Fresh Mozzarella, Heirloom Tomato, and Basil Pizza


Prep time: 22 minutes | Total time: 55 minutes 

Serves: 6 | Serving size: 2 slices


  • 12 OUNCES refrigerated fresh pizza dough 
  • 1/2 CUP fresh basil leaves 
  • 2 TBSP Extra virgin olive oil, divided 
  • 3 WHOLE garlic cloves 
  • 1 TBSP water 
  • 4 OUNCES fresh mozzarella cheese, thinly sliced 
  • 2 (6 OUNCES) heirloom tomatoes cut into quarter-inch thick slices 
  • 1/2 TSP kosher salt 
  • 1/4 TSP freshly ground black pepper 


  1. Preheat oven to 500 degrees, place pizza stone or heavy baking sheet in oven while preheating. 
  2. Let dough stand at room temperature for 30 minutes 
  3. Place basil, 1 tbsp. oil, and garlic in a mini food processor, pulse 3 times to form a paste. Add 1 tbsp. water, pulse until smooth. 
  4. Roll dough into a 14-inch circle on a floured surface, pierce entire surface liberally with a fork. Brush remaining 1 tbsp. oil over dough. Top evenly with cheese and tomatoes. Bake at 500 degrees for 11 minutes or until crust is browned and crisp. 
  5. Drizzle basil mixture over pizza, sprinkle evenly with salt and pepper. Cut into 12 slices. 

Recipe from Cooking Light

Nutrition Information Per Serving

372 calories, 15 g fat, 626 mg sodium, 7 g fiber, 13 g protein