• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lisa G Cooks

Simple Recipes | Healthy Lifestyle | Better You

  • HOME
  • MEET LISA
  • STARTERS
    • SALAD
    • SOUP
    • APPETIZERS
  • MAINS
    • BEEF
    • BREAKFAST
    • BURGERS
    • CHICKEN
    • FISH
    • PASTA
    • PIZZA
    • PORK
    • VEGETARIAN
  • SIDES
    • SAUCES
    • STARCHES
    • VEGGIES
  • DESSERTS
  • CONTACT
You are here: Home / Mains / Caprese Pan Pizza

Caprese Pan Pizza

July 13, 2015 By Lisa

Email pagePrint page

Caprese Pan Pizza

This pizza is so yummy and so easy! I must warn you, I’ve been re-bitten by the pan-pizza-bug and you will be seeing many, many more recipes; I love this method. I love the summer fresh basil and tomatoes here.   I made this for a few friends for lunch and they gave this recipe a big thumbs up.

Serves 4

1 tbsp extra virgin olive oil

½ Batch of my whole wheat pizza dough

½ Cup Passata (strained tomatoes)

90 g grated part skim mozzarella cheese

7 ¼ inch thick slices of Vine-ripened tomatoes

7 Leaves of fresh basil

7 ¼ inch thick slices of Bocconcini cheese

Salt

Pepper

Preheat your oven to 400.

You’ll need a cast iron skillet (preferably) or any oven safe skillet.

After you have made the dough and it has rested for an hour, pour one tbsp of the olive oil into the cast iron skillet. Use a brush or paper towel to completely grease the pan in an even layer with the oil.

Turn the heat on the pan to medium high.

Put the pizza dough in the frying pan (directly from the bowl) and spread it out completely covering the bottom of the pan (before the oil is hot, using your fingers to spread the dough).

When the bottom of the pizza is browned and you can see the dough is starting to cook on top (you’ll see large bubbles in the dough), you can build your pizza:

Spread the passata evenly across the top of the dough and then season well with salt and pepper.

Top the passata with the mozzarella.

Top the pizza evenly with the tomato slices (6 around and one in the middle), season with salt and pepper.

Top each tomato slice with a basil leaf and then top the basil leaf with a slice of the Bocconcini.

Bake for 15 – 17 minutes, until the cheese has melted and is slightly browned; the crust should also be browned at this point.

Notes:

  1. The dough can be made ahead of time and can even be stored in the freezer, just pull the dough out a few hours before you’re going to use it.

caprese pizza-1

 

Filed Under: Mains, Pizza, Vegetarian Tagged With: pizza, Summer

Previous Post: « Curry Mayonnaise with Lime
Next Post: Chewiest Peanut Butter Cookies »

Primary Sidebar

Enjoy recipes that are low fat and nutritious but the focus is on flavour - Naughty food made nice and other healthy recipes for a balanced lifestyle and better you!

Newsletter

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Categories

  • Healthy Beef Recipes
  • Breakfast
  • Burgers
  • Chicken
  • Dessert
  • Fish
  • News
  • Main Course
  • Pasta
  • Pizza
  • Pork
  • Salads
  • Sauces
  • Sides
  • Soup
  • Starches
  • Starters
  • Vegetarian
  • Veggies
Spicy Veggie Soft Tacos with a Lime Crema I LisaGCooks.com
Chicken Florentine with Mushrooms I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com
Greek Chicken I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com

Check Out These Recipes…

  • Long Weekend BBQ Menu
  • Meal Plan Week 15
  • Teriyaki Meatballs
  • A Perfect Mother’s Day Meal
  • Spicy Pickles
  • Meal Plan Week 99
  • Roasted Potato Salad
  • Meal Plan Week 180
  • Honey Lime Peanut Vinaigrette
  • Shrimp and Scallop Pasta with Fresh Tomatoes
  • Another Perfect Easter Dinner Menu
  • Meal Plan Week 147
  • Deluxe Cheeseburgers 

Archives

Yum

Copyright © 2025 Lisa G Cooks ·