seeds from grape or cherry tomatoes.
Tip #4: Don't Forget to Season the Tomatoes! After arranging the tomatoes on the prepared pizza dough, be sure to sprinkle them with kosher salt and pepper. This will help to bring out their natural flavor.
Tip #5: Add more Cheese. Adding more mozzarella on top of the tomatoes will create a nice, cheesy pizza.
Tip #6: Add Basil. While you can add basil leaves before baking, I prefer to add them AFTER the pizza has been baked. Fresh basil leaves are not only prettier, but the flavor is more vibrant. basil leaves to really take the flavor in this tomato pizza over the top.
Serving and Storage Recommendations
Fresh Tomato Pizza is best served immediately, as the tomatoes will release juices as they sit and your pizza crust can become soggy. However, you can store leftover sliced pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 10 minutes.
More Homemade Pizza Recipes
- Taco Pizza
- English Muffin Pizzas
- Easy Pull-Apart Pizza Bread
- Buffalo Chicken Pizza
- Easy Spinach Pizza
- Pita Pizza
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If you enjoyed this recipe for Tomato Pizza, I would love for you to leave a review and comment below.
- 1 pound pizza dough
- 1-¼ tablespoon olive oil divided
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 large vine-ripened or heirloom tomatoes
- 1 medium Roma tomatoes
- 6 grape or cherry tomatoes
- 1 pound fresh mozzarella cheese torn or sliced
- salt and pepper to taste
- 6-10 fresh basil leaves
- ¼ cup parmesan cheese plus more for serving
- Preheat the oven to 450℉.
- Brush a 16-inch pizza pan or cookie sheet with a bit of olive oil or non-stick spray. or line with parchment paper that is safe to heat up to 450℉. Roll the pizza dough out in a thin ¼-inch circle to cover the pan.
- Brush the pizza dough with 1 tablespoon of olive oil, leaving a 1-inch border along the edges to form the crust. Season the dough evenly with garlic and oregano.
- Evenly spread half of the mozzarella cheese over the pizza dough, leaving a ½-1 inch border along the edges. Add ¼ of freshly grated parmesan cheese over the mozzarella cheese.
- Prepare the tomatoes by slicing the top off the Roma and/or heirloom tomato and then use a spoon or melon baller to scoop out the seeds gently or give the tomato a gentle squeeze over the sink/trash bin. Slice all the tomatoes into ¼-thick slices and then arrange them evenly over the cheese. Sprinkle with kosher salt and freshly ground black pepper.
- Top with the remaining mozzarella cheese and then bake for 10-15 minutes, or until the crust is nicely browned and the cheese is fully melted.
- Allow the pizza to cool for 5-10 minutes, add additional parmesan cheese if desired, and top with fresh basil. Slice and serve.