Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ball pizza dough (about 10–12 oz / 280–340 g), room temperature
- 1 Tbsp extra-virgin olive oil, plus more for greasing
- 1/3 cup (80 g) crushed tomatoes or tomato puree (unsalted)
- 1 small garlic clove, finely minced
- 1/4 tsp fine sea salt
- 1/4 tsp dried oregano (optional)
- 8 oz (225 g) fresh mozzarella, sliced into 1/4-inch medallions
- 1 medium ripe tomato, sliced 1/4-inch thick
- 1 small handful fresh basil leaves
- 2–3 Tbsp balsamic glaze
- Freshly ground black pepper
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or overturned sheet pan inside for at least 30 minutes.
- 2. Stir together crushed tomatoes, garlic, salt, and oregano to make a light sauce.
- 3. Stretch dough on a lightly oiled piece of parchment to a 12-inch round; brush edges with olive oil.
- 4. Spread a thin layer of tomato base over the dough, leaving a 1-inch border.
- 5. Pat mozzarella dry, then arrange slices evenly over the sauce; top with tomato slices and a little pepper.
- 6. Slide pizza (on parchment) onto the hot stone or pan; bake 10–12 minutes, until crust is browned and cheese is bubbling.
- 7. Cool 2 minutes, scatter basil leaves, drizzle with balsamic glaze, slice, and serve immediately.
Why You’ll Love This Recipe
- All the classic caprese salad flavors in a melty, crisp-edged pizza format.
- Light tomato base lets the fresh mozzarella, ripe tomatoes, and basil shine.
- Simple ingredient list, but restaurant-level results with a few easy techniques.
- Perfect for weeknights, date nights, or a cozy dinner with a glass of wine.
Grocery List
- Produce: 1–2 ripe tomatoes, 1 small garlic clove, 1 small bunch fresh basil
- Dairy: 1 ball fresh mozzarella (8 oz / 225 g)
- Pantry: Pizza dough (store-bought or homemade), crushed tomatoes or tomato puree, extra-virgin olive oil, balsamic glaze, dried oregano (optional), fine sea salt, black pepper
Full Ingredients
For the Pizza Dough
- 1 ball pizza dough, about 10–12 oz (280–340 g), at room temperature for 30–45 minutes
- Extra-virgin olive oil, for greasing parchment and brushing crust
For the Light Tomato Base
- 1/3 cup (80 g) crushed tomatoes or smooth tomato puree (unsalted or low-sodium)
- 1 small garlic clove, very finely minced or grated
- 1/4 tsp fine sea salt
- 1/4 tsp dried oregano (optional, for a slightly more traditional pizzeria flavor)
For the Caprese Toppings
- 8 oz (225 g) fresh mozzarella (log or ball), cut into 1/4-inch (0.6 cm) medallions
- 1 medium ripe tomato (about 5 oz / 140 g), cut into 1/4-inch (0.6 cm) slices
- Freshly ground black pepper, to taste
To Finish
- 1 small handful fresh basil leaves, left whole or torn just before using
- 2–3 Tbsp balsamic glaze (store-bought or homemade)
- Extra-virgin olive oil, for an optional final drizzle
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your baking surface
Place a pizza stone or an inverted (upside-down) heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) (or as high as it safely goes) for at least 30 minutes. This long preheat is key to a crisp bottom crust and nicely puffed edges.
While the oven heats, tear off a sheet of parchment paper slightly larger than your intended pizza (about 14 inches / 36 cm wide). Lightly rub or brush the parchment with a thin film of olive oil to help the dough stretch and to encourage a golden crust.
Step 2: Make the light tomato base
In a small bowl, combine the crushed tomatoes, minced garlic, salt, and dried oregano (if using). Stir well to blend. Taste a tiny bit and adjust the seasoning if needed; it should taste lightly seasoned, bright, and fresh. This is not a heavy pizza sauce, just a thin, flavor-packed layer that lets the mozzarella and fresh tomato be the stars.
Set the tomato base aside at room temperature while you shape the dough and prep the toppings.
Step 3: Prep the mozzarella, tomatoes, and basil
Slice the fresh mozzarella into 1/4-inch (0.6 cm) medallions. Lay the slices on a plate or paper towel in a single layer and gently blot the tops with another piece of paper towel. This helps wick away excess moisture so the pizza does not become soggy as it bakes.
Cut the ripe tomato into 1/4-inch slices. If the tomato is especially juicy, you can lightly blot the slices as well. Pick the basil leaves from their stems. You can leave small leaves whole and tear larger ones into halves or thirds. Keep the basil aside to add after baking so it stays bright green and aromatic.
Step 4: Stretch the dough into a 12-inch round
Place your room-temperature dough ball on the oiled parchment. Sprinkle your hands lightly with flour if the dough is very sticky, but try not to add too much flour, which can toughen the crust.
Gently press the dough into a flat disk, then use your fingertips and the backs of your hands to stretch it into about a 12-inch (30 cm) round. Keep a slightly thicker edge (about 1 inch / 2.5 cm) for the crust. Aim for even thickness in the center so it cooks uniformly. If the dough resists stretching and springs back, let it rest for 5–10 minutes and try again.
Once shaped, brush the outer edge of the dough lightly with olive oil. This helps the crust brown and adds flavor.
Step 5: Add the tomato base and toppings
Spoon the prepared tomato base into the center of the dough. Using the back of the spoon, spread it into a thin, even layer, leaving the oiled 1-inch border bare. You should still see some dough peeking through; the sauce should not be thick or heavy.
Arrange the mozzarella medallions evenly over the sauced area. Slight overlapping is fine, but leave a little bit of space between many of the pieces so the cheese can bubble and brown in spots.
Layer the tomato slices on top of and between the mozzarella slices. Season everything lightly with freshly ground black pepper. If you like, you can drizzle a tiny bit of olive oil over the top for extra richness.
Step 6: Bake until bubbly and golden
Carefully slide the pizza (still on the parchment) onto your preheated pizza stone or inverted baking sheet. Close the oven quickly to retain the high heat.
Bake for 10–12 minutes, rotating the pizza halfway through if your oven has hot spots. The pizza is done when the crust is deeply golden at the edges, the bottom is crisp, and the cheese is melted with some golden-brown spots. If you like a darker, crisper crust, give it another 1–2 minutes, watching closely.
Use a pizza peel or the edge of the baking sheet to slide the pizza, with its parchment, onto a cutting board. Let it rest for about 2 minutes; this short rest helps the cheese set slightly so slicing is cleaner.
Step 7: Finish with basil and balsamic glaze
After the brief rest, scatter the fresh basil leaves evenly over the hot pizza. The residual heat will gently wilt them and release their aroma without turning them dark and bitter.
Drizzle the top with balsamic glaze in thin zigzags or concentric circles. Use as much or as little as you like; 2–3 tablespoons usually gives a lovely sweet-tangy accent without overpowering the fresh flavors. If you enjoy a richer finish, add a light final drizzle of extra-virgin olive oil.
Slice into 6–8 wedges and serve immediately while the crust is crisp and the mozzarella is still soft and stretchy.
Pro Tips
- Dry the mozzarella well: Fresh mozzarella holds a lot of moisture. Blotting the slices on paper towels keeps your pizza from getting watery and helps the cheese brown instead of steam.
- Let the dough warm up: Cold dough is elastic and hard to stretch. Bringing it to room temperature for 30–45 minutes makes it more relaxed and easier to shape without tearing.
- Do not overload the sauce: Caprese pizza is all about balance. A very thin layer of tomato base prevents sogginess and allows the delicate flavor of fresh mozzarella and basil to shine.
- Wait to add basil: Basil added before baking tends to turn black and lose its fragrance. Always add it after the pizza comes out of the oven for the best color and flavor.
- Use high heat: The hotter the oven (within reason), the better the rise and texture of the crust. Preheating the stone or baking sheet thoroughly makes a big difference.
Variations
- Cherry tomato caprese pizza: Swap the sliced tomato for 1 cup halved cherry or grape tomatoes. Nestle them cut-side up between the mozzarella slices for little bursts of sweetness.
- Garlic-herb crust: Mix 1 tablespoon olive oil with 1 small grated garlic clove and a pinch of dried Italian herbs. Brush this mixture over the crust edge before baking for extra flavor.
- Prosciutto caprese: After baking, top the pizza with a few thin slices of prosciutto along with the basil and balsamic glaze for a salty, savory twist.
Storage & Make-Ahead
This pizza is at its very best right out of the oven, but leftovers can still be delicious. Store cooled slices in an airtight container in the refrigerator for up to 2 days. Reheat on a hot skillet over medium heat or directly on an oven rack at 400°F (200°C) for 5–8 minutes, until the crust is crisp and the cheese is warmed through. Avoid the microwave if possible, as it tends to make the crust chewy.
For easy make-ahead prep, you can mix the tomato base up to 2 days in advance and refrigerate it in a covered container. The dough can also be made ahead according to your favorite recipe and chilled, then brought to room temperature before shaping. Slice and blot the mozzarella up to a few hours ahead and keep it covered in the fridge; pat it dry again lightly just before topping the pizza.
Nutrition (per serving)
Approximate values for 1 of 3 servings (based on a 12-inch pizza): about 450 calories, 20 g protein, 45 g carbohydrates, 20 g fat, 8 g saturated fat, 3 g fiber, and 800 mg sodium. Exact values will vary depending on your dough, cheese, and the amount of balsamic glaze and salt used.
