There’s something magical about the simplicity of a Caprese pizza—ripe tomatoes, creamy mozzarella, and fragrant basil coming together on a crisp, golden crust. It’s like summer on a plate, and today, I’m sharing my foolproof method for making it at home. Trust me, once you taste this, you’ll never settle for delivery again.
Essential Ingredients & Tools
Ingredients
- 1 lb pizza dough – Store-bought is fine, but homemade dough elevates the texture.
- 3 tbsp extra virgin olive oil – The foundation of flavor.
- 2 minced garlic cloves – For a savory backbone.
- 2 large tomatoes, sliced 1/4-inch thick – Opt for firm, juicy varieties like Roma or beefsteak.
- 8 oz fresh mozzarella, sliced – Look for the kind packed in water for maximum creaminess.
- 1/2 cup fresh basil leaves – Tear, don’t chop, to preserve aroma.
- 1/2 tsp sea salt – Draws out moisture and enhances sweetness.
- Black pepper, to taste – A pinch amplifies the cheese’s richness.
- Balsamic glaze (optional) – For a sweet-tangy finish.
Tools You’ll Need
- Pizza stone or baking sheet – A stone mimics a wood-fired oven; a heavy baking sheet works too.
- Rolling pin (or your hands) – For shaping the dough.
- Pastry brush – To spread garlic oil evenly.
- Paper towels – Critical for drying tomatoes.
Serves: 4 | Prep: 20 min | Cook: 12 min | Total: 32 min
How to Make Caprese Pizza
- Preheat Like a Pro
Heat your oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside for 30 minutes. This ensures blistering heat for a crispy crust. Why it matters: High heat triggers the Maillard reaction, creating depth of flavor.
- Tame Those Tomatoes
Slice 2 large tomatoes 1/4-inch thick, arrange on paper towels, and sprinkle with 1/2 tsp sea salt. Let sit for 10 minutes, then pat dry. Why it matters: Salt draws out excess moisture (osmosis), preventing a soggy crust.
- Infuse Your Oil with Garlic
Combine 3 tbsp olive oil and 2 minced garlic cloves in a bowl. Let steep while prepping other ingredients. Pro tip: Warm the oil slightly to intensify flavor.
- Shape the Dough with Confidence
Stretch 1 lb pizza dough into a 12-inch circle on a floured surface. Avoid overworking—gentle handling preserves air pockets. Transfer to a cornmeal-dusted peel or tray. Key detail: Leave a slight rim for structure.
- Layer with Precision
Brush dough with garlic oil. Arrange tomato slices evenly, then add 8 oz fresh mozzarella, spacing slices to avoid overcrowding. Season with black pepper. Pro move: Nestle some cheese under tomatoes to anchor them.
- Bake to Golden Perfection
Slide pizza onto the preheated stone and bake for 10–12 minutes until crust is golden and cheese bubbles. Rotate halfway if your oven has hot spots.
- Finish with Freshness
Top immediately with 1/2 cup fresh basil leaves and drizzle with balsamic glaze. Slice with a sharp knife for clean cuts.
Why This Recipe Works
- Salt’s Dual Role: Beyond seasoning, salt pulls moisture from tomatoes via osmosis, ensuring a crisp crust.
- High Heat Advantage: A 475°F (245°C) oven cooks toppings quickly, preventing steam from softening the dough.
- Layering Logic: Cheese under tomatoes acts as a moisture barrier, while melted pockets add richness.
Chef’s Wisdom
- Overcrowding: Space toppings evenly to allow heat circulation.
- Mozzarella Moisture: Drain fresh mozzarella on paper towels for 15 minutes or use low-moisture varieties.
- Herb Timing: Add basil post-bake to retain color and freshness.
Storage & Freshness Guide
- Short-Term: Refrigerate leftovers in an airtight container with a paper towel for up to 2 days. Reheat at 400°F (200°C) for 5 minutes.
- Freezing Dough: Wrap unbaked dough tightly and freeze for 1 month. Thaw overnight in the fridge.
- Food Safety: Discard pizza left at room temperature for over 2 hours.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 kcal |
| Protein | 18 g |
| Carbohydrates | 55 g |
| Fat | 22 g |
| Fiber | 3 g |
Ingredient Variations and Their Impact
- Burrata: Swap mozzarella for creamy burrata, adding it post-bake. Drizzle with chili oil for heat.
- Smoked Mozzarella: Adds depth. Pair with Roasted Cherry Tomatoes for balance.
- Heirloom Tomatoes: Use multicolored varieties for visual appeal. Finish with flaky sea salt.
- Pesto Base: Replace garlic oil with basil pesto for an herby punch. Top with pine nuts.
- Arugula Finish: Add peppery arugula post-bake, tossed with lemon zest.
Perfect Pairings
Complementary Dishes
- Garlic Knots: Buttery and garlicky, perfect for dipping into leftover balsamic glaze.
- Arugula Salad: A crisp mix of arugula, shaved Parmesan, and lemon vinaigrette cuts through richness.
Drinks
- Pinot Grigio: Crisp citrus notes complement the pizza’s freshness.
- Sparkling Water with Lemon: A bubbly, non-alcoholic palate cleanser.
Something Sweet
- Lemon Sorbet: A tangy, refreshing finale.
- Dark Chocolate Almond Biscotti: Bittersweet crunch for contrast.
Caprese Pizza: A Symphony of Fresh Flavors
Make this easy Caprese Pizza with Fresh Tomatoes, Mozzarella, and Basil for a taste of summer. Crispy crust, creamy cheese, and vibrant basil—try it tonight!
Ingredients
Main
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1 lb pizza dough
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3 tbsp extra virgin olive oil
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2 cloves garlic (minced)
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2 large tomatoes (sliced 1/4-inch thick)
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8 oz fresh mozzarella (sliced)
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1/2 cup fresh basil leaves
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1/2 tsp sea salt
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Black pepper (to taste)
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Balsamic glaze (optional)
Instructions
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Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for 30 minutes.01
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Slice 2 large tomatoes, sprinkle with 1/2 tsp sea salt, and let sit for 10 minutes. Pat dry.02
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Combine 3 tbsp olive oil and 2 minced garlic cloves in a bowl.03
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Stretch 1 lb pizza dough into a 12-inch circle on a floured surface.04
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Brush dough with garlic oil, layer tomatoes and 8 oz fresh mozzarella, and season with pepper.05
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Bake for 10–12 minutes until golden.06
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Top with 1/2 cup fresh basil leaves and balsamic glaze. Slice and serve.07
