Fresh Tomato Pizza with Oregano and Mozzarella


Peppery arugula and salty prosciutto make stellar additions to a classic margarita pizza recipe. Try this fresh tomato pizza instead of delivery next pizza night.

Fresh Tomato Pizza with Oregano and Mozzarella
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
15 mins
Total Time:
35 mins


  • 2 cup cherry tomatoes

  • 1 tablespoon olive oil

  • 1 sprig fresh oregano

  • 1 clove garlic, sliced

  • All-purpose flour

  • 1 1 pound ball fresh pizza dough, at room temperature

  • 8 ounce fresh mozzarella cheese, sliced 1/4 inch thick

  • 1 tablespoon olive oil

  • ¼ teaspoon sea salt

  • 1 cup baby arugula (optional)

  • 2 ounce very thinly sliced prosciutto, cut into strips (optional)


  1. Place a 15x10x1-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 14x8-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 (per serving)

487 Calories
24g Fat
48g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 487
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 684mg 30%
Total Carbohydrate 48g 17%
Total Sugars 4g
Protein 17g
Vitamin C 12.4mg 62%
Calcium 403.9mg 31%
Iron 3.2mg 18%
Potassium 311mg 7%
Folate, total 100.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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