Caprese Pizza

Caprese Pizza
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  • Prep



  • Total



  • Servings


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


  • Yellow cornmeal (for sprinkling)

  • 3

    cups Original Bisquick™ mix

  • 2/3

    cup very hot water

  • 3

    tablespoons olive or vegetable oil

  • 2

    to 3 fresh plum (Roma) tomatoes, sliced

  • 6

    oz fresh mozzarella cheese, sliced

  • 1/2

    cup fresh basil leaves, loosely torn

  • 1/2

    cup shredded Parmesan cheese


  • 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 Facts are not available for this recipe
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