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Thin crust pizza cut
Thin crust pizza pre bake

Thin Crust Individual Pizzas

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Developed by Amy Thielen made using Red Gold Tomatoes. A homemade thin crust made from basic pantry ingredients and our vine-ripened whole peel tomatoes are the stars of these individual pizzas! Make the pizza dough ahead for an easy weeknight meal. Fresh, cheesy pizza better than anything brought to your door.



Pizza Dough

3/4 cup cool water1/4 cup canola oil1 teaspoon fine sea salt1 teaspoon sugar2 cups all-purpose flour, plus 2 tablespoons or more as needed1/2 cup extra virgin olive oil2 balls of fresh mozzarella, cut into thin slices


1 1/2 (28 ounce) cans Red Gold® Whole Peeled Tomatoes 28 oz, use 1 entire can plus half of another can or 3 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz6 fresh basil leaves, torn for garnishSalt and black pepper to taste1/2 cup (4 ounces) freshly grated Parmesan cheeseParchment paper for rolling


  • Pizza Dough: In a large bowl combine water, oil, salt and sugar, stir to combine. Add 1 cup flour and whisk until smooth. Switch to a wooden spoon and gradually add the remaining flour, stirring until the dough comes together. Turn the dough onto a clean surface and knead until it is smooth and supple, about 5 minutes.
  • Shape dough into a rough disk and let rest on a board, covered with a towel, for at least 30 minutes or up to 3 hours, before rolling. This dough can also be transferred to an oiled plastic bag and refrigerated for up to 3 days.
  • Preheat oven to 500° F. Remove dough from refrigerator 1 hour before preparing the pizza. The dough needs to be at room temperature before preparing the pizzas. Place heavy pizza stone, or cast-iron grill pan, flat-side-down, in the oven and preheat it to 500° F.
  • Divide the dough into 4 pieces. Roll each piece of dough between 2 sheets of parchment paper, making 4 individual-size pizzas. Peel off the top parchment. Brush each crust thickly with olive oil. Lay down a thin layer of mozzarella cheese.
  • Topping: Pour the tomatoes into a sieve set over a bowl, letting the excess juice fall below, reserving the juice for future use (soups or stews). Season the tomatoes with salt, pepper and drizzle with oil.
  • Rip the tomatoes into pieces and scatter over the mozzarella cheese, using about 1 1/2 tomatoes on each pizza, or more to taste. Season the pizza with salt, pepper and grated Parmesan cheese.
  • Using a wide spatula transfer one pizza onto the hot baking stone. Bake until the pizza is browned on the edges, bubbling and caramelized in the center, about 10 minutes. Cool slightly and then garnish with fresh basil. Repeat baking process with the remaining 3 pizzas.
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