Caprese Pizza with Tomato, Basil, and Mozzarella
This Caprese Pizza is a fresh, flavorful take on a classic with juicy tomatoes, creamy mozzarella, and fragrant basil baked onto a golden crust. It’s simple, satisfying, and surprisingly quick to pull together on a weeknight.
Whether you’re cooking solo, sharing a meal with family, or just craving something warm and comforting, this pizza brings a little extra joy to the table.
Let’s talk about pizza for a second.
For a lot of people, pizza has long been a “bad food.” Something to feel guilty about, “earn,” or “make up for” later. But that’s diet culture talking, not truth. Pizza isn’t good or bad—it’s just food. And when we can neutralize those labels, we’re free to experience meals with a lot more presence and pleasure.
This recipe is a great place to practice making peace with food. You’re not “cheating” by eating pizza, you’re giving yourself permission to enjoy something satisfying and nourishing, both physically and emotionally. That kind of care creates a solid foundation for more connected, grounded eating over time.
As a dietitian and intuitive eating counselor, I teach the intuitive eating principle of "gentle nutrition." In gentle nutrition, you might choose to pair this pizza with a salad or roasted vegetable to give your meal a little more staying power. If you're looking for a couple of ideas, try my Mediterranean Lentil Salad with Feta or Smashed Baby Potatoes with Pesto Sauce.
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Ingredients
This Caprese pizza keeps things uncomplicated. Use a pre-made crust or store-bought dough if you want to save time. Fresh tomatoes and basil give it that summery, garden-inspired flavor, which is so delicious with creamy mozzarella. Finish with a drizzle of balsamic glaze for a pop of brightness. The balsamic is optional, but highly recommended.
I like this recipe because it’s easy to riff on, too. Add arugula after baking, sprinkle with red pepper flakes, or try it with roasted garlic if you want to level things up.
Instructions
Here are the basic steps for making the best homemade caprese pizza.
Preheat the oven with the pizza stone inside. Once preheated, remove the stone and place the rolled out pizza dough on top.
Spread a thin layer of pizza sauce on the dough. Leave about a half-inch of the dough uncovered around the edges.
Arrange the sliced tomatoes and mozzarella on top. Transfer the pizza to the oven and cook until the cheese is bubbly and starting to brown.
Remove the pizza from the oven and top with fresh basil and balsamic glaze. Slice into pieces and serve!
Hint: If your tomato slices are extra juicy, use a paper towel to gently pat them dry before you add them to the pizza. This will prevent the pizza from getting too soggy.
Substitutions:
- Basil: If you don't have fresh basil, substitute baby arugula. Toss the greens with oil and vinegar before adding them to the pizza if you want. You can also sprinkle dry basil on the pizza to get the herb flavor.
- Fresh mozzarella: Use low-moisture mozzarella cheese or shredded mozzarella cheese/Italian cheese blend instead of fresh mozzarella if that's what you have.
- Balsamic glaze:You can make this pizza without the balsamic glaze. It's still delicious!
- Gluten-free: substitute gluten-free pizza crust.
Variations
- Grilled - did you know you can cook pizza on the grill? Check out this grilled pizza recipe by Tastes Better from Scratch.
- Outdoor pizza oven - this pizza is delicious prepared in an outdoor pizza oven. Adjust the cooking time according to your oven's manual.
- Peach Caprese - use fresh peaches instead of tomatoes to give this pizza a fruity feel.
- Veggie - add sliced mushrooms and bell peppers for a fully loaded veggie pizza.
- Naan Pizza - naan flatbreads make a delicious alternative to traditional pizza dough.
- Pesto - give this pizza more herbaceous flavor by using pesto sauce instead of traditional tomato.
Equipment
- Pizza stone: I love using a pizza stone to get the crust nice and crispy. You can also use a pizza pan or sheet pan, just note that the crust probably won't get as crispy.
Storage
Store leftover pizza in an airtight container and refrigerate for up to five days. I recommend reheating the pizza in the oven for the best results.
Top tip
Using a pizza stone is the best way to get crispy crust. Preheat the oven with the pizza stone inside. The longer you heat up the stone, the crispier your crust will be!
Frequently Asked Questions (FAQs)
A classic caprese pizza is made with tomatoes, basil, and fresh mozzarella. It sometimes also includes balsamic glaze.
Caprese pizza is made without meat and is usually vegetarian. Look for a vegetarian fresh mozzarella made without animal rennet.
Using a pizza stone is the best way to make pizza with crispy crust. Preheat your pizza stone in the oven for the best results.
📖 Recipe
Caprese Pizza with Tomato, Basil, and Mozzarella
Equipment
- pizza stone (see note if you don't have a pizza stone)
- Oven
Ingredients
- 1 12-inch pizza dough, stretched or rolled out (see note)
- ⅓ cup pizza sauce
- ¾ cup sliced tomatoes (see note)
- 4 ounces fresh mozzarella cheese, sliced
- 2 tablespoons fresh basil leaves, torn if large
- 2 tablespoons balsamic glaze
Optional for serving:
- Crushed red pepper
- Dry oregano
Instructions
- Preheat the oven to 500 degrees Fahrenheit with the pizza stone inside.
- Remove the pizza stone and lay the pizza dough on top.
- Spread tomato sauce evenly on the dough, leaving about a half-inch of space around the edges for the crust.
- Arrange tomato and mozzarella slices on top of the tomato sauce.
- Transfer the pizza to the oven and bake for 12 minutes, or until the cheese is melted and bubbly.
- Remove the pizza from the oven and top with basil and balsamic glaze.
- Slice into pieces and serve with crushed red pepper and oregano if desired.
