Caprese Pizza Ingredeint Notes:
- Pizza Crust: Our favorite pizza dough is this sourdough pizza crust recipe, but feel free to make your favorite pizza crust recipe or use store-bought pizza dough. You can even use naan bread, flat bread or pita bread as the base in a pinch.
- Tomatoes: Here, we’ve roasted colorful cherry tomatoes ahead, but feel free to use ripe tomato slices.
- Fresh Mozzarella Cheese: Use fresh Mozzarella balls stored in water for the best texture and flavor here ( minis or full-sized, sliced) but grated mozzarella cheese or vegan mozzarella can also be used.
- Basil – we use basil in two ways! We make basil oil brush it on the crust, instead of a tomato sauce- and use fresh basil on the top.
- Balsamic glaze– optional, but yummy!
How to make Caprese Pizza!
More recipes you may like:
- Basil Oil
- Caprese Grilled Cheese Sandwich
- Caprese Sandwich
- Sourdough Pizza Crust
- Burrata Salad with Tomato & Nectarine
- Grilled Pizza with Figs, Balsamic Onions and Gorgonzola
Caprese Pizza Recipe
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: pizza
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
How to make Caprese Pizza with cherry tomatoes, mozzarella, basil oil and optional balsamic drizzle.
Ingredients
- 16 oz pizza dough, brought to room temp (or use store-bought)
- 1 lb mixed cherry, grape and yellow pear tomatoes (or use sliced tomatoes)
- 1 tablespoon olive oil
- pinch salt and pepper
- 8 oz fresh mozzarella balls (about 12 -14 mini balls, or slice)
- 2 oz grated pecorino Romano cheese ( optional but delicious)
- balsamic glaze (optional but delicious)
- Fresh basil leaves for garnish
- 1/2 cup basil leaves, packed
- 2 cloves garlic
- 6 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 450F.
- Set pizza dough on a floured surface and bring to room temp. If roasting cherry tomatoes ahead, slice some of the tomatoes in half, leaving some whole. Toss tomatoes with olive oil, a pinch of salt and pepper and place on a parchment-lined baking sheet. Roast in the oven for 10-12 minutes until tender and lightly roasted. Alternatively used sliced tomatoes, no need to roast ahead.
- Make the Basil Oil. In a food processor, pulse ½ cup packed basil, 2 cloves garlic and salt -until chopped finely. Add 6 tablespoons olive oil, and pulse, scraping down the sides if necessary until combined.
- On a floured surface, roll out pizza dough into a very thin 16-18 inch round ( or 20 inch oblong). Place on a cornmeal-dusted sheet pan, or pizza stone. Spread the basil oil over the crust up to ½ inch of the outer edge.
- Cut mini mozzarella balls in half and place them on the pizza dough. Sprinkle pecorino romano cheese. Place roasted tomatoes on top, scattering evenly.
- Place pizza in the 450 F oven and bake 10-12 minutes, until cheese has melted and crust is crisp. Broil for 1-2 minutes more to give the tomatoes a little extra char if desired.
- Remove from oven, sprinkle with torn basil leaves and drizzle with a little balsamic syrup. Serve immediately.
Notes
To make balsamic glaze: bring any amount of balsamic vinegar to simmer in a small pot until reduced by half. When it coats the back of a spoon, it is done….it will thicken as it cools.
Makes 2 x 10-inch rounds or one 20-inch oblong.
Nutrition
- Serving Size:
- Calories: 358
- Sugar: 3.5 g
- Sodium: 662.2 mg
- Fat: 17.6 g
- Saturated Fat: 5.7 g
- Carbohydrates: 37.9 g
- Fiber: 2.4 g
- Protein: 12.8 g
- Cholesterol: 24.8 mg
Made this for an appetizer for guests but used your sourdough crust recipe. So YUMMY!
I made this at the end of summer with tomatoes and it was DELICIOUS…and I just made it again without tomatoes (using the thawed out basil leaves that I had previously washed and frozen) and it was still GREAT! Thank you, Sylvia 🙂
CAPRESE PIZZA, make me hungry…
thank for share 🙂
Glek, I’m hungry after read this post.
Thanks for sharing.
Roasted pizza always give nice taste.
I always eat my mom-baked pizza withspicy taste…
Maybe roasted pizza is a good alternative.
That is one tasty looking pizza!
Perfect pizza for the end of the season. You are soooo right about the tomatoes. I didn’t grow any this year, but have a mighty source of wonderful small sweet sun ripened tomatoes. Perfect and easy way to use them.
The perfect last hooray for summer tomatoes! Beautiful!
I just drooled on my keyboard. Haha! The only thing better than a tomato is a roasted tomato. 🙂
Hahaha!
This is TOTALLY my kind of pizza. Love this idea!!
Oh my goodness this looks irresistible!!
This looks heavenly! I love all the flavours!
Thanks Millie… you are doing a great job on your blog!