Fresh buffalo mozzarella over tomatoes and basil pizza


  • Large plain pizza base (love being lazy)
  • 1 big ball buffalo mozzarella
  • 400g tinned and peeled tomatoes (preferably whole and from north Italy)
  • 1 cup of cherry tomatoes (halved/quartered)
  • 1/4 cup of fresh basil leaves
  • 1 clove of garlic
  • 1 cup of grated mozzarella cheese
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Chilli flakes (only if you want to spice things up)


Whack that oven up to 200°C/390°F to get the bad boy preheated. Drizzle the olive oil over the entire base and just spread it evenly. The base can now rest till later.

Start crushing the tomatoes with your hands into a bowl, you can use a knife but it is much more fun to do it with your hands. Try to make the mixture as smooth as possible, and make sure to remove any stalks.
Chop the basil leaves nice and fine and add it to the tomatoes, you can keep a few to add to the pizza at the end for decorative purposes.
Chop, crush or smash the clove of garlic also nice and fine and add it to the tomato and basil mixture.

Now it is time to do some cooking. In a pot, add the tomato, basil, and garlic mixture and place it on the stove on a high heat. Add salt and pepper to your liking. This is where you would add a good pinch of chili flakes if you have the desire for some heat.
Keep stirring the mixture until it is boiling hot.

Depending on the size of the base, you might not need the entire mixture. Don’t worry, you can just pop it in the fridge for the next pizza event or even use it as a pasta sauce. Take a spoon and start coating the base, use the back of the spoon to spread it evenly over the entire base, not too much though or else the base could get soggy. Once you are done coating the base, it is time to add the big ball buffalo mozzarella. Just break pieces off with your hand and place them all over the base, you can slice it up if you prefer a more fancy looking pizza.

Coat the base with the grated mozzarella cheese until you can barely see the base. Now place the cherry tomatoes all over the pizza.

Adding the basil leaves for decorative purposes should be done once the pizza is removed from the oven, else the basil leaves will burn.

Slide the pizza into the oven for 10 to 15 minutes, depending on how crispy you want it. As soon as the cheese starts to bubble it is ready to be removed from the oven, leaving it in for an extra few minutes will give it that pure Italian pizza crispiness.

Bon appetit, or should I say andiamo a mangiare?



  1. Reply



    That pizza is a beauty =O

    • Reply



      Thank you very much. It was really delicious 😋