Whole Wheat White Pizza with Skillet Melted Grape Tomatoes

By Meghan McGarry
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.
  • Course: Lunch


  • Extra Virgin Olive Oil
  • fresh basil leaves
  • garlic cloves
  • grape tomatoes
  • Grated parmesan cheese
  • ground black pepper
  • Red onion
  • refrigerated whole wheat pizza dough
  • Salt
  • shredded whole milk mozzarella cheese
  • whole milk ricotta cheese


  1. Preheat the oven to 475°F
  2. Combine the ricotta, mozzarella and Parmesan cheese in a bowl.
  3. Heat the oil in a 12-inch 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
  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.