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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

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  • 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

Description

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


Ingredients

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 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
Basil oil
  • 1/2 cup basil leaves, packed
  • 2 cloves garlic
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 450F.
  2. 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.
  3. 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.
  4. 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.
  5. Cut mini mozzarella balls in half and place them on the pizza dough. Sprinkle pecorino romano cheese. Place roasted tomatoes on top, scattering evenly.
  6. 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.
  7. 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