Fresh mozzarella and basil pizza

Total Time
15 min
10 min
5 min
Pizza in less time than it takes to call out delivery, this easily assembled recipe relies on frozen crust and pantry staples like canned tomatoes and dried herbs. If you have any roasted veggies, chop them up and sprinkle on top as a welcome addition. But if not, this straightforward pizza pie will be bubbling hot out of the oven, topped with a quickly doctored pantry-made blender sauce and both fresh and hard mozzarella cheeses, and ready for the whole family to enjoy in a quick 15 minutes. Serve with salad and you've got dinner. Or pair it with a fruit salad-as-dessert afterwards, or maybe an opening cup of soup instead of salad for a change of pace.


Canned tomatoes

¼ cup(s), whole, peeled, with basil

Jarred minced garlic


Dried oregano

¼ tsp

Crushed red pepper flakes

1 pinch(es), or to taste

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Frozen pizza crust dough

2½ oz, or fresh, thawed and rolled into an oval

Shredded part skim mozzarella cheese

2½ Tbsp

Fresh mozzarella cheese

¾ oz, chopped

Grated Parmigiano-Reggiano

1½ Tbsp


2 Tbsp, thinly sliced


  1. Preheat oven to 375°F.
  2. In a blender, combine tomatoes, garlic, oregano and red pepper flakes until well blended and saucy; season to taste with salt and pepper.
  3. Place pizza crust on a baking pan. Bake 2-3 minutes; remove from oven.
  4. Spread tomato sauce over crust; sprinkle with shredded mozzarella and fresh mozzarella.
  5. Bake until cheese is melted, 5 minutes. Remove from oven, sprinkle with grated cheese and fresh basil; serve immediately.
  6. Serving size: 1 pizza