Whole Wheat White Pizza with Skillet Melted Grape Tomatoes

Whole Wheat White Pizza with Skillet Melted Grape Tomatoes

Refrigerated prepared dough makes short work of this crisp-crusted, healthy pizza. Get fresh dough from your local pizza parlor, or find it in a 15-ounce bag at the grocery store.

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3/4 cup of whole milk ricotta cheese
1/2 cup of shredded mozzarella cheese
3 tablespoons of grated Parmesan cheese
1 tablespoon of extra virgin olive oil
1 medium of red onion thinly sliced
4 garlic cloves thinly sliced
1 cup of grape tomatoes halved
1/4 teaspoon of salt
1/8 teaspoon of ground black pepper
1 (15 to 16-ounce) of refrigerated whole wheat pizza dough
12-15 medium of fresh basil leaves


  1. Preheat the oven to 475°F.
  2. Combine the ricotta, mozzarella and Parmesan cheese in a bowl.
  3. Heat the oil in a large Circulon nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in the garlic and cook until softened, 3 minutes. Add the grape tomatoes and cook until they are just wilted but still hold their shape, 2-3 minutes.
  4. Roll out the dough on a lightly floured surface into a 13-inch diameter circle; transfer to sheet pan. Spread the cheese mixture over the dough, leaving a 1-inch border around the edges. Top with the onion mixture, taking care to distribute the tomatoes evenly.
  5. Transfer to the oven and bake until the crust is browned and cooked through, 14-16 minutes. Remove from the oven and transfer to a cutting board. Top with the basil leaves and cut into 8 slices to serve.