Tomato Pizza with Fresh Mozzarella and Basil

5 from 2 votes

Fresh tomatoes, creamy mozzarella, fragrant basil, and olive oil are all you need to make this simple tomato pizza recipe. Whether you're using homemade pizza dough, store-bought crust, or even my favorite low carb fathead crust, this fresh tomato pizza is one of the easiest ways to enjoy summer tomatoes. Every bite is loaded with fresh mozzarella, juicy tomatoes, and basil for a classic Italian-inspired pizza that's perfect for lunch, dinner, or entertaining.

Why You'll Love This Tomato Pizza

If you're looking for a fresh tomato pizza recipe that lets simple ingredients shine, this is it. Juicy tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of olive oil create a pizza that's light, flavorful, and perfect for summer. It's easy enough for a weeknight dinner, impressive enough to serve guests, and works with just about any pizza crust, from homemade dough to my favorite Fathead Pizza Crust.

Uses fresh, in-season tomatoes for the best flavor.
Made with just a handful of simple, fresh ingredients.
Works with homemade, store-bought, gluten-free, or Fathead Pizza Crust.
Ready in about 30 minutes when using a prepared crust.
Easy to customize with toppings like Parmesan, garlic, grilled chicken, or balsamic glaze.
A delicious way to enjoy the classic combination of tomato, mozzarella, and basil.
Perfect served with Caesar Salad for an easy summer meal.
If you love homemade pizza, be sure to try my Chicken Caesar Pizza and Pizza Casserole as well.

What It Tastes Like

This tomato pizza is fresh, light, and full of classic Italian flavors. The tomatoes become soft and slightly sweet as they bake, while the fresh mozzarella melts into creamy, gooey pockets of cheese. Instead of a heavy layer of pizza sauce, a drizzle of olive oil lets the fresh ingredients take center stage, and the basil adds a bright, herbaceous finish that ties everything together.

If you enjoy the flavors of a classic Margherita pizza, you'll love this fresh tomato pizza recipe. Every bite is simple, satisfying, and tastes like summer.

Ingredients You'll Need

Pizza crust: Use your favorite pizza crust for this recipe. It works beautifully with homemade pizza dough, store-bought dough, a pre-baked crust, or my easy Fathead Pizza Crust if you're looking for a low carb option.

Olive oil: Instead of traditional pizza sauce, olive oil creates a light, flavorful base that allows the fresh tomatoes and mozzarella to shine.

Fresh tomatoes: Choose ripe, firm tomatoes and slice them thinly so they cook evenly. Roma tomatoes are a great choice because they have fewer seeds and less moisture, but vine-ripened or garden tomatoes are equally delicious.

Fresh mozzarella: Fresh mozzarella melts into creamy, rich bites that pair perfectly with the tomatoes. If you don't have fresh mozzarella, shredded mozzarella will work too.

Fresh basil: Fresh basil adds the classic finishing touch and complements the tomatoes and mozzarella perfectly. If you love cooking with fresh basil, you'll also enjoy my Pesto Chicken or Caprese Chicken.

How to Make Tomato Pizza

This fresh tomato pizza comes together in just a few simple steps. The key is to partially bake the crust first so it stays crisp once the toppings are added.

Prepare the pizza crust. Make your favorite pizza crust according to the recipe directions. Roll or stretch it onto a sheet of parchment paper and bake at 400°F for 8 to 10 minutes directly on the oven rack.
Brush with olive oil. Remove the crust from the oven and brush the surface evenly with the olive oil, leaving a small border around the edges.
Add the toppings. Arrange the sliced tomatoes in an even layer, then top with the fresh mozzarella slices. Finish by scattering the basil leaves over the pizza.
Bake until golden. Return the pizza to the oven and bake for another 8 to 10 minutes, or until the crust is golden brown and the mozzarella is melted and bubbly.
Slice and serve. Let the pizza cool for a couple of minutes before slicing. If you'd like, finish with freshly cracked black pepper, crushed red pepper flakes, or a drizzle of balsamic glaze before serving.

Tips for the Best Fresh Tomato Pizza

Use ripe but firm tomatoes. Overripe tomatoes can release too much liquid and make the crust soggy. Roma tomatoes are a great choice, but any flavorful, in-season tomato will work.
Slice the tomatoes thinly. Thin slices cook more evenly and help prevent excess moisture from pooling on the pizza.
Pat the tomatoes dry. If your tomatoes are especially juicy, gently pat the slices with paper towels before adding them to the pizza. This helps keep the crust crisp.
Pre-bake the crust. Baking the crust before adding the toppings helps it stay sturdy and prevents it from becoming soft under the fresh tomatoes and mozzarella.
Don't overload the toppings. A single layer of tomatoes and mozzarella allows everything to cook evenly and keeps the crust from getting weighed down.
Use fresh mozzarella. Fresh mozzarella gives this tomato mozzarella pizza its creamy texture and rich flavor. If using mozzarella packed in water, pat it dry before adding it to the pizza.
Finish with fresh basil. You can bake the basil with the pizza for a milder flavor, or add it after baking for a brighter, fresher taste.
Add a finishing touch. A sprinkle of flaky sea salt, freshly cracked black pepper, crushed red pepper flakes, grated Parmesan, or a drizzle of balsamic glaze takes this fresh tomato pizza to the next level.

Variations

Add Garlic

Brush the crust with garlic-infused olive oil or sprinkle a little minced garlic over the pizza before baking for even more flavor.

Make It Cheesy

Add a sprinkle of freshly grated Parmesan or Pecorino Romano along with the fresh mozzarella for a richer, more savory pizza.

Use Cherry Tomatoes

Swap the sliced tomatoes for halved cherry or grape tomatoes. They become sweet and jammy as they roast and add beautiful color.

Add Protein

Top the pizza with grilled chicken, prosciutto, cooked Italian sausage, or crispy bacon to make it a heartier meal.

Finish with Balsamic Glaze

A light drizzle of balsamic glaze after baking adds a touch of sweetness that pairs perfectly with the tomatoes, mozzarella, and basil.

Add More Fresh Herbs

Try adding fresh oregano, thyme, or a sprinkle of parsley along with the basil for even more garden-fresh flavor.

Make It Spicy

Sprinkle crushed red pepper flakes over the finished pizza for a little heat that balances the creamy mozzarella.

Make It Low Carb

Use my Fathead Pizza Crust instead of traditional pizza dough for a delicious low carb version without sacrificing flavor.

What to Serve with Tomato Pizza

This fresh tomato pizza is delicious on its own, but it's even better when paired with a simple salad or light side dish. Here are a few of my favorite recipes to serve alongside it:

Caesar Salad for a crisp, classic pairing.
Italian Chopped Salad for a fresh, colorful meal.
Air Fryer Asparagus for an easy vegetable side.
Roasted Green Beans for a simple, flavorful addition.
Zucchini Noodles tossed with olive oil, garlic, and Parmesan for a light, low carb side.
Caprese Skewers for even more fresh tomato, mozzarella, and basil flavors.
Antipasto Salad if you're serving a crowd or want to add more protein to the meal.

If you're hosting pizza night, serve this tomato mozzarella pizza alongside one of these fresh sides and finish with Sugar Free Cheesecake or Keto Lemon Bars for dessert.

Storage

Store leftover tomato pizza in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat slices in a 375°F oven, toaster oven, or air fryer for 3 to 5 minutes, or until the crust is crisp and the cheese is warmed through. While you can microwave leftovers, the crust will be much softer.

I don't recommend freezing this pizza since fresh tomatoes and fresh mozzarella release moisture as they thaw, which can make the crust soggy. If you do freeze it, wrap individual slices tightly and enjoy them within 2 months for the best quality.

Frequently Asked Questions

Do I need pizza sauce for tomato pizza?

No! This tomato pizza recipe uses olive oil instead of pizza sauce. The fresh tomatoes release their juices as they bake, creating a light, fresh flavor that pairs perfectly with the mozzarella and basil.

What are the best tomatoes to use?

Roma tomatoes are my favorite because they're firm and have fewer seeds, but vine-ripened, heirloom, or fresh garden tomatoes are all great choices. Just be sure to slice them thinly and pat them dry if they're especially juicy.

Can I use shredded mozzarella instead of fresh mozzarella?

Absolutely. Fresh mozzarella gives this pizza its creamy texture and classic flavor, but shredded mozzarella melts well and is a great substitute if that's what you have on hand.

What pizza crust works best?

This recipe is incredibly versatile. You can use homemade pizza dough, store-bought dough, a pre-baked crust, or my Fathead Pizza Crust for a low carb option.

How do I keep the crust from getting soggy?

Pre-bake the crust before adding the toppings, use firm tomatoes, and pat the tomato slices dry with paper towels to remove excess moisture.

Can I add other toppings?

Of course! This pizza is delicious with Parmesan cheese, garlic, grilled chicken, prosciutto, Italian sausage, or a drizzle of balsamic glaze after baking.

Is this the same as Margherita pizza?

They're very similar, but not exactly the same. A traditional Margherita pizza is typically made with tomato sauce, fresh mozzarella, and basil, while this recipe skips the sauce and uses slices of fresh tomatoes instead.

Can I make this ahead of time?

You can prepare the crust and slice the tomatoes and mozzarella ahead of time, but for the best texture, assemble and bake the pizza just before serving. Freshly baked tomato pizza has the crispiest crust and the best flavor.

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