Caprese Pizza at Home? Yes, Please!

This pizza can be made even better with prosciutto.

All you need is parchment paper, a sheet pan, and your oven to cook up this pizza. Jennifer Causey/TCA

By Emily Nabors Hall EatingWell

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 would be delicious with a few slices of prosciutto. Let your dough come up to room temperature before you stretch it—it’ll make it much easier to work with.

Sheet-Pan Caprese Pizza

Serves 4

Active Time: 15 minutes

Total Time: 25 minutes

• 1 pound fresh prepared whole-wheat pizza dough
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 8 ounces fresh mozzarella cheese, thinly sliced
• 2 cups baby heirloom tomatoes, halved or quartered
• 1/2 cup loosely packed fresh basil leaves
• 2 tablespoons balsamic glaze

1. Place a 17-by-12-inch baking sheet in the oven; preheat oven to 450 degrees F. Stretch pizza dough into a 15-by-10-inch rectangle on a large sheet of parchment paper. Brush dough evenly with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon 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 until cheese just melts, about 2 minutes.

3. Remove from oven. Sprinkle with basil and remaining 1/4 teaspoon each salt and pepper; drizzle with glaze. Slice into 6 pieces.

Recipe nutrition per serving: 309 Calories, Total Fat: 14 g, Saturated Fat: 6 g, Carbohydrates: 37 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 13 g, Sodium: 584 mg.

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