Everyone loves a classic, Italian-inspired Caprese Pizza! This easy, homemade pizza is topped with heirloom tomato, basil, fresh mozzarella, and sweet and tangy balsamic glaze. It's incredibly delicious as a vegetarian appetizer or main dish. And the best part is you only need six ingredients and less than 30 minutes to make it!
If you really want to step things up for your next pizza night, this is the way to do it.
A classic, Italian-inspired caprese pizza hits all the right flavor notes. Especially when you have fresh heirloom tomatoes on hand (in season during late summer). Don't forget the drizzle of balsamic glaze for an extra punch of sweet and tangy flavor.
This recipe would be great for a party, but it's also quick and easy enough for a casual weeknight at home. There's really no bad time for pizza, right?
If you're looking for a few more pies to add to the rotation, try a fall-inspired Roasted Brussels Sprouts Pizza with Cranberries, Walnuts and Goat Cheese, plant-based Vegan Mushroom and Caramelized Onion Naan Pizzas, or fruity Vegan Blackberry Pesto Pizza.
For sides, I recommend a Mediterranean Lentil Salad with Feta and Mint or Smashed Baby Potatoes with Pesto Sauce!
Jump to:
Ingredients
You only need six ingredients to make this caprese pizza at home. Here's what to pick up next time you're at the store.
- Pizza dough (You can buy pre-made dough at the store your make your own. I like to use this homemade pizza dough recipe from Ooni Pizza ovens.)
- Pizza sauce (Again, you can either buy prepared pizza sauce from the grocery store or make your own. I like this homemade pizza sauce recipe from Joy Food Sunshine.)
- Tomatoes (I prefer heirloom tomatoes, but any type works.)
- Fresh mozzarella (buy pre-sliced or slice it yourself)
- Fresh basil
- Balsamic glaze (Make sure to buy balsamic glaze and not balsamic vinegar! The glaze is thicker and has a sweeter flavor.)
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. Try my naan pizza recipe here.
- Pesto - give this pizza more herbaceous flavor by using pesto sauce instead of traditional tomato.
Equipment
- Knife and cutting board: you'll need a knife and cutting board to slice the tomatoes and mozzarella cheese.
- 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.
- Oven: I use my regular, indoor oven for this recipe.
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.
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.
Leave a Reply