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Tomato Pizza

 Tomato Pizza
My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza.
8 ServingsPrep/Total Time: 30 min.


  • 6 medium firm tomatoes, thinly sliced
  • 1 prebaked 12-inch pizza crust
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • 1/2 cup diced green pepper
  • 1/2 cup diced onion
  • 1 tablespoon minced fresh basil
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese


  • Place tomato slices in a circle on crust, overlapping slightly until
  • crust is completely covered. Drizzle with olive oil. Season with
  • salt and pepper. Cover with olives if desired, green pepper and
  • onion. Sprinkle with basil.
  • Cover with mozzarella and cheddar cheeses. Bake at 400° for 15
  • minutes or until cheese is melted. Serve immediately. Yield: 8
  • servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without olives) equals 1 starch, 1 meat, 1 vegetable, 1 fat; also, 223 calories, 599 mg sodium, 22 mg cholesterol, 21 gm carbohydrate, 12 gm protein, 12 gm fat.

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Tomato Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.