Sheet-Pan Caprese Pizza

Sheet-Pan Caprese Pizza

0 Reviews
From:, October 2019

This light and flavorful caprese pizza is ready when the tomatoes are just heated through and the mozzarella cheese is slightly melted. If you want a little more on this pizza, it'd be delicious with a few slices of prosciutto. Chef tip: let your dough come up to room temperature before you stretch it—it'll make it much easier to work with.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound fresh prepared whole-wheat pizza dough
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 2 cups baby heirloom tomatoes, halved or quartered
  • ½ cup loosely packed fresh basil leaves
  • 2 tablespoons balsamic glaze


  • Prep

  • Ready In

  1. Place a 17- x 12-inch baking sheet in oven; preheat oven to 450°F. Stretch pizza dough into a 15- x 10-inch rectangle on a large sheet of parchment paper. Brush dough evenly with oil; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Transfer to hot baking sheet in preheated oven. Bake until crust starts to brown, about 10 minutes.
  2. Remove from oven; top evenly with cheese and tomatoes. Return to oven; bake at 450°F until cheese just melts, about 2 minutes.
  3. Remove from oven. Sprinkle with basil and remaining ¼ teaspoon each salt and pepper; drizzle with glaze. Slice into 6 pieces.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 309 calories; 14 g fat(6 g sat); 3 g fiber; 37 g carbohydrates; 13 g protein; 4 g sugars; 0 g added sugars; 584 mg sodium;
  • Carbohydrate Servings:

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