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Caprese Pizza

This Caprese Pizza transforms the classic salad into a warm, melty masterpiece. It features a crisp pizza crust topped with fresh mozzarella, ripe tomatoes, and fragrant basil, finished with a balsamic glaze. It's quick, elegant, and bursting with summer flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 2 tbsp extra virgin olive oil plus more for drizzling
  • 2 cloves garlic minced
  • 8 oz fresh mozzarella cheese sliced into 1/4-inch rounds
  • 2 medium ripe tomatoes sliced into 1/4-inch rounds (Roma or vine-ripened work well)
  • 1/4 cup fresh basil leaves plus more for garnish
  • 2 tbsp balsamic glaze for drizzling
  • to taste kosher salt and freshly ground black pepper

Equipment

  • Pizza stone or inverted heavy baking sheet
  • Parchment paper
  • Pastry brush
  • Pizza cutter or sharp chef's knife

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on the middle rack. Let it heat for at least 30 minutes. On a lightly floured surface, stretch or roll the dough into a 12-inch circle. Transfer to a piece of parchment paper.
  2. In a small bowl, mix the 2 tablespoons of olive oil with the minced garlic. Brush this garlic oil evenly over the entire surface of the dough, leaving a 1/2-inch border for the crust. This creates a flavorful base and helps prevent a soggy center.
  3. Evenly arrange the sliced fresh mozzarella over the garlic-oiled dough. Then, layer the tomato slices over the cheese, slightly overlapping. Season generously with salt and pepper. The salt will draw out some tomato juices, which is perfect for flavor.
  4. Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is deeply golden and puffed, and the cheese is bubbly. Trust me, the high heat is key for that perfect crisp crust.
  5. Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the top. Drizzle with additional olive oil and the balsamic glaze. Let it rest for 2-3 minutes before slicing to allow the cheese to set slightly. Slice and serve warm.

Notes

Chef's Tips:
• For the crispiest crust, ensure your oven and pizza stone are fully preheated—this mimics a professional pizza oven's floor.
• Avoid using wet, overly juicy tomatoes; pat slices dry with a paper towel if necessary.
• Serve immediately for the best texture, as the basil wilts beautifully from the residual heat.
Food Safety:
• Ensure fresh mozzarella is properly refrigerated until use.
• Leftover pizza should be refrigerated within 2 hours of baking.