Recipe: Tomato Basil White Pizza

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The original version of this recipe is from the Philadelphia website. While I was making this, I changed things by upping the temperature for a more crispy crust and also by adding a little Feta cheese.

Personally, I think everything is bett-a with Feta. But then again, I’m a cheese girl. Use Feta, or don’t use it, but trust me, this pizza begs for Feta!

This past weekend, I had the best pizza I’ve ever eaten. Blue cheese and duck pizza. I’m adding that to my list of things to make, except I’ll use bacon. Maybe even two varieties, one white pizza and one with barbecue sauce. Blue cheese, bacon, and barbecue sauce – my favorite combination on a burger.

Yeah.. drooling here.

Tomato Basil White Pizza

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6

Calories per serving: n/a

Fat per serving: n/a

Tomato Basil White Pizza


  • 1 ready-to-use baked 12″ pizza crust
  • 1/2 c Philadelphia Italian Cheese & Herb Cooking Creme
  • 1 tomato, thinly sliced
  • 8 fresh basil leaves, torn into pieces
  • 1/2 c mozzarella cheese
  • 1/4 c feta cheese


  1. Heat oven to 450 degrees.
  2. Spread cooking creme on pizza crust. Top with tomato slices, fresh basil, mozzarella cheese, and feta cheese.
  3. Place pizza directly on oven rack and bake for 10 minutes or until cheese is melted.

Quick Notes

As you can see in the photo, I made two pizzas so I could use the entire tub of cooking creme. If you want to do the same, just double all the ingredients. I forgot to calculate the calorie count on this so I’ll try to do it next time I make it.


Using reduced fat feta cheese and skim mozzarella cheese is the best way to reduce the calories. Instead of regular tomatoes, you may also use roasted red pepper slices or sun dried tomatoes.

4 Responses to "Recipe: Tomato Basil White Pizza"
  1. Yum! This pizza sounds really delicious.

  2. Mo'Betta says:

    I’ve heard several people say that cooking creme is good, I haven’t tried it yet. Looks delish, we looove pizza!

    • Jenny says:

      So far I’ve used the Italian Herb one and the Santa Fe blend. I used the Santa Fe blend in their own enchilada recipe from the package (although I changed it) and it was absolutely delicious!

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