Fresh tomato pizza with oregano and mozzarella recipe


This is pizza perfection: a thin, crisp crust topped with the very best of basic ingredients ripe tomatoes, fresh mozzarella, garlic, oregano, and prosciutto. Out of the oven, the heat from the pizza brings out the peppery flavor of the arugula without wilting it.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes


  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1 sprig fresh oregano
  • 1 clove garlic, sliced
  • 1 clove garlic, sliced
  • 1 (1-pound) ball fresh pizza dough, at room temperature
  • 8 ounces fresh mozzarella cheese, sliced ¼ inch thick
  • ¼ teaspoon sea salt
  • 1 cup baby arugula (optional)
  • 2 ounces very thinly sliced prosciutto, cut into strips (optional)
How to Make It
  1. Place a 15×10×1-inch baking pan on the lowest rack of the oven. Preheat oven to 475°F.
  2. For sauce, in a food processor combine cherry tomatoes, 1 tablespoon olive oil, the oregano, and garlic. Process just until tomatoes are coarsely chopped (do not puree). Set sauce aside.
  3. Lightly sprinkle flour on an 18-inch-long piece of parchment paper. On the paper roll pizza dough into a 14×8-inch rectangle. Spread the sauce over the dough, leaving a 2-inch border around edges.
  4. Carefully remove preheated pan from the oven. Place pizza (still on parchment) into the pan and return to the lowest rack of the oven. Bake for 10 minutes. Top with cheese. Bake about 5 minutes more or until pizza is crisp on the bottom. Sprinkle with sea salt. If desired, top with baby arugula and prosciutto.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
487 kcal
Calories from Fat:
216 kcal
% Daily Value*
Total Fat
24 g
Trans Fat
0.0 g
40 mg
684 mg
48 g
Dietary Fiber
3 g
17 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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