Tomato Pizza with Capers, Basil, and Garlic

I like to seek out a mixture of tomatoes for this pizzared plum, yellow, or any kind of heirloom tomato. And I especially like the Plain Pizza Dough variation, made with all-purpose flour, for a tomato pizza.


4 servings (serving size: 1 wedge).

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 19 %
Fat 6.4 g
Satfat 2 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 10.8 g
Carbohydrate 50.8 g
Fiber 3.4 g
Cholesterol 8 mg
Iron 3.6 mg
Sodium 775 mg
Calcium 115 mg


1/2 recipe Plain Pizza Dough
Cooking spray
1 tablespoon yellow cornmeal
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
4 tomatoes, cut into 1/2-inch-thick slices (about 1 pound)
2 tablespoons capers
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 teaspoon extra-virgin olive oil


Preheat oven to 500°.

Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of the dough with fingers to form a rim. Sprinkle cheese on the crust. Arrange tomato on cheese; sprinkle with capers.

Bake at 500° for 15 minutes or until crust is golden. Remove from oven; sprinkle with basil, pepper, salt, and garlic. Drizzle with oil. Cool slightly (tomatoes will be hot). Cut the pizza into 4 wedges.


June 2000
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