Caprese Pizza

caprese pizza Entree
Caprese Pizza
  • Prep 15 min
  • Total 40 min
  • Servings 8

It only takes 40 minutes, Bisquick, Roma tomatoes, mozzarella, basil and shredded parmesan to make our pizza. MORE+ LESS-

Updated April 12, 2011
Make with


Yellow cornmeal (for sprinkling)
cups Original Bisquick™ mix
cup very hot water
tablespoons olive or vegetable oil
to 3 fresh plum (Roma) tomatoes, sliced
oz fresh mozzarella cheese, sliced
cup fresh basil leaves, loosely torn
cup shredded Parmesan cheese


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  • 1
    Preheat oven to 450°F. If you’re using a pizza stone or 12-inch pizza pan, lightly dust with cornmeal. (If you don’t have a pizza stone or pizza pan, prepare cookie sheet lined with parchment paper and dust with cornmeal.)
  • 2
    In medium bowl, stir Bisquick mix, water and 2 tablespoons of the oil until soft dough forms. Cover; let stand about 10 minutes. Pat or press dough onto stone or pizza pan into 12-inch circle, using fingers dipped in Bisquick mix. Bake 6 to 7 minutes or until lightly browned around edges.
  • 3
    Remove dough from oven and brush with remaining tablespoon of oil and top with sliced tomatoes. Follow with cheese slices, basil, and finish by sprinkling Parmesan across the top. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

Nutrition Information

No nutrition information available for this recipe

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