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.
Sheet-Pan Caprese Pizza
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
- 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
Instructions
- Place a 17- x 12-inch baking sheet in oven; preheat oven to 450 degrees 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 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer to hot baking sheet in preheated oven. Bake until crust starts to brown, about 10 minutes.
- Remove from oven; top evenly with cheese and tomatoes. Return to oven; bake at 450 degrees F until cheese just melts, about 2 minutes.
- Remove from oven. Sprinkle with basil and remaining 1/4 teaspoon each salt and pepper; drizzle with glaze. Slice into 6 pieces.
