Fresh, ripe tomatoes, creamy mozzarella, and fragrant basil come together in this simple, delicious Tomato Pizza. Lightly seasoned dough, a touch of olive oil and garlic, and a sprinkle of Parmesan make this pizza a perfect summer dish or anytime favorite.
For more tomato-forward recipes, try variations like bruschetta, a corn and tomato salad, Caprese pasta salad, or a cucumber-tomato salad.
My Favorite Tomato Pizza
We enjoy many creative pizzas at home—from Buffalo Chicken to Spinach and Taco Pizza—but this tomato, mozzarella, and basil pizza remains my go-to. It captures the classic Caprese flavors on a tender, garlic-infused crust and highlights the bright sweetness of fresh tomatoes.
Happy cooking! xo Kristen
Tomato Pizza Ingredients
Since this recipe uses just a few ingredients, choosing the best-quality items will make all the difference.
- Pizza dough: 1 pound of store-bought or homemade dough.
- Olive oil: A good extra virgin olive oil adds fruity, peppery notes.
- Seasonings: Minced garlic and dried oregano or Italian seasoning; kosher salt and freshly ground pepper to enhance the tomatoes.
- Mozzarella: Fresh sliced mozzarella melts beautifully and complements the tomatoes.
- Parmesan: Freshly grated Parmesan adds a sharp, savory finish—avoid pre-grated canister cheese here.
- Tomatoes: Use vine-ripened, Roma, or heirloom tomatoes—or a mix for color and texture. When in doubt, grape or cherry tomatoes have good year-round flavor.
- Basil: Fresh basil brightens the pizza and balances the richness of the cheese. Arugula is a fine substitute if desired.
How to Make the Best Tomato Pizza
See the recipe card below for ingredient quantities and step-by-step instructions. These tips will help you get the best results.
- Season the dough. Brush the rolled dough with olive oil and sprinkle lightly with dried oregano and minced garlic. For a twist, spread a thin layer of basil pesto before adding cheese.
- Add a protective layer of cheese. Spread a thin layer of sliced mozzarella over the dough before arranging tomatoes. This helps prevent a soggy crust as the tomatoes release juices.
- Deseed the tomatoes. Many vine-ripened and heirloom tomatoes are seedy and watery. Cut the top off, scoop seeds with a spoon or melon baller, then slice about 1/4-inch thick. Removing seeds helps keep the crust crisp.
- Season the tomato slices. Once arranged over the cheese, sprinkle tomatoes with kosher salt and freshly ground black pepper to bring out their sweetness.
- Top with more cheese. Add the remaining mozzarella slices over the tomatoes for a golden, bubbly finish when baked.
- Bake and finish. Bake until the crust is golden and cheese is melted. Let rest a few minutes, then scatter fresh basil leaves over the top before slicing.
Tips on Serving & Storage
- Serve immediately: This pizza is best hot from the oven. Tomatoes will release juices as it sits, which can soften the crust.
- Make it a meal: Serve with a crisp salad—BLT salad or a simple spinach and avocado salad pair nicely.
- Storage & reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet or pizza stone in a 350°F oven for about 10 minutes, or in an air fryer basket at 350°F for 2–3 minutes.
More Homemade Pizza Recipes
- English Muffin Pizzas
- Easy Pull-Apart Pizza Bread
- Pita Pizza
- Chicken Pesto Pizza
Did you make this recipe?
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Tomato Pizza
Ingredients
- 1 pound pizza dough
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 pound sliced fresh mozzarella cheese, divided
- 1/4 cup Parmesan cheese, plus more for serving
- 1 pound vine-ripened, Roma, or heirloom tomatoes (or a combination)
- Salt and pepper to taste
- 6–10 fresh basil leaves, optional
Instructions
- Preheat the oven to 450°F (230°C).
- Brush a 16-inch pizza pan or baking sheet with a little olive oil or line with parchment paper rated for high heat. Roll the dough into a thin 1/4-inch circle to cover the pan.
- Brush the dough with 1 tablespoon olive oil, leaving a 1-inch border for the crust. Evenly sprinkle 1 tablespoon minced garlic and 1 teaspoon dried oregano over the dough.
- Spread half of the sliced mozzarella evenly over the dough, leaving a 1/2–1 inch edge. Sprinkle with the Parmesan cheese.
- Prepare the tomatoes: slice the top off and gently scoop out seeds with a spoon or melon baller, or gently squeeze to remove excess juice. Slice tomatoes about 1/4-inch thick and arrange them over the cheese. Season with salt and pepper.
- Top with the remaining mozzarella slices. Bake for 10–15 minutes, until the crust is golden and the cheese is melted and bubbling.
- Let the pizza cool 5–10 minutes, scatter 6–10 fresh basil leaves if desired, slice, and serve.
Notes
Cheese: Fresh mozzarella is preferred for texture and flavor, but grated mozzarella works in a pinch.
Tomatoes: Use seasonal tomatoes when possible. If tomatoes are out of season, grape or cherry tomatoes are a convenient alternative and do not require deseeding—just halve them.
Spice: For a touch of heat, add 1/4 teaspoon crushed red pepper flakes with the salt and pepper.
Storage: Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven for about 10 minutes.
Nutrition
Nutrition information is estimated and should be used as a guideline only.