Make a simple, delicious Caprese Pizza with tomatoes, fresh mozzarella, basil leaves and optional basil oil topped with a balsamic glaze. Use store-bought pizza dough or make your own!

Here’s a recipe for one of my favorite pizzas- Caprese Pizza!  Think of this like a Caprese salad, but warm and melty on a crispy pizza crust.  Does it ever get better? You can use marinara sauce or our basil oil as a base for the pizza; either work great! Use fresh ripe summer tomatoes, fresh mozzarella cheese, basil leaves, and red pepper flakes and you are good to go!

Caprese Pizza Ingredient 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 used both colorful cherry tomatoes and sliced tomatoes.
  • 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. Of course, you can use tomato sauce if you prefer.
  • Balsamic glaze– optional, but yummy!

How to make Caprese Pizza!

Step 1: It starts with the pizza dough. Feel free to make your own homemade pizza dough, or use store-bought. The thin-crust dough can be made ahead and refrigerated or for a quick weeknight meal.

Step 2: Make the optional Basil Oil.

Step 3: Roll out the dough and brush with basil oil! Or use your favorite pizza sauce.

Then, layer the mozzarella balls or use fresh mozzarella slices.

Top with tomatoes and sprinkle with salt and pepper.

Step 4: Bake at 450F until the crust is cooked through and the cheese is melty and golden. Or grill it!


We love grilling pizza! Grilling pizza is a fun and delicious way to enjoy this classic dish. Follow these 5 steps to grill pizza to perfection:

  1. Preheat the grill: Start by preheating your grill to medium-high heat. It’s important to get the grill nice and hot before placing the pizza on it.
  2. Prepare the dough: Roll out your pizza dough into your desired shape and thickness. Smaller pizzas are easier on the grill( 8-10 inches in diameter). Brush the dough with olive oil on both sides to prevent it from sticking to the grill and to add flavor.
  3. Grill one side of the dough: Carefully place the dough onto the preheated grill grates, oiled-side down. Close the lid of the grill and cook the dough for about 2-3 minutes, or until you see grill marks and the dough is slightly firm.
  4. Flip the dough and add toppings: Once the first side is grilled, use a pair of tongs to flip the dough over carefully. Quickly add your desired toppings to the grilled side of the dough. Be creative with your choice of toppings! Remember to keep the toppings in a single layer to ensure even cooking.
  5. Continue grilling and serve: Close the grill lid again and cook for another 2-3 minutes, or until the cheese has melted and the crust is golden and crispy. Keep a sharp eye on the pizza to avoid burning. Once the pizza is cooked to your liking, remove it from the grill using two metal spatulas. if needed.

Grilled pizza is best enjoyed fresh off the grill while the crust is still hot and crispy. Get creative with your toppings and have fun experimenting with different flavor combinations. Enjoy your delicious grilled pizza!

Make a simple, delicious Caprese Pizza with tomatoes, fresh mozzarella, basil leaves and basil oil topped with a balsamic glaze. Use store-bought pizza dough or make your own!

Serving Suggestions

Once the caprese pizza comes out of the oven, drizzle with the optional balsamic syrup and top with fresh basil leaves.

Serve with a big leafy green salad -so satisfying and delicious!


Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a 375F oven- or use a toaster oven.

More Pizza Recipes To Enjoy!

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How to make Caprese Pizza with cherry tomatoes, mozzarella, basil and optional balsamic drizzle. Use store-bought pizza dough or make your own below! 

Caprese Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: pizza
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian


How to make Caprese Pizza with cherry tomatoes, mozzarella, basil oil and optional balsamic drizzle.


Units Scale
Pizza 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 vine-ripened or roma tomatoes)
  • 1 tablespoon olive oil
  • pinch salt and black pepper
  • 12 oz fresh mozzarella balls (about 12 -14 mini balls, or slice)
  • 2 oz grated pecorino Romano cheese ( optional but delicious)
  • drizzle of balsamic glaze (optional but delicious)
  • Fresh basil leaves for garnish
Basil oil (or use Pizza sauce)
  • 1/2 cup basil leaves, packed
  • 2 cloves garlic
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 450F.
  2. Set pizza dough on a floured surface and bring to room temp.  
  3. If using cherry tomatoes and want to roast them 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, use thinly sliced regular sliced tomatoes, no need to roast ahead.
  4. 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.
  5. On a floured surface, roll out the pizza dough into a very thin 16-18-inch round ( or 20-inch oblong). Place it on a cornmeal-dusted sheet pan or pizza stone. Spread the basil oil over the crust up to ½ inches of the outer edge.
  6. Cut mini mozzarella balls in half and place them on the pizza dough. Sprinkle pecorino romano cheese. Place roasted tomatoes on top, scattering evenly.
  7. Place the pizza in the 450 F oven and bake for 10-12 minutes, until the cheese has melted and the crust is crisp. If desired, broil for 1-2 minutes more to give the tomatoes a little extra char.
  8. Remove from oven, sprinkle with torn basil leaves and drizzle with a little balsamic syrup. Serve immediately.


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. 
Leftover pizza will keep up to 4 days in the fridge. 


  • 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

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  1. Wow, what a mouthwatering delight! This Caprese Pizza with Oven-Roasted Tomatoes is an absolute masterpiece, blending fresh flavors and savory goodness in every bite. Kudos to the chef for creating such a culinary delight!

  2. 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 🙂

  3. Roasted pizza always give nice taste.
    I always eat my mom-baked pizza withspicy taste…
    Maybe roasted pizza is a good alternative.

  4. 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.

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