Pizza Caprese

This easy pizza Caprese is made with a crispy golden crust topped with pesto, mozzarella, tomatoes and fresh basil leaves then drizzled with balsamic glaze.

This classic Caprese pizza is fun way to make pizza night extra special! Other pizza recipes we love include spinach pesto pizza and chicken Alfredo pizza.

Easy Caprese Pizza

If you love the flavors of Caprese salad, you’re going to love pizza Caprese just as much! Who am I kidding, it’s pizza, you may love it even more!

We’re taking the combination of simple ingredients like juicy tomatoes, fresh basil, fresh mozzarella, and delicious basil pesto then finishing it with a balsamic glaze. Once baked, golden, and cheesy it is hands down the best pizza ready to serve in under 30 minutes!

What is Caprese Pizza vs Margherita Pizza

Both pizza Caprese and pizza Margherita use very similar ingredients. I’m going to let you in on a little secret though, true authentic Caprese pizza uses unbaked ingredients on a baked crust! Margherita pizza is baked. 

So, if you were to ask an Italian, they might tell you this recipe is actually Margherita pizza. However, in America, we bake both of them and the balsamic glaze finish on the Caprese pizza is what sets it apart!

In a nutshell, they’re both very similar, and you’re basically getting a 2 for 1 recipe ;)

Ingredients Needed

• Dough: Using homemade pizza dough is just one extra step you can take to make this completely from scratch. If you’re in a pinch or you’d just rather buy it, I recommend Trader Joe’s or Whole Foods ready-made dough.
• Pesto: Store-bought or homemade pesto it’s up to you. If buying it, I love Kirkland’s brand. Pesto is a sauce made from raw ingredients and is never cooked. It’s made from fresh basil leaves, pine nuts, Parmesan cheese, garlic, and oil. 
• Mozzarella: Fresh mozzarella cheese is the way to go. It’s soft, melts way nicer, and can be found preserved in a brine. 
• Cherry tomatoes: Sliced in half, these are very juicy and flavorful. Heirloom tomatoes, grape tomatoes, and Roma tomatoes are also great choices. 
• Fresh basil: Basil leaves will be added on top last, for garnish and added deliciousness. Make sure you wash them and dry them.
• Balsamic glaze: Making a balsamic glaze from scratch is super easy using just balsamic vinegar and honey. However, Trader Joe’s makes a good one too!
• Flaked sea salt: A simple seasoning is all this tasty Caprese pizza recipe needs. Some people enjoy adding a little black pepper as well, so feel free!

Substitutions and Variations

The word Caprese has no direct translation and means a combination of tomatoes mozzarella, and basil, a salad originating from the island of Capri. So in reality, you can

• A different crust: Use whole wheat pizza dough, no yeast pizza dough, naan bread for mini pizzas or focaccia to make Caprese pizza. 
• Add some meat. Grilled chicken, Prosciutto, bacon, or baked ham can all be used to add extra protein to the otherwise vegetarian pizza Caprese.
• French bread: Alternatively, make this into a French bread pizza recipe using French bread. So easy!
• Sheet Pan: Sheet pan pizza is another way to make pizza Caprese large enough to feed a crowd!
• Grill it: Brush the dough with extra virgin olive oil and grill it over medium-low heat with the lid on for 4 minutes, flipping halfway. Remove the crust and add the toppings. Grill for another couple of minutes until the cheese has melted.

What to Serve with Caprese Pizza

I usually serve it with a simple chopped salad. If we’re sticking with the theme, I’ll make my Caprese pasta salad, antipasto salad, or a quick and easy Italian salad. Sometimes an easy refreshing cucumber tomato salad is all that is needed!

Storage

Unlike your everyday pizza, pizza Caprese doesn’t keep well. It tends to get quite soggy, so it’s best eaten the same day. If you do have leftover pizza, store it in an airtight container in the fridge for no more than a day.

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How to Make Pizza Caprese

A pound of dough will make a pizza about 12 inches in diameter and 1/4 inch thick. Roll it out on a flat clean surface and then transfer it to a pizza wheel, if you have one, or place it on a parchment paper, a pizza pan, or a baking sheet. 

Spread basil pesto out over the dough leaving a bit around the edge of the crust. Tear pieces of mozzarella and place them evenly over top. They will melt beautifully so no need to worry about that! Follow that by topping everything with sliced tomatoes. 

If you’re lucky enough to have a pizza stone, carefully transfer it to the stone from the wheel. If not, place the pizza on the parchment paper or baking sheet in the preheated oven. Bake for 12-15 minutes until the crust is golden brown and the center is cooked through. 

Once it has a chance to cool slightly, tear fresh basil and sprinkle it over the top. Drizzle with the balsamic glaze and add a little bit of flaked salt overtop. Slice it into 6 or 8 pieces and enjoy!