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.

Yield: 4 servings (serving size: 1 wedge).
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 19%
  • Fat: 6.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.8g
  • Carbohydrate: 50.8g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 3.6mg
  • Sodium: 775mg
  • Calcium: 115mg


  • 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


  1. Preheat oven to 500°.
  2. 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.
  3. 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.
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