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 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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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.