Tomato, Mozzarella and Basil Pizza Calories

It is typically made with pizza dough, tomato sauce, mozzarella and basil. Olive oil or a little Parmesan may be added, but those four ingredients give the pizza its familiar flavour and appearance.

Spread a thin layer of tomato sauce over the dough, add mozzarella and bake in a preheated oven until the crust is browned and the cheese has melted. Add fresh basil after baking to preserve its aroma.

Add most fresh basil after baking, since oven heat can darken the leaves and weaken their aroma. For a more cooked-in flavour, bake a few leaves on the pizza and finish with fresh ones before serving.

Too much sauce, watery fresh mozzarella or an oven that is not hot enough can leave the crust soggy. Use a light layer of sauce, drain fresh mozzarella well, and preheat the oven before baking.

Both fresh mozzarella and low-moisture mozzarella work. Fresh mozzarella has a softer texture but can release water, so drain it before topping the pizza. Low-moisture mozzarella melts readily and is less likely to make the crust wet.

It is associated with Naples, Italy, and the Neapolitan Margherita tradition. The combination of tomato, mozzarella and basil is widely linked to that style, although home and restaurant versions differ in dough and preparation.

Yes, you can freeze baked slices once they have cooled. Wrap or seal them individually to limit freezer burn, then reheat from frozen in an oven until hot. Fresh basil may lose its texture, so add new leaves after reheating.

Reheat slices in a skillet over low-to-medium heat, covering it briefly so the cheese warms while the crust crisps. An oven also works well; a microwave is convenient but tends to soften the crust.

It can be part of a balanced meal, though a large portion may make the meal heavy because it combines dough and cheese. Pairing a slice with vegetables or salad adds variety, and using less cheese at home makes a lighter version.